This is very similar to porketta. This makes for a lovely Sunday Roast. I make mine in the rotisserie oven, but it can be cooked in the oven also.
1 (2 1/2 to 3 pound) pork roast
3 garlic cloves, peeled and slivered
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon dried rosemary, ground
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
Combine the herbs and crush in a mortar and pestle, just enough to release the aroma and flavours.
Use a sharp, narrow-bladed knife and make shot openings into the meat at regular intervals.
Insert the garlic slivers into the openings.
Rub herbs all over roast.
Sprinkle the roast with salt and pepper.
Cook in rotisserie or oven at 375 degrees Fahrenheit, until cooked through., (Meat thermometer will read 160 degrees when inserted in thickest part of the roast).
|Mmmmm, look at those chunks of garlic|