SERVES 12 TO 16
2 cloves garlic, minced
2 tablespoons fresh rosemary leaves
1 1/2 teaspoons fine sea salt
1/4 teaspoon coarsely ground black pepper
5-pound boneless pork loin roast
2 cups Barolo wine
1/2 cup tomato pastE
Mince the garlic and rosemary together. Place the mixture in a small bowl and add salt and pepper. Rub the mixture all over the pork roast.
Place a Dutch oven type pan (See NOTE below.) just large enough to hold the meat, over medium-high heat. When the pan is hot, add the roast and let it brown in its own fat. Lower the heat to simmer, pour in 1 cup of the wine, cover and cook until most of the wine has evaporated. Turn the meat once or twice halfway through the cooking process.
Combine the tomato paste with the remaining wine and add it to the pot. Cover and simmer about 1 1/2 hours, until the meat thermometer registers 155-160, and meat is tender.
Transfer the meat to a cutting board; allow it to rest, covered loosely by aluminum foil, for 10 minutes before slicing. Cut the roast into 1/4-inch slices. Return the slices to the pot and reheat; serve with some of the pan juices.
Note: This roast may also be made in a slow cooker. After browning the roast, set the cooker on LOW, put in the roast and leave it cooking for 8 hours. Add the rest of the wine and the tomato paste after 1 1/2 hours have elapsed.
PLEASE NOTE: We used an All Clad slow cooker with a cast iron insert, specifically designed to allow for browning/searing of the meat before the slow cooking starts. Do not use this method with crockery inserts; they will crack if subjected to direct heat on the cook top.
This recipe is featured on show 2004 – A Winter Meal.
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