Bone-in Boneless Pork Loin Roast for Two with Braised Tuscan Kale

Name: Bone-in Boneless Pork Loin Roast for Two with Braised Tuscan Kale
Total time: 55 min
Yield: 4 servings
Ingredients: 1 head garlic; 2 stems rosemary; center cut pork loin roast; kosher salt as needed; black pepper as needed; 8 cups kale chopped; 1/2 head garlic smashed; 1/4 cup canola oil; 1/4 cup chicken stock; 1/4 cup veal stock; pork rind Cured, from pancetta as needed

PORK FOODSERVICE

11Ingredients

55Minutes

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Ingredients

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SERVINGS:

1 head garlic

2 stems rosemary

center cut pork loin roast

kosher salt (as needed)

black pepper (as needed)

8 cups kale (chopped)

1/2 head garlic (smashed)

1/4 cup canola oil

1/4 cup chicken stock

1/4 cup veal stock

pork rind (Cured, from pancetta as needed)

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Directions

1. Crush garlic and rosemary together in mortal and pestle
2. Remove bone from pork, rub with garlic and rosemary paste, season with salt and pepper
3. Roll the pork loin and truss with twine, then tie roast to the underside of the bone

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Bone-in Boneless Pork Loin Roast for Two with Braised Tuscan Kale

Ingredients

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