Tuscan pork loin

Serves 4-6

  1. 1 lemon, zested and halved
  2. 1/3 cup oil
  3. 8 cloves garlic
  4. 1/4tsp red pepper flake
  5. 1tb rosemary
  6. 2oz pancetta
  7. 2.5lb pork loin, butterflied
  • Heat lemon zest and 2-4 on medium-low in a 10in skillet for 3 minutes. Add rosemary for 30 seconds and remove from heat. Strain mixture, reserving both solids and oil.
  • Puree pancetta in food processor, puree solids, and spread mixture on side of loin with no fat. Roll and tie loin, transfer to a rack and refrigerate for 1 hour.
  • Transfer straight to a 275 degree oven for 1.5-2 hours, or until internal temperature is 135. Rest for 20 minutes. Meanwhile, brown cut sides of lemon halves down in 1tsp of reserved oil for 3-4 minutes and reserve juice.
  • Heat 2tb oil and brown fat side of loin, along with adjacent sides. Serve with 2tb reserved oil and lemon juice.
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