Roast Pork Loin

Roast pork loin is a classic of Tuscan cuisine, much appreciated for its rich flavor and tender, succulent meat. Below, I provide you the traditional recipe, but remember that, as with every classic dish, there can be numerous family and regional variations.

Ingredients

• 1 kg of pork loin in one piece
• 2 cloves of garlic
• 2 sprigs of fresh rosemary
• Salt to taste
• Freshly ground black pepper to taste
• 4 tablespoons of extra virgin olive oil
• 1/2 cup of white wine
• (Optional) Potatoes, onions or other vegetables to accompany

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Take the pork loin and make small incisions on its surface. In these, insert the peeled garlic cloves, halved, and pieces of rosemary.
3. Massage the pork with salt and freshly ground black pepper, ensuring even distribution over the meat.
4. Heat the extra virgin olive oil in a large pan and brown the pork loin on all sides until well-colored.
5. Transfer the pork loin to a roasting tray. If you wish to add vegetables, like chopped potatoes or onions, place them around the meat, seasoning with a drizzle of oil, salt, and pepper.
6. Pour the white wine into the pan used for browning, let the alcohol evaporate for a minute, gathering the cooking residues with a wooden spatula, and pour the mixture over the pork loin in the roasting tray.
7. Place the pork loin in the oven and let it cook for approximately 1 hour and 30 minutes, basting it from time to time with its cooking juices. If the surface darkens too much, you can cover it with a sheet of aluminum foil.
8. Once cooked, let the pork loin rest for at least 10 minutes before slicing, to allow its juices to redistribute.

A great idea is to serve the pork loin with a side dish such as roasted potatoes or with a rosemary or garlic sauce. In Tuscany, it is often accompanied by the classic Chianti, which perfectly matches the robust flavor of the pork.

Curiosity

The term “arista” derives from ancient Greek and means “the best”, “excellent”. It is said that the name of this cut of meat was coined during an ecumenical council in Florence in 1439, when the delegates of the Greek church expressed their appreciation for the dish with the exclamation “aristos!” to indicate its excellent qualities.