1.5 kilo pork roast with bones
attached, at room temp
salt to taste
4 garlic cloves
small bunch fresh mint, minced
1 lemon juiced
½ cup white wine
Optional: dried herbs from Case Vecchie — a blend of dried rosemary, sage, bay leaf, mint, catnip, geranium, orange peel, chile and garlic powder.
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 – 1 hour. Ten minutes before the roast is done, drizzle with the lemon juice or white wine and miz 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.
Recipe courtesy of Anna Tasca Lanza Cooking School