Paris-Brest
Tuscan-Style Pork Roast with Garlic & Rosemary
2014-12-05 00:25:31
Serves 6
Nutrition Facts
Serving Size
297g
Servings
6
Amount Per Serving
Calories 385
Calories from Fat 54
% Daily Value *
Total Fat 6g
10%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 10mg
3%
Sodium 37937mg
1581%
Total Carbohydrates 77g
26%
Dietary Fiber 0g
1%
Sugars 72g
Protein 2g
Vitamin A
3%
Vitamin C
5%
Calcium
11%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Roast
- 2 cups kosher salt or 1 cup table salt
- 2 cups packed dark brown sugar
- 10 large garlic cloves, lightly crushed and peeled
- 5 sprigs fresh rosemary
- 1 bone-in, center cut 4-pound pork rib roast with chine bone cracked, preferably from the rib end
- Garlic-Rosemary Paste & Jus
- 8 medium garlic cloves, minced to a paste
- 1 1/2 tablespoons coarsely chopped fresh rosemary
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup dry white wine
- 1 large shallot, minced
- 1 1/2 teaspoons minced fresh rosemary
- 1 3/4 cups chicken broth
- 2 tablespoons butter
For the Roast
- Dissolve the salt and brown sugar in 1 1/2 quarts of hot tap water in a large stockpot. Stir in garlic and rosemary. Add 2 1/2 quarts of cold water and submerge the meat and bones in the brine. Refrigerate until fully seasoned, about 3 hours. Rinse the meat and ribs under cold water and dry thoroughly with paper towels.
For the Paste and Jus
- While the roast brines, mix the garlic, chopped rosemary, olive oil. 1/8 teaspoon salt and 1 teaspoon pepper in a small bowl to form a paste; set aside.
- When the roast is out of the brine, adjust an oven rack to the middle position and heat the oven to 325 degrees. Heat a heavy-bottomed 12-inch skillet over medium heat until hot. Place the roast, fat side down, in the skillet and cook until well browned, about 8 minutes. Transfer the roast, browned side up, to a rimmed baking sheet and set aside. Pour off the fat from the skillet and add the wine. Increase the heat to high and bring to a boil, scraping the skillet with a wooden spoon until the browned bits are loosened. Set the skillet aside.
- Make a lengthwise incision in the pork loin and rub with one-third of the garlic-rosemary paste. Rub the remaining paste on the cut side of the ribs where the meat was attached. Tie the meat to the ribs; sprinkle the browned side of the roast with 1 teaspoon pepper. Pour the reserved wine and browned bits from the skillet into the roasting pan. Roast, basting the loin with the pan drippings every 20 minutes, until the center of the loin registers about 140 degrees on an instant-read thermometer, 65 to 80 minutes. (If the wine evaporates, add 1/2 cup water to the roasting pan to prevent scorching.) Transfer the roast to a carving board and tent loosely with foil. Let stand until the center of the loin registers about 150 degrees on an instant-read thermometer, about 15 minutes.
- While the roast rests, spoon most of the fat from the roasting pan and place the pan over 2 burners at high heat. Add the shallot and minced rosemary. Scrape up the browned bits with a wooden spoon and boil the liquid until reduced by half and the shallot has softened, about 2 minutes. Add the chicken broth and continue to cook, stirring occasionally, until reduced by half, about 8 minutes. Add any accumulated pork juices and cook 1 minute longer. Off the heat, whisk in the butter 1 tablespoon at a time. Strain the jus into a gravy boat or small bowl.
- Cut the twine on the roast and remove the meat from the bones. Set the meat, browned side up, on a board and cut it into 1/4-inch-thick slices.
- Serve immediately, passing the jus separately.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
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