Arrosto di maiale [Pork roast]

Ingredients

1 small head of garlic, in cloves
1 tbsp chopped rosemary
1 tbsp chopped thyme
Tuscan extra virgin olive oil
kg 2 boneless pork loin
coarse salt and freshly ground pepper
1 cup chicken broth
2 cups dry white wine

Method

Chop or process the garlic, herbs and about a tablespoon of the olive oil until they are a paste. Spread the paste all over the roast, including in any cavities or openings. Salt and pepper the roast well and refrigerate, in order for the flavors to meld, for at least an hour, or preferably overnight. Brown lightly on the stove top, then roast at 400 degrees, pouring in half the wine and broth to begin with, and adding more every 15 to 20 minutes. The roast should take about one hour, or until it reaches an internal temperature of 150 degrees, for slightly pink. After removing the roast to a platter, tent it with foil for 10 minutes, and reduce the pan juices for serving with the meat. This delicious pork roast makes a wonderful Sunday dinner or company meal. Serve it with potatoes roasted in the oven with herbs and a green salad or vegetable. And if you are in Tuscany, please ask the butcher for a Cinta Senese cut of pork.