Lidia's Pot Roasted Herb Scented Pork Loin

Recipe by Irmgard
READY IN: 3hrs




  • Put 1/2 cup rosemary leaves, 3 tablespoons of the olive oil, 5 garlic cloves, 8 sage leaves and 1 teaspoon of salt into a food processor bowl.
  • Process until you have a fairly smooth paste.
  • Lay out the pork loin fat side down.
  • Cut along the top side of the"tail" and into the eye of the roast.
  • Continue cutting in a sawing motion, unrolling the loin into a rectangle of more or less even thickness.
  • Spread the entire top surface of the pork evenly with the herb paste.
  • Starting with the side opposite the tail, roll the roast into a compact roll with a spiral of herb filling running through it.
  • Tie the roast at 1-inch intervals with kitchen twine.
  • Season generously with salt and pepper.
  • Set the meat into a round 5-quart casserole dish.
  • Add the remaining rosemary sprigs, sage leaves, garlic and bay leaf.
  • Pour in just enough water to cover the meat.
  • Season the water lightly with salt and pepper.
  • Bring to a boil over high heat, then lower the heat to a simmer and cook, turning the meat occasionally, until almost all of the water has evaporated and the meat begins to stick to the casserole, about 2 hours.
  • Skim any foam off of the surface as needed.
  • Pour off the fat remaining in the braising pan and pour in the remaining 3 tablespoons of olive oil.
  • Adjust the heat to very low.
  • Cook, turning often, until the pork has a caramelized golden brown crust, 15 to 30 minutes.
  • Let the meat rest for 20 minutes and then slice into 1/4" thick slices.