Pork loin on the bone
This is the traditional Florentine way to roast pork loin on the bone
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 30 mins - 2 hrs
Ready in 2 hours 20 mins
- Ask your butcher to cut the loin from the bone, keeping the ribs intact, and to trim just the rib bones so that the bone and meat are in two separate pieces.
- Heat oven to 180C/fan 160C/gas 4. Chop the rosemary and garlic together with 1 tbsp sea salt. Rub the mixture all over the meat, then put it back on the bone in its original position. Tie with string to secure.
- Put the loin in a roasting tin and drizzle with olive oil. Roast for 11/ 2-2 hours, turning the meat from time to time. Add 3 tbsp water to loosen the juice while roasting.
- Remove the string, cut loin into thick slices and serve with the concentrated juices from the pan.
Per serving
330 kcalories, protein 41.6g, carbohydrate 0.6g, fat 17.9 g, saturated fat 6.5g, fibre 0.1g, salt 2.22 g
Recipe from olive magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/3767/
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Ingredients
- 1½kg pork loin
- rosemary needles from 2 sprigs
- 4 garlic cloves , peeled
- extra-virgin olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 30 mins - 2 hrs
Ready in 2 hours 20 minsIngredients
- 1½kg pork loin
- rosemary needles from 2 sprigs
- 4 garlic cloves , peeled
- extra-virgin olive oil
Per serving
330 kcalories, protein 41.6g, carbohydrate 0.6g, fat 17.9 g, saturated fat 6.5g, fibre 0.1g, salt 2.22 g
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07 June 2009
honeybee rated and commented on this recipe
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