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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Soma Basu
[email protected]I love this recipe! The pork is always tender and juicy, and the herbs give it a delicious flavor.
lacey southall
[email protected]This is my go-to recipe for pork loin. It's always a crowd-pleaser and the leftovers are great for sandwiches.
Adama Jallow
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the pork and raved about the flavor.
SERIN KHATUN
[email protected]This recipe is a keeper! The pork was so moist and flavorful. I loved the combination of herbs and spices.
Bangajiya Influence Peter
[email protected]I've made this recipe several times and it always turns out great. It's a great weeknight meal.
Eraz Bangladeshi
[email protected]This recipe is a winner! The pork was cooked perfectly and the herbs really complemented the flavor of the meat.
Sanet Samadder
[email protected]I love this recipe! The pork is always tender and juicy, and the herbs give it a delicious flavor.
Basit Siddiqui
[email protected]This is my go-to recipe for pork loin. It's always a crowd-pleaser and the leftovers are great for sandwiches.
shahidul eslam
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the pork and raved about the flavor.
Rana Ijaz
[email protected]This recipe is a keeper! The pork was so moist and flavorful. I loved the combination of herbs and spices.
Jasper141
[email protected]I've made this recipe several times and it always turns out great. It's a great weeknight meal.
Jeffrey Lee
[email protected]This recipe is a winner! The pork was cooked perfectly and the herbs really complemented the flavor of the meat.
Oparah Josephine
[email protected]I love this recipe! The pork is always tender and juicy, and the herbs give it a delicious flavor.
Avishka Shehan
[email protected]This is my go-to recipe for pork loin. It's always a crowd-pleaser and the leftovers are great for sandwiches.
Aafi Shah1
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the pork and raved about the flavor.
Mahdi
[email protected]This recipe is a keeper! The pork was so moist and flavorful. I loved the combination of herbs and spices.
Joyce_uavl 22
[email protected]I've made this recipe several times and it always turns out great. The pork is always tender and juicy, and the herbs give it a really nice flavor.
Chisom Blessing
[email protected]I made this recipe last night and it was amazing! The pork was cooked perfectly and the herbs really complemented the flavor of the meat. My husband and I both loved it.
Sourov Chowdhori
[email protected]This herb-roasted pork loin was a hit with my family! The meat was tender and juicy, and the herbs gave it a delicious flavor. I will definitely be making this again.