This past May while in Sicily for our culinary adventure, we were served this succulent pork roast one evening at Case Vecchie in Regaleali.

We paired the pork with artichokes covered in breadcrumbs, a light green salad just harvested from the organic gardens, roasted potatoes with saffron and delicious wines from the surrounding vineyards. Magical evening indeed.

Ingredients:

1.5 kilo pork roast with bones attached, at room temp
salt to taste
4 garlic cloves
small bunch fresh mint, minced
olive oil
1 lemon juiced or ½ cup white wine
optional: dried herbs from Case Vecchie—a blend of dried rosemary, sage, bay leaf, mint, catnip, geranium, orange peel, chilli and garlic powder

Preparation: 

1. On a cutting board mince the mint and garlic together to make a rub and season with salt. Set aside.

2. Place the pork roast in a large, well-oiled roasting pan. With a pairing knife, poke small holes in the roast and press in the mint/garlic mixture. Sprinkle the outside of the roast with salt and optional dried herb blend and any leftover mint/garlic rub.

3. Preheat the oven to 425 F and roast for about 45 minutes to an hour. 10 minutes before the roast is done, drizzle with the lemon juice or white wine and mix the juices at the bottom of the pan to create a jus. The outside will become crispy and the inside whould be light pink. If you insert a needle into the roast and the juices run out clear, the roast is ready. Let rest before slicing.

Yield: 6

Recipe courtesy of Anna Tasca Lanza Cooking School.

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Author: Peggy Markel

Editor: Katarina Tavčar

Photo: Author’s own