I'm looking at "The Rose Pistola Cookbook" by Reed Hearon & Peggy Knickerbocker at what sounds like a yummy pork roast recipe. Company dinner on 4/22 for some adventursome eaters.
Has anyone tried this particular recipe and if so, what did you think? Pork needs to brine for 2-4 days so I need to make up my mind quickly! What's interesting to me is that the pork loin is brined in 1/2 gallon of whole milk... I've brined things before but pretty much always in water or dry (like the Zuni chicken).
I'm tempted by the Zuni mock porchetta but am a little dubious about the instructions to open up the seams in the roast. Just being a little cowardly I guess :-) Any hints will be appreciated!