Recipe by By The Lake
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
- 4 large garlic cloves
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh sage leaves
- 2 teaspoons crushed fennel seeds
- sea salt & freshly ground black pepper, to taste
- 1 bone-in pork loin roast, about 5 lb
- 4 tablespoons olive oil
- 1 yellow onion, halved and sliced
- 1 cup dry white wine, such as Pinot Grigio
Directions See How It's Made
- 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.