Roast Loin Of Pork Florentine Style

Recipe Ingredients

2 3/4 lbs	1248g / 44oz	Loin rack of pork - weight after skin and
		Most of the fat removed
2 sections		Rosemary
1		Garlic
		Sea salt
		Black pepper
6 tablespoons	90ml	Extra virgin olive oil
35 oz	994g	New potatoes

Recipe Instructions

The pork must be cut from the bone using a sharp knife. As the seasoning is placed between the bone and the meat, it is important to keep the bone in one piece. Ask your butcher to do this for you or just take your time : it is quite simple.

Chop the rosemary and garlic very fine, season with salt and lots of black pepper, and mix to a pate using 1-2 tablespoons olive oil. Spread this on the inside of the bones and replace the meat. Tie the joint and bones together with st5ring. Season outside of the pork generously. Cut the scrubbed potatoes into large dice and toss with a little olive oil.

Place the meat ribs down, in a large roasting dish and scatter the potatoes around it. Pour over the remaining oil and place in a heated oven 180C / 350F. Cook for 30 minutes, then baste the meat and potatoes and turn the heat down to 160 C/ 325F. Baste again after 30 minutes. When the roast is cooked, remove the pan from the oven.

Transfer the potatoes to a serving dish and place in the switched-off oven to keep warm. Let the pork rest in a warm place for 10 minutes before snipping the string and carving. Cut the bones up and serve these, too. The meat on them is delicious.

Source:
Thane Prince, Weekend Telegraph, London, July 27 1996

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