The Best Little Pork Roast in Canada

If you are a vegetarian, let me apologize in advance.

This is the meatiest meat recipe around.

You may want to look away.

Or try this or this instead. Both are equally good.


I haven't shared a recipe with you in a while and when I contemplated which one to use, this dish came to mind immediately. It comes from one of my longtime favorite cook book's, From Biba's Italian Kitchen by Biba Caggiano. (available here)


Arrosto di Maiale Al Forno con Patate 
(Pancetta-Wrapped Pork Roast with Roasted Potatoes)
Ingredients:
One 2 and a 1/2 pound centre-cut boneless pork loin
Salt and freshly ground black pepper to paste
1/4 pound of sliced pancetta
5-6 sprigs of fresh rosemary
1/3 cup of good extra-virgin olive oil
5-6 peeled, whole garlic cloves
2 pounds of potatoes (I used yukon gold), peeled and cut into large chunks

Season the pork loin with salt and pepper to taste. Place slices of pancetta on a cutting board, place the roast over the pancetta and wrap it around the pork using string.
As pictured, tuck large sprigs of fresh rosemary under the string on both top and bottom.
Heat olive oil in a large casserole dish over medium heat. Add the roast and brown it very lightly all over, turning often. (approx. 2 minutes) 
Note: I always complete this step but funny enough, when I decided to share the recipe and pictures, I completely forgot to! It was just as good although not as pretty a color.


Once the pork looks lightly golden, add the potatoes and the garlic cloves. Mix with the olive oil and add salt and pepper.
Tip: I prefer to prepare my potatoes in a separate bowl seasoned with olive oil and salt and pepper mixture. Then, when I am ready to add, I just slip them around the roast and throw in the garlic. 


Bake for 40 to 45 minutes in a pre-heated 350 degree oven.
Remember to baste the roast with its own pan juices a few times during cooking. 
Once you insert a thin knife and see that the juices come out barely pink or clear, it is done.
Transfer the meat to a cutting board and let it sit for 5 to 10 minutes. 
Remove the string, slice your roast and serve on a platter surrounded by potatoes.

Let's pretend I remembered to snap a picture of this beauty when it was browned and cooked to perfection.
I am blaming the lovely red we served alongside it.
This dish always impresses and the pancetta gives the meat such a wonderful salty flavor.


Buon Appetito!