Active Time

　　20 min

　　Total Time

　　3 hr

　　Willinger uses a mechanical meat spit (called a girarrosto or spiedo) in her fireplace to make this dish. We found the meat just as delicious cooked in the oven.

　　

Ingredients

Makes 6 servings

　　6 garlic cloves

　　1/4 cup fresh rosemary

　　2 teaspoons fine sea salt

　　1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher

　　

Step 1

Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.

　　

Step 2

Preheat oven to 350°F.

　　

Step 3

Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.

　　

Step 4

Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.

　　Cooks' note:

　　·Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.