You can't go wrong with a basic roast pork when you're looking for a nice Sunday dinner ... this treatment made for a very moist and intensely flavored roast. The recipe came from Culinaria - Italy and was titled Arista Alla Fiorentina (Florentine Roast). I made a Caesar salad and bruschetta with tomatoes, mozzarella, parsley and basil to accompany the roasted pork and potatoes. We drank a Spanish Rioja with the meal ... completely wonderful.
Now, some might laugh at the simplicity of this recipe, but not every blog browser is a foodie with excellent kitchen talents ... my friend , Max is always looking for easy recipes that he can use to impress a new girl (JK, Max!). So, basic recipes are a good thing now and then! This one's for you, Max!
Arista Alla Fiorentina
3 - 3 1/2 lb pork roast, boned and rolled
2 cloves garlic, minced
2 sprigs rosemary, finely chopped
kosher salt and black pepper
2 lbs. small potatoes
Making the Dish:
1. Wash the potatoes and cut them into chunks the size of a golfball.
2. Wash and pat dry the pork roast. Set aside in a small roasting pan.
3. Mash together in a mortar and pestle: garlic, rosemary and enough olive oil to make a paste, two generous pinches kosher salt, a liberal sprinkling of black pepper.
4. Using your hands, slather the roast all around and down between the rolled fold with the garlic rosemary paste.
5. Toss some olive oil and black pepper with the potato pieces and arrange them around the roast.
6. Pre-heat oven to 350 degrees Farenheit. Place the roast uncovered into the center of the oven and braise for about 1 hour and 20 minutes.
7. Periodically, toss the potatoes to get them to brown evenly on all sides. Use pan juices to baste them. If potatoes finish cooking before the roast is done, remove them from the pan and place them in a warm dish. You can re-warm them in the oven or microwave while the roast is resting.
8. Remove the pork roast when the center is still a bit pink. Cover with foil and a dish towel and let the meat rest while you plate the accompanying dishes.
9. Carve into thick slabs and serve the potatoes on the platter with the meat.