Arrosto Di Maiale Alla Fiorentina
|Pork loin||4 Pound|
|Garlic||2 Clove (10 gm), cut into slivers|
|Fresh rosemary/1/2 level teaspoon dried rosemary||1 Teaspoon (Leveled)|
Usually roasted in a tin containing water, the flavour of the pork is greatly improved if a little red wine is used in addition.Ask your butcher to score the skin by cutting into lines about 1/8-inch apart.
Make incisions in the flesh of the joint, then insert slivers of garlic and rosemary into each.
Press the cloves into the meat then place the joint in a roasting tin containing the water and wine.
Sprinkle heavily with salt and lightly with pepper.
Roast in a moderate oven (350°F, Mark 4) for 2 to 2 1/2 hours or until the meat is very tender but still moist.