ROAST PORK LOIN AND POTATOES (Arista e Patate Arrosto)

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ROAST PORK LOIN AND POTATOES (Arista e Patate Arrosto)

“In Tuscany they call pork loin Arista. It is the bone in rib ‘rack’ of the loin. Have the butcher french the bones of a 4-5 pound cut.  But it is not absolutely necessary. This dish, where the potatoes soak up the juices from the meat is a crowd pleaser and is not difficult to pull off. Impressive for dinner guests and elegant as a Holiday meal main course.”


Serves 4-6

Ingredients:

  • 1/2 cup extra-virgin olive oil

  • 6 garlic cloves, minced

  • 1 tablespoon butter, melted (optional)

  • 1 tablespoon minced fresh sage

  • 2 teaspoons minced fresh rosemary * see cooks note

  • 1 4-pound center-cut bone-in pork loin (rib) roast

  • 4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces

Preparation:

  1. Preheat the oven to 375°F.  Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan and season with salt and pepper. Rub the herb mixture over pork. (Can be made 1 day ahead. Cover and chill.)

 

  1. Cover pork loosely with foil and roast for 2 hours.  Add the remaining 1/4 cup oil to a heavy large skillet and heat the oil over medium-high heat. Season the potatoes with salt and pepper.  Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to the roasting pan with the pork. Toss the potatoes in the pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes longer. 

 

  1. Plate the pork in the center of a large platter and surround with potatoes. Pour the pan juices into a 2-cup glass measuring cup. Spoon fat off the top of the juices and discard. Pour juices over pork and potatoes. Slice the roast by cutting between each rib bone after it has rested for 10 minutes. 

 

Buon Appetito!

 

  • Cooks note - You really need fresh rosemary for this dish for the best flavor. The sage can be dried if you can’t get fresh. 

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