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 Roman Roast Pork Loin Arista di Maiale



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Roman Roast Pork Loin
Arista di Maiale

Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant

by Danny Meyer and Michael Romano,
1994, HarperCollins

“Danny thought it an endearing gesture when the owner of his favorite
Roman trattoria called him ‘Maiallino’. Having followed in his father’s
footsteps as a regular diner at that trattoria, Danny interpreted the nick-
name as meaning ‘little Meyer’. It was only after ordering the restaurant’s spectacular roast loin of baby pork for the fifth time in as many visits that
Danny finally learned what he was really being called: ‘little pig’. Since
American pork is far leaner than its Italian counterpart, it is essential to
cook this roast slowly and tightly covered so that it ends up moist
and fork-tender.”

Serves 4

One 8-rib pork loin roast
(ask your butcher to notch the
chine every two bones)
2 teaspoons kosher salt
1/4 teaspoon freshly ground
black pepper
3 tablespoons coarsely chopped
fresh rosemary leaves
2 tablespoons sliced garlic
2 tablespoons olive oil
2 cups sliced onions
1 cup white wine
3 cups veal stock

1. Preheat the oven to 325 degrees F.
2. Season the pork loin with half the salt and pepper. In a small
bowl combine 1 tablespoon of the rosemary and a quarter of
the garlic slices. Insert the mixture into the notches between
the bones.
3. In a Dutch oven or ovenproof skillet, heat the olive oil over
 medium-high heat. Sear the pork loin on all sides until golden
brown, about 10 minutes. Transfer to a plate.
4. Add the remaining garlic and rosemary to the pan and cook over
a medium flame until softened but not browned, about 1 minute.
Stir in the onions and cook 3 to 4 minutes. Pour in the white wine
and reduce until syrupy. Add the veal stock and remaining salt
and pepper and bring to a simmer.
5. Place the pork loin in the pan with the bones facing up. Cover
tightly and cook for 1 hour.
6. Remove the cover and turn the roast over. Increase the oven
temperature to 500 degrees and cook an additional 25 to 30
minutes, to brown the pork.
7. Remove the roast from the pan and set aside, covered, in a
warm spot. Over high heat, reduce the pan juices by half.
Transfer the roast to a cutting board and, using the notches
as a guide, carve into 4 double chops. Serve with the sauce.

Featured Archive Recipes:
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Apples and Onion

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(New Orleans Chef Susan Spicer)

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