Arista (Tuscan roast pork)

Ingredients

• 4 cloves garlic
• 3 or 4 sprigs fresh rosemary or 1 tablespoon dried
• 1 teaspoon sea salt
• 1 4-pound boneless pork loin, rolled and tied
• 3 or 4 tablespoons extra-virgin olive oil, more if desired

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    438 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 48 grams protein; 145 milligrams cholesterol; 397 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Crush garlic with a knife blade, and mince finely together with rosemary and salt. Using the point of a small knife, pierce the pork in a dozen or more places and stuff a little of the garlic mixture into each opening. Rub leftover garlic over the pork. Set aside for several hours, or refrigerate until ready to cook.
2. Heat oven to 350 degrees. Place pork on a rack in a baking pan, and spoon 3 or 4 tablespoons olive oil over the surface. Place in the preheated oven, and roast, allowing 25 minutes per pound. Halfway through, turn the roast to brown evenly. Thirty minutes before the roast is done, turn it again, and increase the oven temperature to 450 degrees to brown well.
3. When pork has been roasted, remove from the oven, and allow to rest for at least 10 minutes before carving. It can be served warm, at room temperature or even cold, with a puree of white beans.

About 2 hours