{"id":521,"date":"2011-08-17T21:15:22","date_gmt":"2011-08-17T21:15:22","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=521"},"modified":"2011-08-17T21:15:22","modified_gmt":"2011-08-17T21:15:22","slug":"pork-roast-tuscan-style-with-garlic-and-rosemary","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=521","title":{"rendered":"PORK ROAST TUSCAN STYLE WITH GARLIC AND ROSEMARY"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>2 cups kosher salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 cups packed dark brown sugar<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>10 large cloves garlic lightly crushed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 sprigs fresh Rosemary<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 bone in center cut 4 pound pork loin roast with chine bone cracked, preferably from the rib end.\u00a0 Cut meat from ribs before brining.<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Dissolve salt and brown sugar in 1 \u00bd quarts hot tap water in a large stock pot.\u00a0 Stir in garlic and rosemary.\u00a0 Add 2 \u00bd quarts cold water and submerge meat and bones in the brine.\u00a0Refrigerate 3 hours.\u00a0 Rinse meet and ribs under cold water and dry thoroughly.\u00a0While roast is brining, make paste:<\/strong><\/p>\n<ul>\n<li>\n<h1><strong>8-10 garlic cloves minced or pressed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bd T. finely chopped fresh rosemary leaves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. black pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. extra virgin olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1\/8 t. kosher salt<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>When roast is out of brine, heat a 12\u201d skillet over medium heat until hot.\u00a0 Place roast, fat side down, in the skillet and cook until well browned, about 8 minutes.\u00a0 Transfer roast browned side up to a rimmed\u00a0 baking sheet and set aside.\u00a0 Pour off fat from skillet and add 1 cup dry white wine.\u00a0 Bring to boil and scrape up loose browned bits.\u00a0 Set skillet aside.<\/strong><\/p>\n<p><strong>Make a lengthwise incision in the pork loin stopping an inch from the edge.\u00a0 Open like a book and rub 1\/3 of the garlic paste on the meat.\u00a0 Rub the remaining<br \/>\npaste on the cut side of the ribs where the meat was originally attached.\u00a0 Tie the meat to the ribs exactly where it originally was.\u00a0 Sprinkle the browned side of the roast with pepper.\u00a0\u00a0 Pour the reserved wine and brown bits from the skillet into the roasting pan.\u00a0 Roast, basting the loin with the pan drippings every 20 minutes until the center registers about 140 degrees (65-80 minutes).\u00a0 If wine evaporates, add about \u00bd cup water to the roasting pan to prevent scorching.\u00a0 <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 cups kosher salt 2 cups packed dark brown sugar 10 large cloves garlic lightly crushed 5 sprigs fresh Rosemary 1 bone in center cut 4 pound pork loin roast with chine bone cracked, preferably from the rib end.\u00a0 Cut &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=521\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[139,134,138],"class_list":["post-521","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-garlic","tag-pork","tag-roast"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=521"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/521\/revisions"}],"predecessor-version":[{"id":522,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/521\/revisions\/522"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}