Served with roasted potatoes and Tuscan kale, this mouthwatering Rosemary and Garlic Pork Roast makes a festive Sunday dinner.
Tuscan kale is slightly sweeter and more delicate than regular kale. It's also known as dinosaur kale, black kale or lacinato. If you can't find it, substitute regular kale or Swiss chard.
5 pound centre cut pork loin roast, bone in (about 5 to 6 ribs)
1 small bunch rosemary, chopped or to taste
2 to 3 garlic cloves, chopped
Olive oil, as needed
6 medium to large Yukon gold potatoes, peeled, cut into large chunks
1/2 cup white wine, for sauce
1 cup stock or water, for sauce
1 head Tuscan kale, thick stems removed, roughly chopped
Salt and freshly ground pepper, to taste
Butcher's twine or kitchen string
Preheat oven to 400 degrees F.
Combine rosemary and garlic in a small bowl and cover with olive oil.
Remove bones from pork loin and set aside. (Alternatively, get the butcher to do this for you but make sure to get the bones.)
Massage some of the rosemary garlic mixture where the bones were. Truss bones back to roast with butcher’s twine. Rub remaining rosemary and garlic mixture all over roast. Season with salt and pepper. Add roast and potatoes to roasting pan. Season potatoes with salt and pepper. Drizzle olive oil over potatoes and roast.
Roast pork until internal temperature reads 155 to 160 degrees F., about 1 hour 15 minutes to 1 hour 30 minutes, depending on thickness of roast. Roast potatoes, turning occasionally until golden brown and fork tender. (Remove from roasting pan if they are done before the roast.)
Tent roast with foil and let rest before slicing, about 15 minutes. Remove potatoes and keep warm.
Add wine and stock or water to roasting pan, scraping pan to incorporate the pan juices into the sauce. Bring to a boil. Reduce for 3 to 5 minutes.
Blanch kale in boiling salted water for 2 to 3 minutes. Drain and set aside.
Remove twine and slice pork. Serve kale, potatoes and pork on a large platter. Drizzle with the sauce.
Yield: 6 to 8 servings.