Arista di Maiale (Tuscan Garlic-Rosemary Pork Loin Roast)

Steps

1. Step 1

   Take the pork out of the fridge and let it sit on the counter while you make the paste. Heat the oven to 450°F.

   450°F

   • 3 lb boneless pork loin roast
2. Step 2

   Make the paste: in a small food processor, pulse the garlic, rosemary, fennel seed, lemon zest, 2 tsp salt, pepper and 3 tbsp olive oil to a coarse, spreadable paste. (By hand: chop the garlic and rosemary very fine, crush the fennel seed with the flat of a knife, then stir everything together.)

   10 min

   • 6 cloves garlic
   • 2 tbsp fresh rosemary leaves
   • 2 tsp fennel seed
   • 2 tsp lemon zest
   • 2 tsp kosher salt
   • 1 tsp black pepper
   • 3 tbsp extra-virgin olive oil
3. Step 3

   Butterfly the loin: set it on a board and, with a long knife held parallel to the board, cut into one long side about two-thirds of the way through, then open it out like a book. Spread about two-thirds of the paste over the cut surface.

   10 min

   • 3 lb boneless pork loin roast
4. Step 4

   Fold the loin closed and tie it crosswise with kitchen twine at 1 1/2-inch intervals. Rub the remaining paste all over the outside and season the surface lightly with salt.

   5 min

   • kosher salt
5. Step 5

   Toss the potatoes with 2 tbsp olive oil and a big pinch of salt in a roasting pan, scatter in the rosemary sprigs, and push the potatoes to the edges. Set the pork in the middle, fat side up, and pour the wine and broth into the pan.

   10 min

   • 2 lb Yukon Gold potatoes
   • 2 tbsp extra-virgin olive oil
   • 4 sprigs fresh rosemary
   • 1 cup dry white wine
   • 1/2 cup chicken broth
6. Step 6

   Roast at 450°F for 20 minutes to brown the pork and start the potatoes.

   20 min, hands-off · 450°F

7. Step 7

   Turn the oven down to 350°F and roast 45 to 60 minutes more, stirring the potatoes once halfway, until an instant-read thermometer in the thickest part of the loin reads 140°F. If the pan looks dry at any point, add a splash of water.

   55 min, hands-off · 350°F

8. Step 8

   Move the pork to a board and tent it loosely with foil to rest 15 minutes. If the potatoes need more color, return them to the oven while the pork rests.

   15 min, hands-off

9. Step 9

   Tip the pan juices into a small saucepan, skim off the fat, and simmer over medium heat for 2 to 3 minutes until slightly thickened; taste and add salt and a squeeze of lemon.

   5 min

   • 1 lemon, halved
10. Step 10

    Snip off the twine, slice the pork about 1/2 inch thick, and serve with the potatoes and the warm pan juices spooned over.

    5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026