Rosemary-Grilled Pork Loin


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By Steven Raichlen

Published 1998

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For sixteen years Aiello Rosario and his wife, Luccia D’Ambrosio, of Florence, Italy, have turned their spotless white truck into a rotisserie. Their specialty is a whole pig that has been artfully boned, stuffed with a pungent paste of garlic and rosemary, and roasted over smoldering oak. I met the couple at the weekly market in the medieval town of San Gimignano near Siena. There, lines quickly formed for their herb-scented, meltingly tender pork sandwiches.

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