5 from 1 vote

Arista - Roast loin of pork

Course Meat
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Giulia


  • About 1 kg pork loin with bone
  • 1 clove garlic
  • A dozen sage leaves
  • 1 sprig rosemary
  • ½ glass extra virgin olive oil
  • ½ glass white wine
  • Salt
  • Black pepper


  • Ask to your butcher the pork sirloin, with fillet and rib bone.
  • Preheat the oven to 190°C.
  • Remove the pork loin from the bone with a sharp knife.
  • Finely chop sage, rosemary and garlic, mix with salt and pepper, and rub the pork loin with it. Place the loin back into the bones and tie it up with a string.
  • Place the meat into a deep pan and drizzle with half of a glass of extra virgin olive oil.
  • Cook the meat in the oven for about an 45 minutes, turning the loin often to brown it everywhere. When it is crisp and roasted, add half of a glass of white wine and reduce. After about 10 minute, when the wine is reduced, the arista is ready.
  • Remove the loin from the bone, slice the meat and drizzle with the remaining sauce.
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