Tuscan Roasted Pork Loin With Greens & Pecorino

Step 1: Put the pork in a baking dish or other shallow vessel. Add 1/4 cup plus 2 tablespoons of the lemon juice, 3 tablespoons of the oil, the garlic, and the rosemary branches, and toss to coat the pork. Cover and refrigerate overnight.

Step 2: Preheat the oven to 400-degrees-Fahrenheit.

Step 3: Set a roasting pan over two stove top burners and heat the pan over medium-high heat. Remove the pork from its marinade, brushing off any solids. Season the pork with salt and pepper, add it to the pan, and cook, turning the pork as needed, until a light brown crust forms on all sides, approximately 8 minutes.

Step 4: Transfer the pan to the oven and roast until an instant read thermometer inserted in the center of the pork reads 145-degrees Fahrenheit, approximately 40 minutes more. Remove the an from the oven. Transfer the pork to a plate, tent with foil to keep warm, and let rest for 10 minutes. (During this time, the internal temperature should rise to 150-1550-degrees F.)

Step 5: While the pork is resting, make a salad by putting the arugula and frisee in a bowl. Trim the artichoke by cutting off the top third with a heavy kitchen knife, then trimming the stem to 1-inch. Peel the stem to remove the bitter green exterior, then shave the artichoke on a mandoline (or slice very thing with a knife) and add the slices to the bowl. Add the fava beans, remaining 1/4 cup lemon juice, remaining 1/2 cup oil, the mint, and parsley, and toss.

Step 6: Slice the pork and divide among 4 plates. Top with the salad, then with some shaved cheese.

NOTE: Peel fava beans by removing the tough outer pod, then carefully remove the skin that envelops each bean. Eight ounces fava beans in the pods yield about 1/4 cup beans.

NOTE II: For the salad; you can incorporate your own favorite spring and summer ingredients, such as cranberry beans, black olives, and shave raw asparagus.