📝 About This Recipe
Dating back to the 15th-century Council of Florence, the Arista di Maiale is a legendary Tuscan masterpiece that earned its name from the Greek word 'Aristos,' meaning 'the best.' This succulent pork loin is deeply infused with a fragrant paste of fresh rosemary, sage, and garlic, then slow-roasted until it develops a golden, crackling crust. It is a celebration of simple, high-quality ingredients that transform a humble cut of meat into a centerpiece worthy of a Renaissance banquet.
🥗 Ingredients
The Roast
- 3 lbs Pork Loin (boneless, tied with butcher's twine for even cooking)
- 4 tablespoons Extra Virgin Olive Oil (high quality Tuscan oil preferred)
- 1 cup Dry White Wine (such as Vernaccia or Pinot Grigio)
The Herb Rub (The 'Aromi')
- 4 sprigs Fresh Rosemary (leaves stripped and finely minced)
- 12-15 leaves Fresh Sage (finely minced)
- 5 cloves Garlic (peeled and finely minced or crushed into a paste)
- 1.5 tablespoons Kosher Salt
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 teaspoon Fennel Seeds (toasted and lightly crushed)
For the Pan and Gravy
- 3 cloves Garlic (smashed, skin on)
- 2 sprigs Rosemary (whole)
- 1/2 cup Chicken Stock (unsalted)
- 1 tablespoon Cold Unsalted Butter (to emulsify the sauce)
👨🍳 Instructions
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1
Remove the pork loin from the refrigerator at least 45 minutes before cooking to bring it to room temperature; this ensures even roasting.
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2
In a small bowl, combine the minced rosemary, sage, garlic paste, kosher salt, cracked black pepper, and crushed fennel seeds. Mix in 1 tablespoon of olive oil to create a thick, fragrant herb paste.
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3
Using a sharp paring knife, make several small, deep incisions (about 1 inch deep) all over the pork loin.
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4
Stuff some of the herb paste into each incision, then rub the remaining paste generously over the entire surface of the meat, massaging it into the fibers.
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5
Preheat your oven to 375°F (190°C). Secure the roast with butcher's twine if it isn't already tied, creating a uniform cylinder.
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6
In a heavy-bottomed, oven-safe Dutch oven or roasting pan, heat the remaining 3 tablespoons of olive oil over medium-high heat on the stovetop.
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7
Sear the pork loin on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Do not rush this step, as it develops the essential Maillard reaction flavors.
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8
Scatter the smashed garlic cloves and whole rosemary sprigs into the pan around the meat.
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9
Pour half of the white wine over the meat and transfer the pan to the middle rack of the preheated oven.
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10
Roast for approximately 60-75 minutes. Every 20 minutes, baste the meat with the pan juices and add more wine if the pan looks dry.
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11
The pork is done when an instant-read thermometer inserted into the thickest part reaches 145°F (63°C). The meat should be slightly blushing in the center.
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12
Transfer the roast to a carving board, tent loosely with foil, and let it rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring every slice is moist.
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13
While the meat rests, place the roasting pan back on the stove over medium heat. Deglaze with the remaining wine and chicken stock, scraping up the browned bits (fond) from the bottom.
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14
Simmer the liquid until reduced by half, then whisk in the cold butter for a glossy finish. Strain through a fine-mesh sieve into a warm gravy boat.
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15
Remove the twine, slice the Arista into 1/2-inch thick rounds, and drizzle with the warm pan reduction before serving.
💡 Chef's Tips
Always use fresh herbs; dried herbs will not provide the same aromatic 'crust' that defines a true Arista. If the garlic in the pan starts to burn during roasting, add a splash of water or more wine immediately. For the best crust, pat the pork completely dry with paper towels before applying the herb rub. Don't skip the resting period! Cutting into the roast too early will cause all the flavorful juices to run out onto the board. If you prefer a more traditional 'Arista in Stinco,' you can use a bone-in pork loin for even more flavor, though it will require a longer cooking time.
🍽️ Serving Suggestions
Serve with 'Fagioli all'Uccelletto' (Tuscan beans with tomato and sage) for a truly authentic regional meal. Pair with roasted potatoes tossed in lard or duck fat and seasoned with rosemary. A side of sautéed broccoli rabe with chili flakes provides a perfect bitter contrast to the rich pork. For wine, choose a medium-bodied Chianti Classico or a Rosso di Montalcino to complement the herbal notes. Leftovers are incredible served cold, thinly sliced, inside a crusty panino with a dollop of salsa verde.