Florentine Roast Pork
Throughout Italy, the pig is king. Be it in terms of salami and salumi or simply roasted as it is here, Italians love pork dishes.
This particular recipe was given to us by Iari Simoni of San Giorgio a Lapi who loves this with a good bottle of Chianti - currently with an extra 10% discount. The recipe comes from his mother but tradition has it that it has been cooked this way since renaissance times and it’s so tasty we can see why it’s still being made to this day.
Get your butcher to cut away the bone but still leave them attached so you can get the herb seasoning all around it. The cooking here leaves the meat slightly pink but if you prefer it well done, just give it another 10 minutes in the oven.
The pan juices are delicious so simply pour them over the meat when you serve it.
Ingredients
1 kg pork loin with the bone attached
8 fresh sage leaves
1 sprig of rosemary
2 cloves of peeled garlic
125 ml white wine
Method
- Pre-heat the oven to 180 degrees celsius.
- Chop the herbs and garlic then add salt and pepper and chop again.
- Put a couple of glugs of olive oil over the meat and rub it all over.
- Then rub the chopped herb mixture all over the pork, especially between the bones and the meat to maximise the flavour.
- Put the joint on a roasting rack over a roasting tin, pour over the wine and cook it in the oven for 1 hour.
- Allow it to rest for 15 to 30 minutes, carve, serve and enjoy.