today on America's Test Kitchen Richard and Julia make authentic Tuscan style roast pork Adam shows Julia his favorite wine accessories and Becky shows Bridget the secrets to the best borough salad and asparagus sugar snap peas and tomatoes it's all coming up on America's Test Kitchen today we're gonna introduce you to a brand new roast pork dish called Arista which is derived from the Greek word aristos meaning the best and in this case best means a flavorful pork roast with a deeply brown crust and plenty of rosemary garlic flavor in every single bite the most interesting thing about our recipe is that it starts with the lowly boneless center-cut pork loin but today we're going to show you how to transform this inexpensive everyday cut of meat into a masterpiece with lots of flavor and it all starts with garlic and here's what we're using 8 cloves of garlic whoa it's quite a bit we want it inside the meat on the outside of the meat and we don't want it to have that raw harsh garlic flavor so we're going to cook this we're gonna cook it in a little bit of oil and we'll get two different components for our dish to use later on now in a skillet here 10-inch skillet I have 1/3 cup of extra virgin olive oil go ahead and place this right in the ocelots cold that's right hands cold olive oil is cold I'm a little cold we're gonna start it in a cold pan cook all this together so that the garlic can spend the maximum amount of time in that oil without fining now I also have a quarter teaspoon of red pepper flakes a little kick and it wouldn't be a great dish without lemon right garlic lemon little rosemary later on great flavors now we want to use a little bit of this zest in this oil and garlic mixture and rasp is the best tool for the job so I just need about a teaspoon of grated lemon zest always good idea to only get the outside of the lemon or lime anything your zesting you don't want to get to the white part that's where all the bitterness lives and that is about a teaspoon there so now I'm going to heat this on medium-low give it a stir here and we'll cook this until the garlic starts to sizzle and that's only going to take about three minutes but I do want to keep an eye on it I don't want it to burn alright so cooking the garlic here before putting it with the pork roast is important because garlic when it's first cut has a very harsh tasting compound called allicin but that Alison breaks down into much milder tasting compounds after it's been heated to a hundred and forty degrees which we're doing here on the skillet not later in the oven that smells it's so good that's right that little bit of lemon zest has those oils in there really blooms in that olive oil alright so now we're gonna finish this up it's a tablespoon of freshly minced rosemary do not use the dried stuff here and about thirty seconds in the pan that's all that's going to take oh that smells good exactly it goes quickly so we're done with this stove at this point now I'm going to pour this through a fine mesh strainer over a bowl get all that out as much as I can take a rubber spatula here I want to press out as much of that oil as I possibly can because we're going to use that oil later on now we're just going to leave this here to cool off for a couple of minutes the meantime let's move over to the food processor the pork loin doesn't really have that deep savory flavor but what does is pancetta oh nice exactly so adding a little pork to the pork we're adding pork to the pork so this is 2 ounces of pancetta cut it up into small pieces here so I'll process this for about 30 seconds I may need to scrape down the sides a couple of times but what I'm looking for is that can shred it to form a nice smooth paste it's like pancetta pate mm-hmm we'll go ahead and place this lemon garlic mixture right in there Oh oh yeah that's gonna be a pace with some serious flavor you got it and now about another 30 seconds until it's all nice and smooth that looks pretty good you can see it's a great smooth texture there so we need to figure out a way to get it inside of this two-and-a-half pound center-cut pork loin and it doesn't have a lot of flavor because it is a pork loin cut from the leanest area of the loin so not only do we need to get that flavor in but we want to make sure that this cut stays nice and juicy I'm gonna start off with my chef's knife now what I'm going to do is I'm going to start cutting this pork about an inch up from the board and opening this up as I go now that I've made that first couple cuts I'm gonna move over to my boning knife and I'm just making a series of cuts again opening this up and what I'm doing is I open it up so I'm trying to check to make sure that I'm getting it even and I want to stop before I reach the other end this side of the pork roast all right let's see again I am NOT cutting all the way through so you can see this side is much thicker than this one so now I'm going to start cutting again same thing just basically creating a nice even surface and again I want to stop before I reach all the way through so by doing this you're essentially tripling the surface area of the pork exactly that means more seasoning and where that pancetta paste mm-hmm this is still a little bit lumpy but it's an easy fix it's a little piece of plastic wrap on top grab a meat pounder and give it a few pounds so that looks pretty even yeah not too bad now before we put on that flavor paste I'm going to load this up with quite a bit of salt it's a tablespoon of kosher salt we're gonna apply this to both sides this is one of the great reasons for opening up pork loin and seasoning it right on the inside I should also mention here we wanted to buy a pork loin with the cap still attached this is the fat cap mm-hmm we want as much of that fat to flavor the pork as we can get so now I'll go ahead and start applying our flavorful paste here using an offset spatula you could use a rubber spatula for this and I want to apply it in an even layer again it's really concentrated with those great flavors and I'll avoid about the quarter inch edge around here all right that looks pretty good we're gonna roll it back up jelly roll style oh so you're not gonna just fold it back the way you unfolded it you're gonna roll it into a nice round LA exactly hmm so now we need to tie this up to keep it in this nice cylindrical shape and much like Bridget's doing here when you tie a roast I like to put the twine under the roast before tying it that way you can make sure the pieces of twine are evenly spaced throughout the length of the meat all right so we'll go ahead and tie this up I'll do a double loop here just makes it a little bit easier for that string to stay as is and then a double knot I do that when I'm wrapping presents too you know it took me about 18 Christmases to figure that one out no I'll go ahead and start snipping these will leave a little bit of a string on there because if you cut it too short it can start to unwrap done that so that is it on prep for the roast I'm gonna move it over here I've got a rack set over a rimmed baking sheet and we've gone ahead and sprayed both of these with a little bit of cooking spray this is going to go into the refrigerator for about an hour we want that salt to work into the meat and help that pork to retain its juices as it cooks all right the roast is out of the fridge and ready for the oven and we're not going to start it on the stovetop and Brown it yeah I was gonna say what's going on here what we want to do is retain as much of the natural juices that are in that pork we don't want it to be forced out with super high heat especially at the beginning so we're going to put it in a low oven 275 degrees for about one and a half to two hours to an internal temperature of 135 degrees all right Joey I want to give you a peek at what's coming you know I wondered what was under there beautiful pork loins so I took it out tinted it with foil it's been resting for about 20 minutes all right let's move over here I've got all this fragrance core I know it like lemon and garlic is this that oil that you drained off at the beginning exactly so this is a teaspoon of that flavorful garlic oil heating it over high heat until we just start to see a little bit of smoke so you remember the lemon that I stood earlier I went ahead and cut it in half there to place the lemons cut side down right in that skillet it's only going to take a few minutes maybe three four minutes but what that is doing is caramelizing some of that lemon it's going to really tone down the harshness of the lemon later on will squeeze out deeply flavored lemon juice all right take a look at these lemons oh that's gorgeous I'll take these out of the pan I'm on a plate just so they can cool down for a moment and now we're gonna start browning that roast so I'll take two tablespoons of the garlic oil we're gonna let this go until it starts smoking so back to the roast even though we dried this off in the oven as it's been sitting here a little bit of the moisture has ached back to the surface and we can't have that so just a quick pat-down alright and we want to get this really good and smoking I see some smoke here spring put it right into the pan so this is only going to take about four to six minutes now I'm going to brown it on that fat cap side and then on the two other sides but not on this bottom point because we don't want this pork roast to stay in the pan too long remember I came up to 135 right out of the oven so it's pretty much done we just are getting color at this point all right Julia brown on all sides but the bottom that's gorgeous so this is going to come out of the pan well just give it a quick snip get rid of that twine I always like to go in a seam and so you don't need to rest it at this point because it already arrested when it came out of the oven that's exactly right that is a good-looking pork roast so so beautiful I'm going to make a last-minute vinaigrette using the rest of that oil and this is where those sauteed lemons come into play it should be cool enough to handle squeeze them right over a fine mesh strainer into a small bowl I need about two tablespoons here one two so this is going to give that caramelized sweet lemon flavor so that oil has the garlic rosemary and lemon zest to that you just added that caramelized lemon juice that's right and that is as easy as that hmm so if you wouldn't mind putting this over there we're gonna serve that with the pork in the meantime I can go ahead and slice this into quarter inch slices checking that out that is cool not beautiful yeah I love seeing that little pinwheel knowing that that's pancetta it's a pork pinwheel of pleasure how many would you like there dear Oh give me one good center cut maybe one more just do Oh may I drizzle them with some of your vinaigrette I would love that thank you hard to believe that this was just a lowly center-cut pork loin when we started I know this looks nothing like that piece of meat mm-hmm the pork is juicy it's not overcooked and rubbery and I like that little vinaigrette at the end I just love when you get to the center it's like jackpot great job Bridget thank you I love that trick with the pancetta paste there really gave this pork a new lease on life so to make an arista pork loin start by taming the garlic's harsh flavor by cooking in an oil on a stovetop along with some lemon zest pepper flakes and rosemary then process that garlic mixture and some pancetta into a paste and roll it inside the butterflied pork loin finally roast the pork loin in a low oven before giving it a good sear in a hot skillet and serve it with a fresh lemon vinaigrette so there you have it from the Test Kitchen to your kitchen a terrific recipe for Tuscan style pork roast with garlic and rosemary in the world of wine gadgets there's only one that I think you need and that's a corkscrew but Adams here with us today to show us to others that he thinks are worth the money I'd be a fool to argue the corkscrew is absolutely the most important thing but if you're like me when you travel you end up bringing home bottles of wine bottles of olive oil all kinds of heavy bottles and that's why I consider myself to be something of an expert when it comes to cushioning bottles in laundry and wedging them into a suitcase yeah and hoping for the best I've done that sometimes it works out well sometimes it works out wet unfortunately using a blind travel bag that is designed for the purpose might be a better thing to do we have four of them here the price range was a lot into this thing it's part wetsuit part one travel bag so we had this lineup of for wine travel bags the price range was $5 at a low to $28 at our high one of them as you can see was made from big soft cushioned neoprene three of them were plastic with some sort of cushioning what testers did is load them up with bottles of wine and they did three different abuse tests they dropped them from waist height they packed them into suitcases and toss them around like an angry baggage handler and they rolled them down flights of stairs that's awesome three of these bags epic fails we don't even talk about those yeah one of them this guy right here did a really good job up until the last bottle this is the $28 vini bag it's designed like a sailor's dry bag it's thick plastic it's inflatable it's about the size of a loaf of bread and it protected the bottle kept them all intact until the very last drop the bottle broke in the last drop but because it's sealed none of the liquid got out of that success so this is the $28 vini bag for traveling with wine let's move down to these gizmos here these are champagne savers mm-hmm because what happens if you don't get through a whole bottle it must be people who need to save the rest of their bottle you know I'm not gonna have you taste from every single one of these bottles because we would be the floor but I will tell you that we had a lineup of six of these champagne savers the price range was a low of four dollars and forty four cents for that wine I know this one to a high of $35 this is the ADK special method plastic wrap and a rubber band bands getting fancy I'll tell you how we tested these we poured up glass and a half of champagne out of the bottle we used the sealer on them we refrigerated it and every day we tasted the saved champagne against the bottle had just been left open on the counter against one that had been opened freshly and against the 80 K patented plastic wrap and rubber band method my kind of tasting by the way I will tell you I actually want you to do a little champagne with me see if you can tell the difference between the one that was just opened and the one that we saved for two days well I could see different in the bubbles there's more bubbles in this one than there are in this one of a sharp eye Julia mmm did I mention I used to work in a champagne house I should have remembered that I was dealing with an expert here it's pretty clear to me that this one was freshly open and this one's been sitting for a day or two you are an expert but you know I've actually thought it's been really good there's still some bubbles and body in there exactly and that one was saved with this guy here this is the Sileo champagne bottle saver yeah seven dollars and fifty cents and I'll tell you it was one tiny little thing that made it work so well when you put it onto the bottle and seal it correctly it makes a little tiny click so that you know it's a fixed and the bottle is sealed it was the only one of these that did that so it was easy to put on and it gave you a little audible affirmation so if you can't seem to finish your bottle of champagne pick up one of these a Sileo champagne bottle sealer at about seven dollars and fifty cents and if you like to travel a lot and bring back bottles of wine or good olive oil consider picking up a Vinny bag at about 28 bucks when I was growing up I loved a big bowl of mashed potatoes or a pasta but my favorite was a bowl of buttered rice so good now these days I see a mother green at the market and that is Pharaoh Pharaoh is an ancient form of wheat with mild wheat flavor and a tender texture that all sounds great but I'm here with Becky to find out just how on earth Pharaoh can ever compete with rice oh it can totally compete with rice they'll actually win yeah nutritionally Pharaoh has a lot going for it it has about the same amount of calories as brown or white rice but it has twice as much fiber as brown rice and it's also got twice as much protein as either brown or white okay so let's start to cook the farro I have one and a half cups of rinsed whole grain farro here and when you're shopping for farro at the supermarket you want to take a look at the back of the bag and make sure that it just says farro you don't want the quick-cooking stuff okay you also don't want to follow the instructions on the back of the bag we didn't like the way the farro turned out so we came up with better milhouse sounds great I have two quarts of boiling water here I'm adding a tablespoon of salt and the one and a half cups of farro and we'll let this come back up to a boil and then we'll turn it down to a simmer we'll let it cook for 15 to 20 minutes until the Pharos nice and tender with just a little bit of chew that sounds great and you're not looking for the Pharaoh to absorb all this water this is more of the pasta cooking method right that's right where we can drain off all the water at the end it's much more foolproof you can't really mess it up so it's been about 20 minutes our farro is nice and tender with just a little bit of chew left so if you do me a favor and strain that off sure happy chip thank you so there's our perfectly cooked farro we can just add a little butter or olive oil some salt and pepper make it a nice side dish you could add it to a soup but we're gonna turn it into a salad I've got asparagus some sugar snap peas and cherry tomatoes I have six ounces of each the usual way to prep asparagus is to take it like this and let it snap right wherever it naturally breaks a weak spot yeah right right there we recently found out that you don't need to do that you can actually save a little bit of the asparagus by cutting it off at about the one-inch mark so I'm just gonna get my ruler out here so you end up cutting a little bit less that's great that means you get a little bit less waste so we'll just cut these into one-inch pieces I've got some water boiling on the stove here I'm adding a tablespoon of salt in goes the asparagus that's six ounces six ounces of our sugar snaps and we'll let these go for just two or three minutes we just want to maintain their color and their Christmas so I'm going to make a nice lemony vinaigrette that'll really contrast nicely with the earthy farro and the vegetables I already have three tablespoons of extra virgin olive oil I'm adding two tablespoons of fresh lemon juice 2 tablespoons of minced shallot a teaspoon of Dijon mustard a quarter teaspoon of salt and a quarter teaspoon of pepper easy we're doing it in the time it takes to blanch those veggies right give that a whisk and that is done so it's been about two minutes I'm gonna take the veggies out and I'm erring on the side of underdone here they're gonna continue to cook a little bit as I take them out of the pot so I'll just spread these out so they can cool down we'll let them cool for about 15 minutes and then we'll come back and assemble our salad so it's been 15 minutes everything is nice and cooled down including me always hot let's put the salad together here's those veggies that we blanched still beautifully green yep I can feel them they're nice and crisp okay now I have 6 ounces of cherry tomatoes this is 1/2 a cup of feta I'm gonna add half of it to the salad and I'll save a quarter cup of it to garnish okay and now I have 3 tablespoons of fresh dill so good really brightens up a little salad and our vinaigrette that we made earlier oh that smells good already I know got that dill hint hmm I'll just toss that together that is one good-looking salad already gorgeous I can't wait all right can I serve you please that is beautiful don't forget a little bit of feta on top all right there you go thank you I just want to tuck into just the farro here just to compare it to race I know it's gonna win what's great about it has that almost a toasty flavor to it yeah hosted a little bit Murphy yeah absolutely nice chew too huh I love the bright lemony vinaigrette it's a really nice contrast with that earthy farro and the veggies are cooked just right they still have some nice a little bit of crispness this is superb excellent thanks so much Becky you're welcome move over rice I love the fluffy texture and weedy flavor of farro and it's perfect to use in a pair of salad with asparagus sugar snap peas and cherry tomatoes start by boiling whole-grain farro with water for foolproof fluffy separate grains drain the Pharaoh and blanch asparagus and snap peas for sure that they stay crisp tender make an easy at lemon vinaigrette then assemble the salad with tomatoes dill and feta and there you have it from our Test Kitchen to your kitchen an incredible farro salad with asparagus sugar snap peas and tomatoes and you can get this recipe and all the recipes from this season along with our tastings testings and selected episodes on our website americastestkitchen.com thanks for watching America's Test Kitchen what do you think we'll leave a comment and let us know which recipes you're excited to make or you can just say hello you can find links to today's recipes and reviews in the video description and don't forget to subscribe to our Channel see you later I'll see you later