Appears in Cook's Illustrated September/October 2002
Perfumed with rosemary and garlic, this simple roast can turn out dry, tough, or bitter. We made more than 40 roasts to perfect this classic Italian recipe.
For the best Tuscan-style roast pork loin recipe, succulent and with a crisp crust, we chose a bone-in, center-cut pork rib roast. Its protective cap of fat and muscle made it the tastiest of all the cuts we sampled, and its rack of bones h...