From the Tuscan Countryside: Aromatic Garlic & Rosemary Pork Loin (Arista di Maiale al Forno)
Details
A Sunday roast, but make it Italian.
Ingredients
Instructions
Prepare the Aromatics
Finely chop the garlic cloves and the needles from the rosemary sprig.
Prep the Pork
Pat the pork loin dry. If it's not already tied, use kitchen twine to tie the roast at intervals. This helps it maintain a uniform shape for even cooking.
Season the Roast
Rub the entire surface of the pork loin with a generous amount of salt and freshly ground black pepper. In a roasting pan large enough to hold the pork and potatoes, drizzle the olive oil over the loin and massage it into the meat. Finally, press the chopped garlic and rosemary mixture all over the surface of the pork.
First Roast
Preheat your oven to 350°F (180°C). Place the roasting pan in the oven and cook the pork for about 30-40 minutes.
Add Potatoes
While the pork is cooking, place your potato wedges in a bowl of cold water to prevent them from browning. After the initial roasting time, remove the pan from the oven. Drain the potatoes well and arrange them around the pork loin in the pan. Drizzle the potatoes with a little more olive oil and season with salt and pepper. Pour the white wine over the roast.
Final Roast
Return the pan to the oven and continue to cook for another 40-50 minutes, or until the pork is cooked through and the potatoes are golden and tender. A meat thermometer should register 145°F (63°C) in the thickest part of the loin.
Rest and Serve
Once cooked, remove the roast from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result. Slice the pork and serve immediately with the roasted potatoes and the pan juices.
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