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Arista di Maiale--"Herbed Roast Loin of Pork" Recipe

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This recipe for Arista di Maiale--"Herbed Roast Loin of Pork" is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup parsley leaves
4 large garlic cloves, peeled
2 tablespoons chopped fresh rosemary, or 1 tablespoon dried
1 tablespoon fennel seed
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 1/2 lb. boneless pork loin, tied tightly
1/4 cup olive oil
1/2 cup water
Directions:
Directions:
1. Preheat the oven to 375º.
2. Grind the parsley, garlic, rosemary, and fennel seeds very fine in a food processor. Mix in the salt and pepper.
3. With a wooden chopstick, make a hole through the center of the pork loin, and fill it with 2/3 of the seasoning mixture. Rub the olive oil and the rest of the seasoning mixture on the outside of the roast.
4. Place the pork in a roasting pan close to its size/shape.
5. Bake in preheated 375º oven for 15 minutes, then reduce heat to 300º and continue baking for another hour and three-quarters to two hours, until the interior reaches a temperature of 160º.
6. Remove the roast to a platter. Discard the fat from the roasting pan and pour in the 1/2 cup water. Simmer a couple of minutes on the stovetop, stirring to deglaze, and reduce. Serve these pan juices over the sliced pork.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
half hour prep, two hours + bake
Personal Notes:
Personal Notes:
From Howard Maltby, via New York Times in the late '80s. This was a big hit at the Deanery at the General Theological Seminary. Opha Vinson pronounced it "the best pork roast" she ever tasted. A family favorite special dish.

 

 

 

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