Sometimes you feel like eating something really tasty but don’t feel like having to go through 20 steps to get there. This pork roast could not be any simpler to make. The Italian name for this recipe is Arista di Maiale, and is very common in the Tuscan region.
4-5 pound boneless pork loin roast, rolled & tied
A few sprigs of Rosemary or about a tablespoon of dry Rosemary
3 cloves of garlic, cut in half
1 cup of dry white wine
Salt & freshly ground pepper
Let the pork come to room temperature
Pre-heat oven to 450 degrees
Make small slits into the pork and insert garlic pieces
Insert Rosemary springs into the slits and under the ties.
Add salt and pepper, rub all over.
After roasting at 450 degrees for about 20 minutes, reduce heat to 325 degrees.
30 minutes into cooking, add 1 cup of dry white wine.
When the internal meat temperature reaches 150 to 160 degrees, it’s done!
Rub your Pork Loin with salt & pepper. Make small slits into the pork and insert your garlic and rosemary. Place your seasoned pork, fat side up, into a shallow roasting pan. Roast at 450 degrees for the first 20 minutes, and then reduce to 325 degrees. Cook for about 30 minutes to the pound, or until the juices run clear yellow. After the the first 30 minutes of cooking, add the white wine and baste every 10 minutes. When the internal temperature reaches 150 – 160 degrees, it’s done.
Notes: Do not overcook! Overcooking will leave you with a dry, flavorless piece of meat. The fear of trichinosis is overblown and uncommon in the US. Once your pork reaches 140 degrees, you have nothing to worry about. If you do not have a meat thermometer, I can not stress enough, how useful this $5.00 tool is. Enjoy!