Created for: Sauté Pan with Helper Handle
- Using a sharp knife, score the fat cap across the loin in ½ -inch (1.5cm) rows.
- Sprinkle the pork with 2 Tbsp (30ml) of salt and rub into the fat cap. Refrigerate, uncovered for 2 hours. Remove from fridge, brush off salt and pat dry.
- Preheat the oven to 375°F (190°C).
- In a bowl, mix remaining salt, garlic, parsley, thyme, black pepper, lemon juice and zest and chili flakes.
- Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat cap facing down toward the cutting board. Use a sharp knife, slice the roast open at about ½ inch (1.5cm) from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Spread the filling evenly across the pork, leaving a 1-inch (2.5cm) margin around the perimeter.
- Starting with the short side, roll up tightly, jellyroll style, and secure the roast with kitchen string.
- Heat a large sauté pan over medium heat and add oil. Add the roast and brown on all sides. Add wine, place pan in the oven and roast for 1 hour 30 minutes, or until the internal temperature reads 145°F (63°C) on an instant-read thermometer. Remove the roast from the oven and rest for a full 15 minutes before slicing and serving.
- 1, 3lbs. (1.3kg) boneless pork loin with fat cap attached, trimmed
- ¼ cup (60ml) salt
- 2 cloves garlic, chopped
- ½ cup (125ml) parsley, chopped
- ¼ cup (60ml) thyme, chopped
- 1 Tbsp (15ml) black pepper, cracked
- 1 lemon, juice and zest
- ¼ tsp (1ml) crushed red chili flakes
- 2 Tbsp (30ml) olive oil
- ½ cup (125ml) white wine
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Main Ingredient: Pork
Cooking Time: 1 hour 30 minutes
Serving Size: 8-10