Ingredientes
- 6 fresh Sage leaves
- 4 sprigs fresh Rosemary, leaves only
- 4 cloves garlic, peeled
- 1 Bay leaf
- Salt & freshly ground black pepper
- 2 Tbs. Olive Oil
- 3½ Lb. Boneless loin of pork
- Salt
- 4 Tbs. Olive Oil
Preparação
- Chop the herbs, garlic, salt & pepper, either by hand or in a food
- processor. Add enough olive oil to make the mixture into a paste.
- Untie the pork loin and lay flat, boned (rough) side facing up. Spread
- generously with the herb mixture, then sprinkle generously with more freshly
- ground black pepper. Re−tie the roast with kitchen twine. You can do this
- the evening before you plan to serve the roast, or earlier in the day.
- Put the roast in a heavy pot just large enough to accomodate it, and add
- just enough water to barely cover it. Add about 1 Tbs. salt to the pot and
- bring to the boil, skimming off any scum that rises to the surface.
- When the water boils, lower the heat to medium, so it's not boiling, but
- bubbling fairly briskly. Cook until the water boils off−−about one hour.
- Add enough olive oil to coat the bottom of the pan, and continue cooking
- over medium heat and, when the roast develops an nice crust all over, remove
- to a warm platter and allow it to rest for approximately fifteen minutes
