Tuscan-style roast pork with garlic and rosemary (Arista) from The Best of America's Test Kitchen 2017: The Year's Best Recipes, Equipment Reviews, and Tastings (page 139) by America's Test Kitchen Editors

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Notes about this recipe

  • chawkins on July 22, 2017

    Great recipe for pork loin. The pancetta/herb/lemon paste spread on the butterflied (2 times) loin and roll up basically adds marbling to this lean cut of meat, it also adds tons of flavor. Cooking it low and slow also ensures that it does not dry up. There is no prosciutto used in the recipe regardless of what the previous reviewer said.

  • jenmacgregor18 on March 20, 2017

    I made a variation of this. I omitted the prosciutto. I added 2 T chopped rosemary & 2 T chopped sage, 2 t lemon zest. Easy to put together. It was moist & tender. The flavor was just okay. The rosemary and garlic flavors were very muted, which was the point of sautéing- to subdue "harsh" flavor. However, I couldn't really taste rosemary or garlic at all. I think that next time I'll try the traditional version with raw garlic & rosemary inside.

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