Loin of pork à la Firenze (Florence) - Florentinsk fläskkarré (retro)

LOIN OF PORK ALLA FIRENZE
Florentinsk fläskkarré

6 to 8 servings

4 lbs whole loin of pork

2 teaspoons salt
½ teaspoon white pepper
2 to 3 garlic cloves
½ to 1 teaspoon rosemary
3 whole cloves

Heat the oven to 350F.

Rub the meat with salt and pepper and stuff it with thin shreds of garlic, rosemary and the whole cloves. Put it in a small roasting pan or an oven-proof dish and pour on boiling water so that it stands 2 to 3 cm up. Put the pan in the oven for 2 to 2½ hours and baste now and then with the juice in the pan.

Skim the pan juices when the meat is done (the inner temp should be about 185F) and serve it with the meat together with fried or boiled potatoes and a green salad with grapefruit and apples. Make the dressing of lemon juice and oil and flavour lightly with rosemary.

Enjoy!

Bella