roast pork loin and basil frittata
arista alla frittata
TOTAL TIME: 2 hours plus chilling
MAKES: 6 to 8 servings
- 1 pound ripe tomatoes
- 2 cups tightly packed fresh basil leaves, plus extra for garnish
- 9 tablespoons extra-virgin olive oil
- 2 tablespoons pine nuts
- 1 garlic clove, finely chopped
- 4 large eggs
- 2tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 (3- to 3½-pound) boneless center-cut pork loin roast (3 to 4 inches in diameter), butterflied
- Freshly ground black pepper
- 1 cup dry white wine
- ½ cup lower-sodium chicken broth
Put oven rack in middle position and heat oven to 400°. Slice tomatoes in half; remove and reserve seeds. Thinly slice tomato halves; set aside. In a blender or food processor, make a pesto: Puree 1½ cups basil leaves, 6 tablespoons oil, pine nuts, garlic and a good pinch of salt until smooth.
In a bowl, beat together eggs, 1½ tablespoons pesto, cheese and pinch salt.
Heat 1 tablespoon oil in a large oven-safe skillet over medium heat. Pour in egg mixture and tilt pan to cover evenly with egg. Reduce heat to medium-low and, using a rubber spatula, pull edges of the egg toward the center, letting loose egg flow to edges of pan to create a thin, even layer. When egg is evenly distributed, place pan in oven and bake until frittata is just set, about 3 minutes. Remove from oven, slide onto a plate and let cool.
Meanwhile, finely chop remaining ½ cup basil leaves. Lay pork loin flat on a clean work surface. Season with salt and sprinkle with basil. Lay cooled frittata on top. Roll loin and secure with kitchen twine.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown loin on all sides, then transfer to a roasting pan or large Dutch oven. Rub loin with reserved tomato seeds, season with salt and pepper, and drizzle with remaining tablespoon oil. Add wine and broth to pan, cover tightly with heavy-duty foil and braise until thermometer inserted diagonally 2 inches into meat (avoid frittata) registers 150°, about 45 minutes.
Transfer pork to a cutting board; cut off and discard string. Cover meat loosely with foil (temperature of meat will rise as it stands); let rest for 15 minutes, then wrap and chill until cold, about 2 hours.
Thinly slice pork and arrange on a serving platter; let come to room temperature. Garnish with basil leaves. Toss reserved tomatoes with remaining pesto and serve with pork.
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