Tuscan Style Pork Roast
An herbaceous pancetta stuffed pork roast with a crispy exterior. Finished with
a lemon vinaigrette. Adapted from Binging With
Babish whose instructions are
notoriously bad.
⏲️ Prep time: 30 minutes
🍳 Cook time: 2 hours
🍽️ Servings: 6-8 people
Equipment
Food processor
Fine mesh strainer
Cast iron skillet
Butchers twine
Ingredients
1 pork Roast
2-3 Tbsp fresh rosemary
8 cloves garlic, minced
⅓ cup high quality olive oil
1 lemon
4 oz pancetta or bacon
1 tsp fresh parsley
Directions
1. Preheat oven to 275°F (135°C)
2. Butterfly the roast by cutting into three parts by cutting into the side
starting a third of the way up the roast. When you get to the end of the
roast open it up and repeat for the remaining roast. You’re opening it up
like a pamphlet. Refer to the video linked above if you’re confused.
3. Cover with plastic wrap and beat with meat mallet to pound the pork to an
even levelness.
4. Mince garlic cloves(8) with the rosemary(2 Tbsp). Place into a cold pan with
olive oil(⅓ cup) and zest of lemon(1). Keep lemon for later.
5. Bring to slow simmer on medium low heat for 2-3 minutes. Strain the herbs
making sure to squeeze all excess oil. Reserve oil for later.
6. Add pancetta/bacon(4 oz) to food processor. Pulse a few times before adding
the garlic/rosemary mixture. Process until a smooth paste forms.
7. Salt and pepper both sides of the roast before placing the roast fat side
down and spreading the paste over the roast leaving about a 2 inch gap on one
side.
8. Roll tightly towards the 2 inch gap and use butchers twine to secure the
roll. Place a knot every inch or so.
9. Bake at 275°F (135°C) for 2 hours or until internal temperature reads 135°F
(57°C) in the thickest part.
10. Add olive oil to cast iron skillet and heat on high until ripping hot. Cut
remaining lemon in half. Brown all sides of pork roast and lemon using
tongs.
11. Juice the lemon into the remaining oil from the garlic/rosemary herb spread.
Add freshly chopped parsley. Whisk with fork until emulsified. Season with
salt and pepper.
12. Slice roast into ½ inch thick slices and top with lemon herb vinaigrette.
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I point out that ingredients need to be fresh, the olive oil high quality, the
salt needs to be kosher, and the pepper freshly ground not because I’m some rich
snob but because it actually matters. The olive oil is one of the main flavors
in this dish and it will taste significantly worse if you cheap out. Herbs,
especially rosemary, don’t even taste the same when comparing dried to fresh.