Rolled Pork Roast
with Garlic and Herbs
This recipe like many others assembled here is inspired by Jeff Smith ("Now cut that out!"), and realizing that he plays to a less adventurous palette, I am usually a bit more liberal with the spicing than he is.
Pork butt is the cut of choice but(t) if you are looking for less fat, a loin would work too; but rub with olive oil well, and cook it a little less time, to it keep moist.The preferred method of cooking is on the grill, indirect, for about 13 min. per pound; but if the weather is uninspiring and you could use the heat in the house, start in oven at 400 for 1/2 an hour then finish at 375 for 20 min. per pound.
Bone pork roast, which should have a blade-shaped bone; or if boned untie, and butterfly.
After opening up roast sprinkle garlic and herbs to coat, but not suffocate, inside of roast. Take wine, and with your thumb over the opening, shake over pork saturating it without puddling too much, then salt and pepper inside.
Tie with butcher's string and salt and pepper the outside, splashing with wine one more time.
Grill or roast in oven for a great main course or leftover with white beans (cannelli); see above for cooking