*I received a gift card from Tony’s Meats & Market to buy the ingredients for this post, but all opinions and ideas are my own. This post contains an affiliate link.
Today’s recipe is MMMMM MMMMM GOOD!!! It is sure to impress your dinner guests and make your belly oh-so-happy! Today I am sharing with you a recipe of my husband’s for Tuscan Rolled Roast Pork. He adapted it from a recipe he saw in a Cook’s Illustrated magazine some time ago. It is wonderfully flavorful and unique.
In order to make this recipe, you are going to make a paste from pancetta and fresh herbs and spread it on a flattened pork roast. I got my pork at Tony’s Meats & Market here in the Denver area. Tony’s has the BEST meat, not to mention their baked goods and premade meals and foods! Basically, if it comes from Tony’s you can have peace of mind that it IS going to be good!
When Tony’s Meats & Market approached me about creating a recipe with their ingredients I immediately said yes because I truly believe in their brand. I grew up a few blocks from a Tony’s, and it is where my mom always got what she deemed “Company Meat.” (a.k.a. Good enough to serve people she needed to impress, while we got the cheapie stuff from the grocery store on “normal” days. LOL!) My sister told me that she and Mom used to sneak to Tony’s on the way home from her gymnastics classes to get lemon bars from the bakery and eat them in the parking lot so that they wouldn’t have to share with the rest of us. Hahahaha! That is SO my mom! I love it.
When I got to Tony’s to buy a pork roast I described to them the recipe and that I needed it flattened out. Not only did they cut it for me so that I could skip the “butterfly” step of the recipe, but they tenderized it as well! Talk about phenomenal customer service!! SO impressed.
Ok, let’s talk through the recipe briefly with some pictures, and then I will give you the full recipe below in printable format.
First things first, you will be prepping your meat and creating your spread.
The spread consists of pancetta, lemon zest, and herbs galore. Spread it onto the meat and carefully roll the meat.
Once the meat is rolled, tie it with twine and place it in the refrigerator on a cooling rack to allow the herbs and spices to really sink into the meat.
Bake the meat, following the detail instructions below. Once it reaches the correct temperature, allow it to “rest” underneath a foil tent for about 20 minutes.
While the meat rests, make the simple vinaigrette (details below). Next you will brown the meat.
Voila! Time to eat! YUM YUM YUMMMMMY!!!!
Here are your detailed instructions. Enjoy this special occasion recipe no matter where you live, but if you’re in the Denver area then check out Tony’s Meats & Market to grab your meat! Happy dining!
Rating
- lemon
- ⅓ cup olive oil
- 8 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 1 Tablespoon chopped fresh rosemary
- 1½ teaspoons chopped fresh thyme
- salt
- pepper
- 1 boneless pork loin roast, trimmed and butterfly cut (flattened)
- 2 ounces pancetta (chopped coarsely)
- Grate the zest from one lemon. Cut in half and set aside.
- Cook lemon zest, oil, garlic, and pepper flakes in a nonstick skillet until the garlic is sizzling, about 2 - 3 minutes.
- Add the rosemary and thyme and cook for an additional 30-60 seconds.
- Use a fine mesh strainer to strain the oil from the mixture. Save the oil for later!
- Process the pancetta in a food processor until it forms a paste.
- Add the garlic and rosemary mixture to the pancetta paste and process until smooth.
- Lay your roast out flat in front of you. It should be butterfly cut. (See link above if needed.)
- Sprinkle with about a tablespoon of salt.
- Spread the paste that you have made evenly over the roast, leaving about a ¼ inch border on all sides.
- Roll the roast and tie it with twine. (See pictures above.)
- Set the roast on a cooling rack inside of a rimmed baking sheet and refrigerate for one hour.
- Heat the oven to 275 degrees and roast until the center of the meat is 140-145 degrees on an instant read thermometer.
- Remove from oven and allow the roast to rest for 20 minutes, tented with aluminum foil.
- Heat 1 teaspoon of the reserved oil in a nonstick skillet and sautee the reserved lemon halves cut side down until browned, 3 - 4 minutes. Place them on a plate.
- Heat an additional 2 teaspoons of the reserved oil and brown the roast on all sides, 2 - 3 minutes per side.
- Transfer roast to a carving board and cut the twine.
- Juice the browned lemon halves and add to the remaining reserved oil to make a vinaigrette.
- Slice the roast into ¼ inch slices and serve. Top with the vinaigrette for extra flavor.
If you love this recipe, then be sure to check out these recipes as well:
Italian Grandma’s Sweet, Creamy Marinade
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That is a truly beautiful roast!! Thanks for sharing at the What’s for Dinner party!
This looks incredible! I am saving it to make over the holidays!
Congratulations!
Your post is featured on Full Plate Thursday this week and will be pinned to our Featured Board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen