1. Put 1/2 cup rosemary leaves, 3 tablespoons of the olive oil, 5 garlic cloves, 8 sage leaves and 1 teaspoon of salt into a food processor bowl. 2. Process until you have a fairly smooth paste. 3. Lay out the pork loin fat side down. 4. Cut along the top side of the"tail" and into the eye of the roast. 5. Continue cutting in a sawing motion, unrolling the loin into a rectangle of more or less even thickness. 6. Spread the entire top surface of the pork evenly with the herb paste. 7. Starting with the side opposite the tail, roll the roast into a compact roll with a spiral of herb filling running through it. 8. Tie the roast at 1-inch intervals with kitchen twine. 9. Season generously with salt and pepper. 10. Set the meat into a round 5-quart casserole dish. 11. Add the remaining rosemary sprigs, sage leaves, garlic and bay leaf. 12. Pour in just enough water to cover the meat. 13. Season the water lightly with salt and pepper. 14. Bring to a boil over high heat, then lower the heat to a simmer and cook, turning the meat occasionally, until almost all of the water has evaporated and the meat begins to stick to the casserole, about 2 hours. 15. Skim any foam off of the surface as needed. 16. Pour off the fat remaining in the braising pan and pour in the remaining 3 tablespoons of olive oil. 17. Adjust the heat to very low. 18. Cook, turning often, until the pork has a caramelized golden brown crust, 15 to 30 minutes. 19. Let the meat rest for 20 minutes and then slice into 1/4" thick slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
