provided by Banfi
Arista Al Forno
Legend has it that this boneless pork roast got the name "Arista," a word used exclusively in Tuscany, when the Archduke of Tuscany held a banquet at which the Greek Patriarch was in attendance. After being served this dish, he exclaimed his delight with the Greek term "aristos," a praise of the highest caliber. The Tuscans mangled the pronunciation a bit, but the meaning is there, and the dish is truly glorious!
4 leaves of sage
4 sprigs of rosemary
peel of 1/4 lemon
pinch each of fine salt and freshly ground black pepper
1 boneless pork loin (1-1/2 lbs to 1-3/4 lbs)
2-3 tablespoons extra-vergine olive oil
2 garlic cloves
6 oz white wine
Finely chop the sage, rosemary and lemon peel, mix with the salt and pepper, and rub into the pork roast--you can alternatively make long but shallow incisions in the meat to rub the herbs into. Place the roast in a baking pan with the olive oil (coat the pan and sprinkle some on top of the roast), and cook for about 1-1/2 hours on low heat--about 325-350°F/160-175°C. Turn the roast and pour the wine over it. Increase temperature (to about 425°F/220°C) until the wine evaporates, approximately ten minutes. Remove from the oven and let sit for a few minutes before slicing and serving with its juices. Serves five to six people.
screw cap wine