One of the great things about taking a road trip vacation, is that I get to read all of my cooking magazines that have been piling up on my coffee table. I did exactly that over the Christmas break and I thoroughly enjoyed looking through all of my cooking magazines that I hadn't had time to read. I was able to spend time actually planning menus instead of running by the grocery store to pick up dinner on my home from Christmas shopping. Consequently, our dinners for the rest of this month are coming directly out of the pages of my magazines.
One of the recipes that caught my eye was a Tuscan Style Pork Roast in my Cook's Illustrated magazine. This was a great way to launch myself back into the routine of cooking healthy dinners.
1/3 cup olive oil
8 cloves garlic
1/4 teaspoon red pepper flakes
1 Tablespoon fresh chopped rosemary
2 ounces pancetta
2 1/2 pound boneless center cut pork loin roast
Starting with short side, roll up roast.
Tie with twine. Refrigerate for 1 hour.
This elegant pork is perfect for a busy weeknight and a perfect meal to impress your guests.