Ultimate Tuscan-Style Roast Pork with Garlic and Rosemary (Arista) Recipe
Introducing the ultimate Tuscan-style roast pork with garlic and rosemary, also known as Arista. This recipe takes an inexpensive cut of meat and transforms it into a flavorful masterpiece. The process starts with cooking garlic, red pepper flakes, and lemon zest in olive oil until the garlic starts to sizzle. This removes the raw harshness of the garlic and infuses the oil with incredible flavors. The garlic oil is then combined with freshly minced rosemary to create a fragrant paste.
The pork loin is butterflied and seasoned with salt before being spread with the flavorful paste. It is then rolled up into a cylindrical shape and tied with twine to keep its shape. The roast is refrigerated for an hour to allow the flavors to penetrate the meat.
Next, the roast is cooked in a low oven until it reaches an internal temperature of 135 degrees Fahrenheit. This slow roasting ensures that the pork stays juicy and tender. After resting, the roast is seared in a hot skillet to develop a beautiful brown crust.
To serve, the roast is sliced into quarter-inch slices and drizzled with a lemon vinaigrette made from the caramelized lemon juice and the flavorful garlic oil. The result is a truly delicious and impressive roast pork with the perfect balance of flavors.
Enjoy the ultimate Tuscan-style roast pork with garlic and rosemary for a truly memorable dining experience.
Ingredients:
- 2.5 pounds boneless center-cut pork loin with fat cap
- 8 cloves of garlic
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly minced rosemary
- 2 ounces pancetta, cut into small pieces
- 1 tablespoon kosher salt
- Lemon vinaigrette (made from caramelized lemon juice and garlic oil)
Cooking steps:
- 1. Cook garlic, red pepper flakes, and lemon zest in olive oil until the garlic starts to sizzle.
- 2. Combine the garlic oil with minced rosemary to create a flavorful paste.
- 3. Butterfly the pork loin and season with salt.
- 4. Spread the flavorful paste onto the pork loin.
- 5. Roll up the pork loin and tie it with twine to keep its shape.
- 6. Refrigerate the roast for an hour.
- 7. Slow roast the pork loin in a low oven until it reaches an internal temperature of 135 degrees Fahrenheit.
- 8. Rest the roast before searing it in a hot skillet to develop a brown crust.
- 9. Slice the roast into quarter-inch slices.
- 10. Drizzle with lemon vinaigrette made from caramelized lemon juice and garlic oil.
- 11. Serve and enjoy the ultimate Tuscan-style roast pork with garlic and rosemary.
