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Step 1

get a 3.5 lb boneless loin of park (with tail attached, butcher can do it) and slice and roll it open and add the following mixture. In a food processor put ½ c rosemary leaves, 3 tbsp olive oil, 5 garlic cloves and 8 sage leaves and 1 tsp salt. Process until a smooth paste. Then spread this in loin and roll up and secure with kitchen twine. Then put it in a 5 qt Dutch oven and add two rosemary sprigs, 5 cloves garlic, 8 sage leaves and one bay leaf. Then fill with just enough water to cover meat and season with salt and pepper. Then heat on stove top and bring water to a boil. After at a boil, reduce heat to a simmer and simmer it for about two hours, turning the meat frequently. Water will boil off and after about two hours, pour off all remaining water and ingredients and add 3 tbsp olive oil and cook at low temperature for 15-30 minutes, turning until edges are golden brown. Receipe called for after this was done to remove from heat and let rest for 20 minutes. I did not do that, I cut it right away and it was fine. We tried this on 8/24/09 and it was really good. Ryan did not like it too well. The paste in middle I needed to blend it more to get it more cut up. But the meat was very tender and flavorful. Would be very good for a party. I used a 1.5 lb loin with no tail and it worked out fine. I halfed the herb amounts and the cook time was about the same.

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