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.