HERB-ROASTED PORK LOIN
In Tuscany, the word arista is used for a pork roast seasoned with herbs and garlic. According to local lore, the dish received its name in the 15th century, when it was served to a group of Greek bishops who declared it aristos-"the best." Most food scholars dismiss this story, noting that 14th-century Italian author Franco Sacchetti referred to a pork roast as "arista" in one of his novels. But there's no debate that this impressive dish will earn high marks wherever it's served. Here, the rub's fresh herbs echo the subtly herbaceous flavors of the Tempranillo. Williams-Sonoma
Provided by By The Lake
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 325°F.
- Using a chef's knife, very finely chop together the garlic, rosemary and sage. Transfer to a small bowl, add the fennel seeds, season with salt and pepper, and mix well. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast with the remaining seasoning, then rub with 2 Tbs. of the olive oil. Place the meat in a roasting pan just large enough to hold it.
- Transfer the pan to the oven and roast the meat for 1 hour. In a bowl, toss the onion slices with the remaining 2 Tbs. olive oil and scatter them around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 150°F, or the meat is pale pink when cut into at the center, about 1 1/4 hours more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.
- Meanwhile, pour off most of the fat in the roasting pan and place the pan over medium-low heat. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Simmer until the sauce is slightly reduced.
- Carve the roast and arrange on a warmed platter. Spoon the pan sauce over the pork and serve immediately.
Nutrition Facts : Calories 94.2, Fat 6.9, SaturatedFat 0.9, Sodium 3, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 0.4
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Saddam ali Mahar
[email protected]This recipe is a winner! It's easy to make and the pork is always tender and flavorful.
Peninah Thomas
[email protected]This was a hit at my dinner party. Everyone loved the flavor of the pork.
Jasika Jenny
[email protected]My family loved this recipe. It was easy to make and the pork was tender and juicy.
Imon ali
[email protected]This was so easy to make and it turned out great. I will definitely be making this again.
amos kibira
[email protected]Delicious! I'll definitely be making this again.
Jasneet Sandhu
[email protected]This was a great recipe. The pork was tender and flavorful. I would definitely make it again.
Shahwar Shah
[email protected]I wasn't sure how this would turn out, but I was pleasantly surprised. The pork was really moist and flavorful. I'll definitely be making this again.
Martin Kahinya
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. The pork is always tender and juicy, and the herbs give it a great flavor.
Alutha Nondala
[email protected]I made this last night and it was amazing! The pork was so tender and flavorful. I highly recommend this recipe.
dover olayinka
[email protected]This was a great recipe! It was easy to follow and the pork turned out perfectly. I served it with roasted potatoes and green beans, and it was a hit with my family.
Muhammed Conde
[email protected]Absolutely delicious! The pork was tender and juicy, and the herbs gave it a wonderful flavor. I will definitely be making this again.