Arista di Maiale (Tuscan Pork Roast)

Serves 6
20 minutes preparation
3 hours total time

Ingredients:

• ¼ cup finely chopped fresh rosemary

• 2 Tbs. finely chopped sage (optional)

• 6 cloves minced garlic

• 1 1/2 Tbs. sea salt, plus more, to taste

• Freshly ground pepper, to taste

• 4 freshly ground cloves (optional)

• 1/4 cup olive oil

• 1 bone-in pork loin roast, about 4 ½ to 5 lbs – center cut pork loin (the picture is of a boneless piece)

• 1 cup white wine

Preparation:

Preheat oven to 350°F.

Mince together garlic, rosemary (and sage if using). Mix in a small bowl with sea salt and add pepper. Rub 1 tablespoon of this mixture all over the outside of the pork. Start at one end of the meat and make a 3/4-inch slit with a long thin knife through the middle of the pork to other end. Stuff the entire length of the slit with the remaining garlic mixture, pushing it down with your finger or the end of a spoon. Let stand at room temperature 30 minutes.*

Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven. Add the olive oil.

Some people prefer to keep the meat directly in the pan (and not on the roasting rack) so that it cooks in its own flavorful fat. When the meat starts to brown, quickly pour the wine over the meat and close the oven to keep the temperature constant.

When an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, (about 2 hours), remove the pork from the oven. Let the pork stand, loosely covered, 20 minutes.

Remove string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.

*Make ahead: You may rub and stuff the roast with the garlic mixture 1 day ahead of cooking. Keep it chilled and covered overnight and bring it to room temperature before roasting.