Arista (Tuscan roast pork)
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4cloves garlic
- 3 or 4sprigs fresh rosemary or 1 tablespoon dried
- 1teaspoon sea salt
- 14-pound boneless pork loin, rolled and tied
- 3 or 4tablespoons extra-virgin olive oil, more if desired
Nutritional analysis per serving (10 servings)
299 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 33 grams protein; 261 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crush garlic with a knife blade, and mince finely together with rosemary and salt. Using the point of a small knife, pierce the pork in a dozen or more places and stuff a little of the garlic mixture into each opening. Rub leftover garlic over the pork. Set aside for several hours, or refrigerate until ready to cook.
- Step 2
Heat oven to 350 degrees. Place pork on a rack in a baking pan, and spoon 3 or 4 tablespoons olive oil over the surface. Place in the preheated oven, and roast, allowing 25 minutes per pound. Halfway through, turn the roast to brown evenly. Thirty minutes before the roast is done, turn it again, and increase the oven temperature to 450 degrees to brown well.
- Step 3
When pork has been roasted, remove from the oven, and allow to rest for at least 10 minutes before carving. It can be served warm, at room temperature or even cold, with a puree of white beans.
Private Notes
Comments
Easier to make a paste of the garlic, rosemary, salt, pepper and a little oil and spread it on the pork. I butterfly the loin and spread some of the paste on the inside, then re-form and tie the roast. Wrap tightly in plastic and marinate in fridge overnight.
White bean purée is excellent with this, as are sautéed bitter greens like escarole or broccoli rabe.
If you make your slits into the side of the roast so that they go some ways down the length and also make some holes at the end of the roast to fill with the savoury stuffing, you will end up with slices of roast that have lovely polka dots of stuffing. I used to make this regularly. Pork roast are so dry nowadays that you might want to add some fat (butter, bacon fat or olive oil) to the garlic and rosemary. In either case, roast just until done and still slightly pink for the best texture.
I made this as written but grilled it until 160 degrees on my meat thermometer. It was delicious! This tenderloin had much more flavor than most!
Fantastico.
If you make your slits into the side of the roast so that they go some ways down the length and also make some holes at the end of the roast to fill with the savoury stuffing, you will end up with slices of roast that have lovely polka dots of stuffing. I used to make this regularly. Pork roast are so dry nowadays that you might want to add some fat (butter, bacon fat or olive oil) to the garlic and rosemary. In either case, roast just until done and still slightly pink for the best texture.
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