This roast is perfect for mid-winter when its cold (and rainy) outside. As the roast slowly warns the kitchen, the anticipation slowly build and the delicious aromas permeate the house. That’s why this is my favorite time of year to spend the entire day cooking. Today’s Roast Pork is good; stuffed with pancetta, garlic and rosemary; but I thought that the flavors could have had more depth. The dominant flavor was rosemary; with only a hint of garlic. The lemon-oil helped to brighten the flavors a little; but didn’t go far enough. Good, solid weekend meal. 4-stars.
I did have a few minor technical issues with the recipe, which I’ve described below.
- When I got to my supermarket on Saturday afternoon, there was only 1 roast to “choose” from. It was 3.1-pounds, which I thought was close enough (recipe calls for 2-1/2 lbs). However, the consequence was that the roast did not fit into my 10″ skillet. Instead I used a 12″ skillet, but because of all the extra space I had a little trouble browning the fat cap on all sides, as the roast rolled around. I should have either trimmed down the roast to fit in the 10″ skillet’ or stood over the pan as I cooked it in step 13.
- I had an issue with my paste not spreading evenly (see photo below). It clumped together and was not nearly as manageable as in the Cook’s Illustrated video. I am not sure if it is because I used 3-oz of pancetta (the recipe called for 2 ounces; but my roast was a little over-sized). Also I am not sure if it is because my slices were very thin (and pre-packaged, shrink-wrapped). Not how I imagined that I was going to buy the pancetta; but that’s all that was available.
- Chris Kimball gives one final warning; if you are only able to find enhanced pork (injected with a salt solution), then your should reduce the salt to 1 teaspoon per side in Step 7.
Rating: 4 stars.
How much work? Medium.
How big of a mess? Medium.
Start time 3:00 PM. Ready at 6:15 PM.
Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:
1/3 cup extra-virgin olive oil
8 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh rosemary
2 ounces pancetta slices
2-1/2-pound boneless center-cut pork loin roast
- Chopped fresh rosemary, but be careful not to include any woody stems.
- Grate zest from one lemon, and add to a 10-inch non-stick skillet. Add 1/3 cup extra-virgin olive oil, 8 minced garlic cloves, and 1/4 teaspoon red pepper flakes. Set over medium-low burner and cook for 3 minutes; stirring often; until garlic sizzles.
- Add in chopped rosemary and cook for just 30 seconds. Set a fine-mesh strainer over a small bowl, press down on solids to extract as much oil as possible. Set both oil and rosemary-garlic aside to cool. Wipe out skillet with a paper towel.
- Cut pancetta slices into 1/2″ pieces and add to food processor. Process for 30 seconds until it forms into a paste. You may need to scrape down the sides of the bowl. Add in cooled rosemary-garlic mixture and process another 30 seconds.
- Set roast on cutting board with the fat side up. You will double-butterfly the roast. Begin by cutting horizontally one-third of the way up (just where the fat-cap begins) and cut along the entire length of the long-side of the roast; stopping 1/2-inch before you cut all the way through. Open up the flap.
- Again, keep your knife level with the first cut, cut through the thicker side of the roast again stopping 1/2-inch before you cut all the way through. Open up the flap and lay your roast flat. If portions are uneven, cover with plastic wrap and even out with a meat pounder.
- Sprinkle each side with 1/2 tablespoon kosher salt and rub into the meat.
- Evenly spread the inside of the roast with pancetta-garlic paste from Step 4; but leave 1/4-inch border on all sides.
- Cut seven or eight 12-inch lengths of kitchen twine. Roll up roast; keep the fat cap on the outside’ and tie with kitchen twine.
- Put a wire rack over a foil-lined, rimmed baking sheet. Spray with vegetable oil spray, placing roast (with fat cap upward) onto rack and refrigerate for 1 hour.
- With 15 minutes to go, set a rack to the middle of your oven and pre-heat to 275-degrees. After an hour in the refrigerator, move roast (already set up on rack) oven and bake for 1-1/2 to 2 hours; until the internal temperature of the pork is 135-degrees. Remove from oven and tent with aluminum foil for 20 minutes; during which time the temperature will continue to increase another 10-to-12-degrees.
- While the roast rests, set your skillet over high-burner; at 1 teaspoon of oil (from Step 3) and pre-heat until the oil just begins to smoke. Cut lemons in half and set into skillet with the cut-side down. Cook for 3-to-4 minutes until browned and softened; remove to a small plate.
- Use paper towels to pat the roast dry. Pre-heat 2 tablespoons of the reserved oil in the skillet until it just begins to smoke, then brown the roast on the fat-cap side and the sides for a total of 5-to-6-minutes (but don’t brown the bottom of the roast). Remove to a cutting board and remove the twine.
- When lemons have cooled slightly, squeeze them through a fine-meshed strainer over a small bowl. Use a rubber spatula to press down on the solids to extract as much liquid as possible. Add 2 tablespoons of the juice into the reserve oil and whisk together. Cut the roast into 1/4″-thick slices and serve passing the vinaigrette separately.