Total Calories: 611
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a roasting pan just large enough to hold the meat.
2 In a small bowl, mix together the rosemary, garlic, oil, and salt and pepper to taste. Place the meat fat-side up in the pan. Rub the garlic mixture all over the pork. Roast the meat 15 minutes.
3 Pour the wine over the meat. Cook 45 to 60 minutes more, or until the temperature of the pork reaches 150°F on an instant-read thermometer and the meat is tender when pierced with a fork. Meanwhile, prepare the hazelnuts, if necessary.
4 Transfer the meat to a cutting board. Cover with foil to keep warm.
5 Place the pan over medium heat on the top of the stove and bring the juices to a simmer. Add the broth and simmer 5 minutes, scraping up and blending in the browned bits on the bottom of the pan with a wooden spoon. Add the cream and simmer until slightly thickened, about 2 minutes more. Stir in the chopped nuts and remove from the heat.
6 Slice the meat and arrange the slices on a warm serving platter. Spoon the sauce over the pork and serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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