with Garlic and Rosemary (Arista)

Yield: 4 to 6 Servings

Adapted from ATK

The Tuscan roast pork dish known as arista promises to turn lean, mild pork loin into a juicy roast flavored with plenty of garlic and rosemary and featuring a deeply browned crust. To keep the crust crispy, instead of roasting, browning, and then resting the roast under foil, It is rested after it came out of the oven and then browned and served immediately. For a finishing touch, it gets a simple, bright, rich sauce by combining the reserved strained oil with the juice from a halved lemon that we quickly caramelized in the skillet for more complex flavor.

• 1lemon
• ⅓cup extra-virgin olive oil
• 8garlic cloves, minced
• ¼tsp red pepper flakes
• 1TBS chopped fresh rosemary
• 2oz pancetta, cut into ½-inch pieces
• 1(2½-lb) boneless center-cut pork loin roast, trimmed
• Kosher salt

Finely grate 1 tsp zest from lemon. Cut lemon in half and reserve. Combine lemon zest, oil, garlic, and pepper flakes in 10-inch nonstick skillet. Cook over medium-low heat, stirring frequently, until garlic is sizzling, about 3 minutes. Add rosemary and cook, 30 seconds. Strain mixture through fine-mesh strainer set over bowl, pushing on garlic-rosemary mixture to extract oil. Set oil aside and let garlic-rosemary mixture cool. Using paper towels, wipe out skillet.

Process pancetta in food processor until smooth paste forms, 20 to 30 seconds, scraping down sides of bowl as needed. Add garlic-rosemary mixture and continue to process until mixture is homogeneous, 20 to 30 seconds longer, scraping down sides of bowl as needed.

Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 TBS kosher salt over both sides of roast (½ TBS per side) and rub into meat to adhere. Spread inside of roast evenly with pancetta-garlic paste, leaving about ¼-inch border on all sides. Starting from short side, roll roast (keeping fat on outside) and tie with twine at 1-inch intervals. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Set roast fat side up on prepared rack and refrigerate for 1 hour.

Adjust oven rack to middle position and heat oven to 275 degrees. Transfer roast to oven and cook until meat registers 135 degrees, 1½ to 2 hours. Remove roast from oven, tent with aluminum foil, and let rest for 20 minutes.

Heat 1 tsp reserved oil in now-empty skillet over high heat until just smoking. Add reserved lemon halves, cut side down, and cook until softened and cut surfaces are browned, 3 to 4 minutes. Transfer lemon halves to small plate.

Pat roast dry with paper towels. Heat 2 TBS reserved oil in now-empty skillet over high heat until just smoking. Brown roast on fat side and sides (do not brown bottom of roast), 4 to 6 minutes. Transfer roast to carving board and remove twine.

Once lemon halves are cool enough to handle, squeeze into fine-mesh strainer set over bowl. Press on solids to extract all pulp, discard solids. Whisk 2 TBS strained lemon juice into bowl with remaining reserved oil. Slice roast into ¼-inch-thick slices and serve, passing vinaigrette separately.

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