Josie’s “Porchetta”
This memory-evoking dish makes plenty for 4-6 people. The leftover pork is great on sandwiches with a little mustard. Be sure to get pork loin with the fat cap still attached (you need that fat for flavor as it melts all over the pork). This dish is near impossible to make without a meat thermometer, so I don't recommend making it unless you have one.
Source: Our Italian Table
Ingredients
- pork loin roast, fat cap still on and tied if your butcher can do it for you
- or so sprigs rosemary
- garlic cloves, peeled
- kosher salt
- ground pepper
- Extra virgin olive oil
- Kitchen twine
- Meat thermometer