Porchetta con Spezie Medievali

(Garlic Studded Pork Loin with Medieval Spices adapted from The Italian Grill cookbook by Micol Negrin)

6 garlic cloves, peeled

1 ½ t coarsely ground sea salt

¾ t coarsely ground red and black peppercorns

1/8 t ground cloves

1/8 t ground coriander

1/8 t freshly ground nutmeg

2 fresh rosemary sprigs (leaves only) + a bundle of fresh rosemary sprigs for basting

3 pound boneless pork loin (with a layer of fat on top)

¼ cup extra virgin olive oil

1 cup red wine typical of Tuscany

Using a mini food processor or a mortar and pestle crush garlic with ½ t salt, ¼ t peppercorns, nutmeg, cloves, coriander and rosemary leaves until a paste forms.  Using a sharp paring knife, strategically make a series of tiny slits into the top portion of the pork loin (6-8 in total). Using your fingers, press a small amount of the spice mixture into the slits. Rub the outside of the loin with olive oil, season with salt and pepper and the remaining spice mixture.

Heat the grill to a medium flame. Grill pork loin until that outside is browned and cooked all the way through to an internal meat temperature of 175 degrees.  While grilling baste the meat with the bundle of fresh rosemary dipped in the red wine, anointing the pork every 10-15 minutes. Remove the pork to a cutting board and cover with aluminum foil to rest for 10 minutes. Slice on the diagonal.

Serves 4-6