Roast Pork Saddle with Cardoons
- 1 pork loin
- 2 cloves of garlic
- extra virgin olive oil
- salt and pepper
Remove the bone from the rack of pork to obtain a whole sirloin.
Make a mixture with finely chopped garlic and rosemary, salt and pepper, then place half of the mixture between meat and bone.
Tie together meat and bone, reassembling the loin. With the remaining mixture, flavor the meat and put it into an oven-dish. Pour half a glass of oil over the meat and roast in a moderate oven (350° F) for about an hour and a half.
Once the meat is well-done, remove the string and slice: serve drizzling the cooking juices over.
The best side dish is potatoes cut into chunks and roasted in the same oven-dish. As an alternative, in the cooking juices you can stir-fry baby turnips or some kale, previously boiled and roughly chopped.
Artusi’s recipe calls also for a couple of cloves and recommends cooking on the spit.