From “The Art of Simple Food,” by Alice Waters (Potter). Serves 4.
Ingredients
1 bone-in pork loin (4 ribs) or 1 boned pork loin (2 1/2pounds)
Salt
Fresh-ground black pepper
Directions
Season the pork, the day before if possible, with salt and pepper.
If your roast has bones, use a sharp knife to partly separate the meat with the ribs, stopping about 1 inch before the end of the bones. Season the roast liberally all over. Take the roast out of the refrigerator 1 hour before cooking. Tie it snugly in a few places with cotton string to promote even roasting.
Preheat the oven to 375 degrees. Place the roast in a roasting pan, fat side up, and cook until the internal temperature registers 130 degrees, about 1 hour and 15 minutes; start checking the temperature after 45 minutes. When the roast is done, let it rest for 20 minutes before carving. Pour off some of the fat from the roasting pan, then deglaze the pan with some wine or water, scraping all the brown bits on the bottom of the pan. Add the juices released from the roast while resting and reheat. When ready to serve, cut the strings from the roast, slice and serve with the roasting juices.
