How to Make the Ultimate Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)

[Music] today we're going to introduce you to a brand new roast pork dish called Arista which is derived from the Greek word aristos meaning the best and in this case best means a flavorful pork roast with a deeply brown crust and plenty of rosemary and garlic flavor in every single bite the most interesting thing about our recipe is that it starts with the lowly boneless center-cut pork loin but today we're going to show you how to transform this inexpensive everyday cut of meat into a masterpiece with lots of flavor and it all starts with garlic and here's what we're using 8 cloves of garlic oh it's quite a bit we want it inside the meat on the outside of the meat and we don't want it to have that raw harsh garlic flavor so we're gonna cook this we're gonna cook it in a little bit of oil and we'll get two different components for our dish to use later on now in a skillet here 10-inch skillet I have 1/3 cup of extra virgin olive oil go ahead place this right in the office Warren's cold that's right Pan's cold olive oil is cold I'm a little cold we're gonna start it in a cold pan cook all this together so that the garlic can spend the maximum amount of time in that oil without fining now I also have a quarter teaspoon of red pepper flakes look kick and it wouldn't be a great dish without lemon right garlic lemon little rosemary later on great flavors now we want to use a little bit of this zest in this oil and garlic mixture and rasp is the best tool for the job so I just need about a teaspoon of grated lemon zest always good idea to only get the outside of the lemon or lime anything your zesting you don't want to get to the white part that's where all the bitterness lives and that is about a teaspoon there so now I'm going to heat this on medium-low give it a stir here and we'll cook this until the garlic starts to sizzle and that's only going to take about three minutes but I do want to keep an eye on it I don't want it to burn alright so cooking the garlic here before putting it with the pork roast is important because garlic when it's first cut has a very harsh tasting compound called allicin but that Allison breaks down into much milder tasting compounds after it's been heated to a hundred and forty degrees which we're doing here on the skillet not later in the oven that smells so good that's right that little bit of lemon zest has those oils in there really blooms in that olive oil alright so now we're gonna finish this up it's a tablespoon of freshly minced rosemary do not use the dried stuff here and about thirty seconds in the pan that's all that's going to take oh that smells good exactly it goes quickly so we're done with this stove at this point now I'm going to pour this through a fine mesh strainer over a bowl get all that out as much as I can take a rubber spatula here I want to press out as much of that oil as I possibly can because we're going to use that oil later on now we're just going to leave this here to cool off for a couple of minutes the meantime let's move over to the food processor any pork loin doesn't really have that deep savory flavor but what does is pancetta oh nice exactly so adding a little pork to the pork we're adding pork to the pork so this is 2 ounces of pancetta cut it up into small pieces here so I'll process this for about 30 seconds I may need to scrape down the sides a couple of times but what I'm looking for is that can't read it to form a nice smooth paste it's like pancetta pate mmm hmm well go ahead and place this lemon garlic mixture right in there oh yeah that's gonna be a paste with some serious flavor you got it and now about another 30 seconds until it's all nice and smooth that looks pretty good you can see it's a great smooth texture there so we need to figure out a way to get it inside of this two-and-a-half pound center-cut pork loin and it doesn't have a lot of flavor because it is a pork loin cut from the leanest area of the loin so not only do we need to get that flavor in but we want to make sure that this cut stays nice and juicy I'm gonna start off with my chef's knife now what I'm going to do is I'm going to start cutting this pork about an inch up from the board and opening this up as I go now that I've made that first couple cuts I'm going to move over to my boning knife and I'm just making a series of cuts again opening this up and what I'm doing is I open it up so I'm trying to check to make sure that I'm getting it even and I want to stop before I reach the other end this side of the pork roast all right let's see again I am NOT cutting all the way through so you can see this side is much thicker than this one so now I'm going to start cutting again same thing just basically creating a nice even surface and again I want to stop before I reach all the way through so by doing this you're essentially tripling the surface area of the pork exactly that means more seasoning and more that pancetta paste mm-hmm this is still a little bit lumpy but it's an easy fix a little piece of plastic wrap on top grab a meat pounder and give it a few pounds now that looks pretty even yeah not too bad now before we put on that flavor paste I'm going to load this up with quite a bit of salt it's a tablespoon of kosher salt we're gonna apply this to both sides and this is one of the great reasons for opening up pork loin and seasoning it right on the inside I should also mention here we wanted to buy a pork loin with the fat cap still attached this is the fat cap mm-hmm we want as much of that fat to flavor the pork as we can get so now I'll go ahead and start applying our flavorful paste here using an offset spatula you could use a rubber spatula for this but I want to apply it in an even layer again this really concentrated with those great flavors and I'll avoid about the quarter inch around here all right that looks pretty good we're gonna roll it back up jelly roll style host you're not gonna just fold it back the way you unfolded it you're gonna roll it into a nice round LA exactly hmm so now we need to tie this up to keep it in this nice cylindrical shape and much like Bridget's doing here when you tie a roast I like to put the twine under the roast before tying it that way you can make sure the pieces of twine are evenly spaced throughout the length of the meat all right so we'll go ahead and tie this up I'll do a double loop here just makes it a little bit easier for that string to stay as is and then a double knot I do that when I'm wrapping presents too you know it took me about 18 Christmases to figure that one out no I'll go ahead and start snipping these we'll leave a little bit of a string on there because if you cut it too short it can start to unwrap done that so that is it on prep for the roast I'm gonna move it over here I've got a rack set over a rimmed baking sheet and we've gone ahead and sprayed both of these with a little bit of cooking spray this is going to go into the refrigerator for about an hour we want that salt to work into the meat and help that pork to retain its juices as it cooks all right the roast is out of the fridge and ready for the oven we're not going to start it on the stovetop and brown it yeah I was gonna say what's going on here what we want to do is retain as much of the natural juices that are in that pork we don't want it to be forced out with super high heat especially at the beginning so we're going to put it in a low oven 275 degrees for about one and a half to two hours to an internal temperature of 135 degrees all right Joey I want to give you a peek at what's coming you know I wondered what was under there beautiful pork loins so I check it out tinted it with foil it's been resting for about 20 minutes all right let's move over here I've got all this fragrance core I don't know it's like lemon and garlic is this that oil that you drained off at the beginning exactly so this is a teaspoon of that flavorful garlic oil heating it over high heat until we just start to see a little bit of smoke so you remember the lemon that I stood earlier I went ahead and cut it in half gonna place the lemons cut side down right in that skillet it's only going to take a few minutes maybe three four minutes but what that is doing is caramelize some of that lemon kind of really tone down the harshness of the lemon later on will squeeze out deeply flavored lemon juice all right take a look at these lemons oh that's gorgeous I'll take these out of the pan I'm on a plate just so they can cool down for a moment and now we're gonna start browning that roast so I'll take two tablespoons of the garlic oil we're gonna let this go until it starts smoking so back to the roast even though we dried this off in the oven as it's been sitting here a little bit of the moisture has eked back to the surface and we can't have that so just a quick pat-down all right and we want to get this really good and smoking I see some smoke here spring put it right into the pan so this is only going to take about 4 to 6 minutes now I'm going to brown it on that fat cap side and then on the two other sides but not on this bottom point because we don't want this pork roast to stay in the pan too long remember I came up to 135 all right out of the oven so it's pretty much done we just are getting color at this point all right chewy a brown on all sides but the bottom that's gorgeous so this is going to come out of the pan well just give it a quick snip get rid of that twine I always like to go in a seam and so you don't need to rest it at this point because it already rested when it came out of the oven that's exactly right that is a good-looking pork roast so so beautiful I'm going to make a last-minute vinaigrette using the rest of that oil and this is where those sauteed lemons come into play it should be cool enough to handle squeeze them right over a fine mesh strainer into a small bowl I need about two tablespoons here one two so this is going to give that caramelized sweet lemon flavor so that oil has the garlic rosemary and lemon zest into that you just added that caramelized lemon juice okay and that is as easy as that mmm so if you wouldn't mind putting this over there we're gonna serve that with the pork in the meantime I can go ahead and slice this into quarter inch slices now that is cool not beautiful yeah I love seeing that little pinwheel knowing that that's tension there it's a port pinwheel of pleasure how many would you like there dear Oh give me one good center-cut maybe one more just do okay may I drizzle them with some of your vinaigrette I would love that thank you hard to believe that this was just a lowly center-cut pork loin when we started I know this looks nothing like that piece of meat mmm the pork is juicy it's not overcooked and rubbery and I like that little vinaigrette at the end I just love when you get to the center it's like jackpot great job Bridget thank you I love that trick with the pancetta paste there really gave this pork a new lease on life so to make an arista pork loin start by taming the garlic's harsh flavor by cooking in an oil on the stovetop along with some lemon zest pepper flakes and rosemary then process that garlic mixture and some pancetta into a paste and roll it inside the butterflied pork loin finally roast the pork loin in a low oven before giving it a good sear in a hot skillet and serve it with a fresh lemon vinaigrette so there you have it from the Test Kitchen to your kitchen a terrific recipe for Tuscan style pork roasted garlic and rosemary thanks for watching America's Test Kitchen what you think we'll leave a comment and let us know which recipes you're excited to make or you can just say hello you can find links to today's recipes and reviews in the video description and don't forget to subscribe to our Channel see you later I'll see you later

Channel: America's Test Kitchen

Views: 109,815

Rating: 4.8922691 out of 5

Keywords: allicin, garlic, rosemary, tuscan-style garlic-rosemary roast pork loin, fresh herbs, lemon, arista, arista recipe, roast pork recipe, how to make roast pork loin, cooking pork, recipe, america's test kitchen, americas test kitchen, cooking show, cooking tv show

Id: DdXvB9F0zFE

Length: 12min 1sec (721 seconds)

Published: Sun Apr 21 2019