Serves: 6
Total Calories: 365
1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a roasting pan just large enough to hold the pork.
2 Very finely chop together the garlic, rosemary, sage, and juniper berries. Stir together the herb mixture, the salt, and the pepper.
3 With a large, sharp knife, cut the meat lengthwise down the center, leaving it attached on one side. Open the meat like a book and spread two-thirds of the spice mixture over the meat. Close the meat and tie it with string at 2-inch intervals. Rub the remaining spice mixture over the outside. Place the meat in the pan. Drizzle with olive oil.
4 Roast the pork 10 minutes. Reduce the heat to 300°F and roast 60 minutes more, or until the internal temperature of the pork reaches 150°F.
5 Remove the roast to a serving platter and cover with foil. Let rest 10 minutes.
6 Add the wine to the pan and place it over medium heat on the top of the stove. Cook, scraping up any brown bits in the pan with a wooden spoon, until the juices are reduced and syrupy. Slice the pork and spoon on the pan juices. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Boneless Spiced Pork Loin Roast recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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