Ingredients:

For the Pork:

For the Potatoes:

  • 1 ½ pounds petite creamer potatoes, halved

  • 2 Tbsp. coarse salt

  • 2 bay leaves

  • 1 Tbsp. extra virgin olive oil

  • ½ tsp. salt

  • ½ tsp. freshly ground pepper

  • 2 Tbsp. unsalted butter

  • 2 tsp. Super Tuscan Spice Blend

*Click on the spice(s) for more suggested uses

Directions:

For the Pork:

  • Unwrap the pork, rub with olive oil and season liberally with Siena to coat.

    Note: This step can be done in advance in order to enact the dry brining process. Dry brining, or pre-salting, allows the seasoning to more effectively permeate and tenderize the meat. This process yields a well seasoned, moist and full flavored roast. Return the pork to the refrigerator for at least six hours or, better yet, overnight. If you are hard pressed for time you can always skip this step and season just before roasting.  

  • Remove the roast from the refrigerator an hour before cooking (this tempering step promotes even cooking). While the pork tempers, preheat the oven to 425˚F and position oven racks to accommodate. 

  • Roast the pork on a well oiled sheet pan for 20 minutes. Using an instant read thermometer check the internal temperature at the thickest part of the roast. For a rosy pink center you’re looking to achieve an internal temperature of 128˚F; for a more medium well roast you’ll want to take it to 140 - 145˚F.

  • Rotate your pan and return to the oven to finish. When you’ve reached your target temperature, allow the pork to rest on the warm stove top for at least 10 minutes or, better yet, 15 minutes before slicing.

    Note: The resting process allows you to seal most of the delicious juices in the meat.

  • To eat like a native, the only sauce needed to accompany the pork roast is a drizzle of your best extra virgin olive oil.

For the Potatoes:

  • Bring a generous amount of water to a boil in a large heavy bottomed pan. Add the coarse salt and bay leaves and reduce heat. Add the potatoes, return to a boil.

  • Reduce the heat to simmer and cook for 7 minutes or until the potatoes are fork tender. Drain the potatoes. 

  • Add the olive oil to a large sauté pan over high heat. Add the potatoes, season with the salt and pepper. Add the butter, toss to coat the potatoes.

  • Place the pan in the oven and roast until well browned, about 10 - 12 minutes.

  • When potatoes are sufficiently roasted, remove from the oven and toss with Super Tuscan. Serve with a finishing drizzle of your best olive oil.