Tuesday, December 17, 2019

Italian Classic Pork Roast - Arrosto di Maiale

This is a sponsored conversation written by me on behalf of Knorr®. The opinions and text are all mine.
This Italian Classic Pork Roast is a sure way to make your holiday dinner special.

Are you looking for a scrumptious entrée to bring to the table this holiday season? Something that is cozy and fun, and especially NOT the same-old-boring turkey?!? Something that will wow your guests, but that's easy, quick, and stress-free to make, all at the same time?!? I've got just the perfect idea for you.

This flavorful and juicy pork roast, rubbed with garlic and Italian herbs, baked to perfection and served sliced with a dense and scrumptious veggie sauce is just what you are looking for. The smell wafting out of the oven is a sure way to get your mouth watering and your guests gathering around the table in no time. I promise!

This traditional Italian holiday dish only requires about 15 minutes of your time to prepare, and very little effort after that. This way, you'll have time to make one or two side dishes. Oh ... some creamy and rich mashed potatoes would taste fantastic next to this roast!

The usual cut of meat for this dish is boneless pork loin, which is a great and inexpensive choice. But this cut doesn't have much fat, which is generally the most flavorful part. So, to kick up the flavor, here is what I do: rub the meat nicely first with garlic, then with a mixture of chopped rosemary, sage, and my secret ingredient … a tablespoon of chicken bouillon!

My favorite choice of bouillon is Knorr® Selects, which is a versatile and oh-so delicious way to enhance the flavor of the meat. What I love the most about Knorr Selects Bouillon is that it's made with natural stock and has no artificial flavors, colors or preservatives, and contains no added MSG. Compared to traditional bouillon, Knorr Selects has 30 % less ingredients, a cleaner label, less sodium and more premium ingredients. Next time you find yourself at your local Northgate store, make sure to grab yourself a jar or two. 

After you coat the meat on all sides with the flavorful mixture of herbs and bouillon, tie it back with a string to keep it together when cooking and make the perfect slices at the end. And last but not least, before putting the meat in the oven, sear it on all sides. Roll it around in sizzling oil and butter to brown and bring out the flavor of the meat and trap all its juices inside. 

Please note that baking time varies based on the size of the meat. My best suggestion is to use a meat thermometer and check the temperature, so you don't end up with a dried out or undercooked roast. The minimum internal temperature should be 145 degrees F. Once it reaches that temperature, you can remove it from the oven and cover with aluminum foil, which allows for the juice to redistribute, making it extra juicy and tender.
Wait 10 minutes while you prepare the dense sauce with the cooking veggies and juices. Slice, drizzle and enjoy!
Buon appetito :)


YIELD: serve 6 to 8
    • 2 1/2 lb. boneless pork loin 
    • 1 garlic clove
    • 1 tablespoon chopped fresh rosemary leaves 
    • 1 tablespoon chopped fresh sage leaves
    • 1 tablespoon Knorr Selects Bouillon, Chicken flavor
    • 3 tablespoons extra-virgin olive oil
    • salt and pepper to taste
    • 2 tablespoons butter
    • 1 cup white wine
    • 3 carrots, cleaned and cubed
    • 3 celery stalks, cleaned and cubed
    • 1 onion, cubed


TIME: 15 minutes to prepare, 2 hours to cook
    Preheat the oven to 325 °F (190°C).

    Cut the garlic clove in half and rub the pork loin with the cut part on all sides.

    In a small bowl add the chopped rosemary and sage together with two tablespoons of olive oil, bouillon, salt and pepper. Make into a paste.
    Untie the meat, wash and pat dry with paper towel. Sprinkle and rub the mixture all around the pork, especially in the middle part, and retie.
    In a skillet heat the remaining oil with one tablespoon of butter and garlic. Add the meat and brown about 3 minutes per side. 
    Add the wine and simmer for one minute.
    Transfer the meat with the cooking juice to an oven pan. Add the carrots, celery, onion and the rest of the wine. Toss the veggies with a little salt.
    Bake uncovered for about 75 to 90 minutes, depending on size, until fully cooked. If you have a thermometer, you can check the inner temperature. It should reach a minimum of 145°F (65°C) to 160°F (70°C) in the thickest part.
    Remove from the oven, cover with aluminum foil and let rest 10 minutes, to allow the juices to redistribute.
    Set the roast on a cutting board.

    Remove the vegetables and juices from the pan and puree. Add enough water to get the desired density. 

    Before serving, heat the sauce, bring to a simmer, and add one tablespoon of butter. Slice the roast into thin slices, and drizzle with the sauce.  


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