Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Arista di maiale is the Florentine and Tuscan version of roasted pork loin, seasoned with rosemary and garlic studded directly into the meat, with fennel seeds providing the aromatic signature that distinguishes it from other regional roasts. According to tradition, the name arista was coined in 1430 during an ecumenical council in Florence when Greek clergy tasted the dish and exclaimed "aristos" - the best. The pork is first browned in olive oil for a golden crust, then slow-roasted with white wine until the juices run clear and the meat is tender enough to slice effortlessly. It is excellent served both warm for Sunday lunch and cold the next day in sandwiches.
Prep
20 min
Cook
100 min
Total
120 min
Servings
6 srv
Difficulty
Medium
Calories
380 kcal
For 6 serving(s)
Per serving
Using a small knife, make deep slits all over the pork loin. Insert slivers of garlic and small sprigs of rosemary into each slit so the aromatics perfume the meat from within.
In a bowl, combine the fennel seeds, remaining crushed garlic, salt, and black pepper. Rub this mixture all over the surface of the pork.
Heat the olive oil in a large oven-proof pan or Dutch oven over high heat. Brown the pork loin on all sides, about 3-4 minutes per side, until deeply golden.
Pour the white wine around the pork (not over it to preserve the crust). Reduce the heat to medium-low, cover, and cook for the first 30 minutes on the stovetop.
Transfer the pan to a 180°C (355°F) oven, uncovered, and roast for a further 60-70 minutes, basting occasionally with the pan juices, until an internal temperature of 70°C (160°F) is reached.
Remove from the oven and rest the meat for 15 minutes before slicing. Serve with the reduced pan juices and roasted potatoes or white beans.
Sign in to rate this recipe.