Arista di Maiale (Roasted Loin of Pork) - Recipes

Arista di Maiale (Roasted Loin of Pork)


1 Sprig fresh Rosemary, leaves only
4 - 6 Cloves garlic, peeled and crushed
6 fresh Sage leaves
Olive Oil
2 1/2 - 3 lb. boneless loin of pork


Pre-heat the oven to 375 F. On a cutting board, chop together the rosemary, garlic and sage until they practically turn into a paste. Add a pinch of salt as you do this, to extract the oils and to hold them together. Combine the resulting mixture with a tablespoon or two of Olive oil, then, using your hands, rub the mixture all over the pork. Cover and marinate for at least two hours at room temperature. Roast the pork for about 1 hour, or until a meat thermometer registers an internal temperature of 165 f. Remove the roast to a warm platter and cover loosely with aluminum foil. Allow the roast to rest for about 15 minutes before serving. In the meantime, deglaze the roasting pan with 1/4 to 1/2 cup of Vin Santo (If you want to be really Tuscan)or simply deglaze with hot water, scraping up all of the caramelized bits that have accumulated on the bottom and sides of the roasting pan. Slice and arrange meat--and potatoes if you're serving them--on a platter and pour the sauce over all.


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