← Nouns Cooking · Italian

Ingredients

• 1.5 kg Boneless pork loin joint, boneless, with a thin layer of fat
• 4 cloves Garlic
• 3 sprigs rosemary, leaves only
• 4 sage leaves
• 1 tsp Fennel seeds
• 1 kg Potato, peeled and cut into chunks
• 150 ml dry white wine
• 5 tbsp extra virgin olive oil
• 2 tsp Salt
• 1 tsp Black pepper

Method

1. Take the pork out of the fridge 30 minutes ahead. Heat the oven to 200°C (180°C fan, 400°F).
2. Finely chop the garlic, rosemary, sage and fennel seeds together with the salt and pepper, then mix with 1 tbsp of the oil into a coarse paste.
3. With a long thin knife, make a few deep slits through the meat and push some of the paste inside. Rub the rest all over the outside, then tie the loin with string every few centimetres.
4. Put the pork in a roasting tin, fat side up, and arrange the potatoes around it. Drizzle everything with the remaining oil and toss the potatoes to coat.
5. Roast for 20 min, then pour the wine over the meat and lower the oven to 180°C (160°C fan, 350°F).
6. Roast for another 60–70 min, turning the potatoes once, until the pork reaches 63°C (145°F) in the centre and the potatoes are golden.
7. Rest the meat under loose foil for 15 min, then slice it thinly and spoon over the pan juices.

Tips

• Florentines eat arista cold too: leftovers sliced thin make an excellent sandwich.
• For crisper potatoes, move them to a separate tray for the last 20 minutes while the meat rests.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano