POT ROASTED HERB-SCENTED PORK LOIN
Steps:
- In a food processor or blender, combine 1/2 cup rosemary leaves, 3 Tbs olive oil, 5 cloves garlic, 8 sage leaves, and 1 tsp salt. Process or blend until you have a fairly smooth paste. Lay the pork loin on a work surface, fat side down. Cut along the top sideof the "tail" and into the eye of the roast. Continue cutting in a sawing motion, "unrolling" the loin into a rectangle of fairly even thickness. Spread the herb paste evenly over the surface of the pork. Starting with the side of of the pork opposite the tail, roll the roast into a compact roll with a spiral of the herb filling running through it. Tie the roast securely at 1 inch intervals with kitchen twine. Season the outside of the roast generously with salt and pepper. Set the loin in a 5-quart Dutch oven or over a heavy flameproof casserole into which it fits snugly. Add the rosemary sprigs, remaining 5 cloves of garlic, remaining sage leaves, and bay leaf. Pour in just enough water to cover the meat. Season the water lightly with salt and pepper. Bring to a boil over high heat, lower the heat so the water simmers, and cook, occasionally turning the pork in the liquid, until most of the water has evaporated and the meat begins to stick to the pan, about 2 hours. (Skim off the foam that rises to the surface as the pork simmers). Pour or spoon off the fat remaining in the pan; pour in the remaining 3 Tbs olive oil. Adjust the heat to low. Cook, turning often, until the pork has a caramelized, golden-brown crust, 15 to 30 minutes. Remove the pork from the pan and let rest for 20 minutes.
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