Two roasting methods are used to get the most out of this pork loin in terms of texture, tenderness, and taste. The first phase—in which the meat, coated with a rosemary and juniper berry mixture, roasts in an open pan in the oven—produces a good, crusty surface permeated by the mingled seasonings. The second phase takes place over the burner with tomatoes and butter added: The roast completes its cooking in a moist environment that keeps it as juicy as pork can be and surrounds it with the purest of tomato sauces.
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