Recipes

Method: Preheat your oven to 425 F. Drizzle the pork with olive oil, then rub the olivada, salt, and pepper all over the roast and place on a baking rack with a drip pan beneath. After 10 minutes, reduce the heat to 300 F and cook for an additional 40 minutes, or until the roast has an internal temperature of 145 degrees at the thickest point. Let rest for about 10 minutes before slicing so that the carryover cooking will bring the internal temperature to 155 degrees and al of the juices will have re-distributed. This roast is fantastic with the roasted garlic & rosemary mashed potatoes, the pignioli risotto , or the polenta & gorgonzola cakes.