How to Make the Ultimate Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
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- Опубліковано 9 чер 2024
- Bridget shows Julia how to make Arista, a Tuscan-Style Roast Pork with Garlic and Rosemary.
Get the recipe for Tuscan-Style Roast Pork: cooks.io/2JqurLD
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I made this for Christmas dinner. It was fantastic. , Everyone loved it. People you must give this a try.
This looks so elegant. Perfect for Sunday dinner, or any holiday table. I am excited to try this!
I made this last night and was absolutely amazing! Thank you so much
Looks delicious. Can’t wait to try it
This is perhaps one of the chicest and most delicious recipes I tried thank you for all the tips 🙏🏻🤗😘👌🏻👌🏻👌🏻👌🏻👌🏻
Keep up the good work ladies, love the content and your style of presenting. Bravo!
I tried this yesterday, this will be my way to eat pork tenderloin from now on, the garlic and fresh rosemary together made the meat's flavor so well, thank you for another great recipe.
Followed directions to the "t" and it was absolutely scrumptious. I've never done this 'jelly roll' out of fear, but now I'm confident. America's Test Kitchen you ROCK!
Made this tonight for friends. Absolutely will make it again. Thanks!
I made this for Easter today. Absolutely fabulous. Everyone ate this covered with the cinnamon apples I made. It was a travesty of justice! Had I known, I wouldn't have made them. The garlic, the lemon, the spice...so, so good. I had made 2, and the rosemary got lost, but that olive oil with infused garlic and lemon. Added to the caramelized lemon for the vinegrette...so, so yummy. It's not as complicated as it looks if you're a bit of a newbie..just go step by step and then you'll be done. And have fun!
I'm doing this for Thanksgiving this year, since Turkey has doubled in price. I've always hated the last minute mess of a turkey dinner and this will be so great because I can do it ahead and NO turkey carcass to deal with afterwards. Hooray!!! Your recipes are always the best.
You guys are teriffic. I have messed up so many beautiful pieces of meat. I appreciate your tutorials. I am 78 and live alone, so not many chances to cook for others. But I am going to work on this! ⚘⚘⚘
Made it today. Delicious!
Hello Bridget and Julia. .as always delicious easy and super entertaining watching you 2 chefs 👍
Hi, ladies today I tried your roast pork loin, it was so good. Thank you for the clear instructions . Blessed Easter :)
I made this recipe many years ago. I loved it and plan on doing it again for dinner tonight.
I made this absolutely delicious 😊
Making it for the third time today. Great recipe.
This recipe is a great format for pretty much any kind of stuffing anyone can imagine!
made this last night and it was delish! Didn't have fresh lemon so I used a grapefruit. Very good that way. A little drizzle of the sauce goes a long way and I've never had a more juicy loin ever. Really a restaurant quality dish. Thank you!
Recipe
Absolutely fantastic please more great food😁
Thank you, after following your recipe this was the best pork dish I have ever made. The whole family loved it and we are making it for friends very soon! :)
This is going to be coming to a plate near me very soon! YUM!
I'm on at,i need to try this one.Looks really gooood!! Thank you
WOW! The Pork Loin looks fabulous!
Omg!! I am making this now!!
Great!!Thanks💕💕
Great job
I made this today and my gawd! It tastes heavenly.
Thank you. I was wondering if anyone tried it. I’ll make it today!
Awesome!
Im excited to make this recipe!😃😋
Thank you for your beautiful delicious recipe yum 😋👍🌹
Wow. Every so often a UA-cam recipe stands out for its original tips and techniques - this is one. Confiting the garlic and saving the oil, processing the pancetta into a paste and caramelising the lemon are brilliant ideas, thank you.
What would be your thoughts on smoking the prepared loin low 'n slow?
Can’t wait to make..from USA
Making this for Christmas Day Dinner! If any of my guests do not like this they have rocks in their heads!
Same here!! Thankfully, my gang loves pork of any type!
Wow. I will be trying it on this coming weekend.
I made this for Pascua yesterday and it was a hit. I had the butcher at the Market Basket in Warner cut the roast for me and he actually made 4 cuts so even more surface area. So good, I will try this again and will substitute Prosciuotto for the Pancetta. I love Pancetta but wasn't impressed with the paste that I made. My house still smells amazing! Molte Grazia ladies, so good.
I made this for Christmas Day dinner. It was a big hit. Will definitely make this again. One adjustment: I salted & stuffed the roast the night before & put it uncovered into the fridge to let the salt permeate the meat. I used less than 1 Tbs of kosher salt.
Love you guys..er gals, when I am not sure about how to prepare you are my go to. I am trying this tomorrow and I know it will impress, thank you . Will comment again in a couple of days and let you hear what my guest's thought.
Wow. I’m so hungry now
yum, gotta love a roasted garlic and pork fruit roll-up
Excelente ! Delicioso! Exquisito! Yymmm I’m sorry Ladys I got carry away, is just that it looks soooo gooood😋 I’ll fix this delicious dish for my daughter , my Son In-Law and my grand child yumm I know they live it. Thank you and God Bless.
Yum Yum
Thank you 🙏🏻 I
That pork roast is looking so delicious and you all must have enjoyed having it and hope someone made some mashed potatoes to go with it.
I like that six minute browning of the fat cap. It makes all the difference IMO.
So, what do you guys think about adding shredded parmesean to the paste? Good idea?
yes definitely, it would go well with the garlic and rosemary
Using that cut of pork goes back to old ways of not wasting anything. My grandmother use to say, you use the whole pig! Everything but the squeal!
👍Instant classic! 😋😎
Everytime I watch these videos, I come REALLY close to subscribing on their website. I wish I didn't get laid off. I would love to be ATK certified with online courses.
I moved to Tucson to help take care of my 90 Mother. This will be her 1st time visiting my townhouse. I will surprize her with your Tucsan-style pork roast receipe.
Thank you.
Needs more stuffing. I make it all the time. Lather the butterflied pork with dijon, salt & pepper. Cook bacon and crumble. Sautée diced carrots, onions, celery & 4 apples in 3 tbsps on butter, until soft. Add 2 cups of chicken stock and two packages of stove top stuffing. Let cool and then stuff. This is the amount of stuffing you need. Butcher twine it. Leave at room temp for 1/2 hour in roasting pan. Cook at 450°for 20 minutes. Then about 1 1/2 hours at 325°. Rest 20 minutes. Voila.
You folded it back into three-fold:)
I wish I'd made this for Easter.
"Its a pork pinwheel of pleasure!!!!"
Yo I legit watch this all the time cracking up
Would the the pork be even more tender if I brined the pork similar to the recipe for herb-crusted pork roast?
10:32 "It's a pork pinwheel of pleasure"
i used the exact same paste with pancetta but instead of a pork loin i used a lamb neck and then wrapped the whole beauty in iberico ham and it was amazing, would love to try the pork loin but for some reason i dont really like the whole chunk of pork flavour
calling that 3/8 - 1/2", but man this looks good.
How to Rosstticar pork loin your looks Delicious thanks for recipe can you me a recipe on what i ask on the pork loin
Looks great and easy to follow. My only thing is that both the hosts are great, but I'd prefer just one or the other. I don't need a back and forth type thing, it feels a little "extra" to me.
@americastestkitchen Does this same method work on chicken?
Can I use bacon in place of pancetta?
Forgot to add something…I used a Cuisinart broiler/air fryer and it cooked in half the time and seared in juices as well as browned the loin.
How about cooking a center cut pork roast?
Ive made pork loin roullades for years. My hands down favorite filling is italian sausage, cottage cheese, and spinach. Hot or mild sausage, its your party. Cottage cheese over ricotta, it just has more flavor. And frozen spinach over fresh so you're not fighting unwilted leaves. You can blanch fresh but Im lazy.
Have made similar version, but cottage cheese is a twist! Great idea! 😋😎👍
That screen name! LOL 🤣 🤣
0:38 and 3:34 me watching the grand finale on July 4th
this woman is brutal and i love how she handels that pork
Hello
I love pork, bacon, lemon zest, Cajun seasoning, southern style Collard greens plus lightly cooked garlic slices. A smear of mustard will also add flavor. Salt & pepper inside and out adding Worcestershire to the outside. Wrap for a day after stuffing, rolling & tie the rolade. Roast low/slow to 140, then sear. Carry over cooking will get to just over 145.
Ladies…the most important thing they talk about is salting the meat and letting it absorb. Haven’t given it a thought until they mentioned it because nothing will season the meat unless we do this. I am not a new cook, but never made something like this (I had a different stuffing - mushrooms) and it was really a piece of cake! The knife, though, has to be really sharp or it will drag the meat instead of cut it.
Yum. The only comment I can think of right now. I’m dashing off to the butcher to get what? A pork roast. Bye.
I would love to see. more gluten-free recipes?
3:36 paste with taste
💞🌻
The salt sounds high considering the amount of rosemary. For some reason when I use fresh rosemary I realized I need to cut back on the salt.
A coupla' sturdy gals for sure.
You gotta get that allisan going, it's like a 2 part epoxy
Sam Glennie I’m sure Brad’s spidey sense started tingling when that was mentioned lol
No black pepper?
The roast taken out of the oven is much different than the one Bridgette made....
are they lovers ? like the last couples confirms it
Vegetarian food please
Pour some dressing on your lawn and go for it.
So here's the question. What's the difference between pork roast and Porchetta? Honestly I don't see a difference. They are both great. And it's not the cut of meat because true Street vendor Porchetta made in Rome uses whole hog and it all gets eaten. Again I love it all. Everyone have a great day 🌤.
Porchetta is made with pork shoulder (butt) or a cut that has much more intramuscular fat.
Oh hey this is the same exact dish that Basics with Babish did 6 months ago!
If he did it six months ago, Babish must have copied it from them because this episode first aired about two years ago.
@@juansierra5704
He did copy them. He did it exactly the same way. I mean exactly!
Babish says in his video that he is using the America's Test Kitchen method.
no wonder my pork tenderloin was always dry. u gotta stuff it!
Mmmmm bacon.
Imagine not being able to tie it up with a single length of string.. Literally one of the first things I learned when I studied.
That food looks orgasmic😍
I would use cast iron for high temp searing. Heating PTFE to temps hot enough to smoke oil will cause it to offgas toxic fumes.
There's no evidence whatsoever that this sort of cooking will produce anything like toxic fumes. None.
Did she really throw the garlic in cold oil... hahaha
She was supposed to as you want the garlic to infuse its flavour into the oil, if you put it in when the oil is already hot then the garlic cooks too quickly and if it becomes brown it becomes bitter, not what you want from garlic infused oil.
WTF ....you have to sign in for the receipt ....shame on you
Bridget madam you are so beautiful😁😁😁😁😁😁😁😁😁😁
Umm… there’s no vinegar in the vinaigrette
The finished roast is NOT the first one you folded back into three layers.
So? Your point?
@@adamandrews4107 I know it’s a rare thing, but have you ever heard of integrity?
Butcher's knot at one end of the string, half-hitches down it and another butcher's knot.
People have done this for centuries.
Bitter lives everywhere, Bridget. 😜
WILMA FLINSTONE AND BETTY RUBBLE.
looks like your short haired girl friend played softball. ...looks like she spent a lot of time at the plate
For years, decades, it has been prebrown and hot pans, ladies you are going back to cold pans and no searing 🤔
Not a myth per say, just not ideas to be disregarded.
@@discipleofshaun5252 and Jeff, I think it still very much has its place in cuisine.
Reverse searing!