Prep 15 mins
Cook 1 hr 15 mins
In Tuscany, this roast is called arista. It is the home cook's more manageable version of suckling roast pig, a savory centerpiece for a summer outdoor gathering. Any leftovers are great added to the Tuscan Rice Salad or for sandwiches
- 3 1⁄2 lbs boneless pork roast
- salt & fresh ground pepper
- 1⁄4 cup extra virgin olive oil
- 4 garlic cloves, coarsely chopped
- 2 tablespoons minced fresh rosemary
- 1⁄2 cup hot water
- Preheat the oven to 375°F.
- On a work surface, open the roast with the boned side facing up. Cut a slit the length of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string.
- With a thin knife, make about 8 slits in the outside of the roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil.
- Place the roast on a roasting rack set in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-reading thermometer registers 155F when inserted into the center. Remove from the oven and allow the roast to sit for at least 10 minutes, or until temperature rises to 160°F.
- Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned particles. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste.
Flavor was good, but I wasn't sure about the last direction. My husband and I aren't huge fans of gravy, and since that's what I assumed it was, I didn't do it, but the roast was a little dry and gravy might have helped. I made it in a crock pot and guessed on times, which probably means I overcooked it. I'll be trying this again, because it's really easy and smells amazing and I will probably be able to revise my rating to at least four stars next time.