Iberico Pork Loin Roast Recipe

Iberico Pork Loin Roast Recipe

• 1 Whole boneless Iberico pork loin
• 2-3 Tbsp fresh rosemary
• 8 cloves garlic, minced, plus 2-3 additional whole cloves
• 1/3 Cup Olive oil
• 3 lemons
• Pancetta
• 4 sprigs rosemary

1. Begin by removing the loin from the packaging and pat it dry with a paper towel.
2. Cut your whole loin into sections reserving the middle of the loin for your center-cut roast.
3. Wrap and store the blade and the sirloin sections to slice down into pork chops.
4. Return to the pork roast and begin by butterflying the portion. Once the pork is split in half like a book, cut it again so that you can fold it into thirds.
5. Cover the roast in plastic wrap, and using a meat mallet or a heavy-bottomed pan, pound the meat out until it is even. Set the pork aside while you prepare the filling.
6. Finely dice eight cloves of garlic and several sprigs of fresh rosemary until you have roughly 2-3 Tablespoons. Add the garlic and rosemary to a cold pan, top with ? cup olive oil and the zest of 1 lemon.
7. Over medium-low heat, bring the garlic mixture to a simmer and cook, stirring for two minutes. Remove from heat and pour the contents of the pan through a fine mesh strainer set above a heatproof container. Press the garlic and rosemary to release the oil and set aside.
8. In a food processor, add the pancetta and blitz briefly. Then add the minced rosemary-garlic mixture and blend again until a thick paste forms.
9. Return to your waiting pork roast and liberally season with salt and pepper on both sides. With the fat cap side down: spread the pancetta paste onto the inside of the butterflied roast as evenly as possible. Leave a two-inch space on one side of the roast; this will help prevent the filling from leaking out during cooking.