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.
Serving size: Complete recipe
Calories 3030 Calories from Fat 1365
% Daily Value*
Total Fat 151 g232.8%
Saturated Fat 50.2 g250.8%
Trans Fat 1.3 g
Cholesterol 1161 mg387%
Sodium 855.1 mg35.6%
Total Carbohydrates 4 g1.3%
Dietary Fiber 0.63 g2.5%
Sugars 0.1 g
Protein 388 g776%
Vitamin A 3.6% Vitamin C 6.3%
Calcium 15.5% Iron 55.5%
*Based on a 2000 Calorie diet