Follow these steps for perfect results
boneless fresh leg of pork roast
netted or tied
olive oil
shallots
peeled and thinly sliced
garlic
crushed
sage leaves
fresh
pancetta
diced
salt
pepper
Heat olive oil in a small skillet over medium heat.
Add shallots and garlic to the skillet.
Saute slowly, stirring occasionally, for 4-5 minutes. Set aside.
Place fresh sage leaves, diced pancetta, salt, and pepper in a food processor.
Blend to a paste.
Add the sauteed shallots and garlic to the food processor.
Blend again to combine everything into a paste.
Preheat oven to 350 degrees F (175 degrees C).
Place pork roast in a shallow roasting pan.
Using a small paring knife, stab 1-inch gashes all over the surface of the pork roast.
Using your fingers and the paring knife, stuff each slit with some of the sage and shallot paste.
Rub any remaining paste over the entire surface of the pork roast.
Roast for 2 to 2 1/2 hours (18 minutes per pound), until the internal temperature on a thermometer reads 145 degrees F (63 degrees C).
Remove roast from oven and let rest for about 10 minutes before carving.
Expert advice for the best results
Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
Let the pork rest before carving to allow the juices to redistribute.
Everything you need to know before you start
20 minutes
The sage and shallot paste can be made ahead of time.
Slice the pork and arrange it on a platter, garnished with fresh sage sprigs and roasted vegetables.
Serve with roasted potatoes and seasonal vegetables.
A classic Tuscan wine that pairs well with pork.
A refreshing beer that complements the rich flavors of the pork.
Discover the story behind this recipe
Pork is a common meat in Tuscan cuisine, often prepared with herbs and simple ingredients.
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