Arista di Maiale al Forno (Florentine-Style Roast Pork Loin)
Why this recipe works
- Classic Tuscan flavouring: Garlic, rosemary, olive oil and pork form the recognisable flavour base of arista, keeping the seasoning simple but aromatic.
- Juicy roast pork: Starting hot, then lowering the oven temperature helps the outside develop colour while the centre cooks more gently.
- Simple pan juices: White wine lifts the browned bits from the roasting pan, turning them into a savoury rosemary-scented sauce.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the pork rest as directed so the juices settle and the slices stay moist.
- Serve after reducing the juices: The pan juices are best spooned over the pork while warm, soon after the wine has simmered and lost its raw alcoholic edge.
Ingredient notes
- Choose the right cut: A boneless pork loin roast gives neat, even slices and suits this lean, herb-led preparation.
- Use fresh rosemary if possible: Fresh rosemary gives a cleaner, more aromatic flavour than dried herbs and stands up well to roasting.
- Use a drinkable white wine: The wine is reduced directly into the pan juices, so choose one with a clean, dry flavour rather than anything sweet.
Common mistakes
- Do not rely on time alone: Pork loin is lean, so a thermometer gives a more reliable result than roasting by minutes only.
- Watch the pan juices: After the initial high-heat stage, reducing the oven temperature helps prevent the garlic and roasting juices from catching.
Make-ahead tips
- Season ahead if useful: The pork can be rubbed with the garlic, rosemary, salt, pepper and oil earlier in the day, then kept covered in the fridge until roasting.
- Reheat gently: Warm leftover slices with some of the pan juices to help prevent the lean meat from drying out.
- Freeze with juices: Leftovers freeze best when wrapped with a little of the pan juices, which helps preserve flavour and moisture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Peel and finely chop the garlic, then strip the rosemary leaves from the sprigs and finely chop the leaves.
- Pat the pork dry and place it in a roasting pan. Rub all over with the garlic, rosemary, fine sea salt, black pepper and olive oil.
- Roast for 15 minutes, then reduce the oven to 170°C (340°F). Continue roasting for 45 to 55 minutes, or until a thermometer reads 63°C (145°F) in the thickest part.
- Transfer the pork to a board and rest for 10 minutes. Carefully pour off any excess fat from the roasting pan, leaving the browned bits and juices behind.
- Set the roasting pan over a medium heat on the hob and add the white wine. Simmer for 2 to 4 minutes, scraping up the browned bits, until the juices smell less alcoholic and look slightly reduced.
- Slice the pork and spoon over the rosemary-scented pan juices. Serve straight away.
Recipe notes
Tips
- For the juiciest result, aim for 63°C (145°F) in the centre, then let the pork rest so the temperature rises slightly and the juices settle.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the pork to 70°C (160°F) and rest as directed.
Substitutions
- Replace Fresh rosemary with Fresh thyme for a softer, more floral herb note.
- Replace White wine with Dry white wine for a cleaner, crisper pan sauce.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container with the pan juices. Reheat slices in a 180°C (355°F) oven with a splash of the juices until piping hot, or enjoy cold in sandwiches; freeze well wrapped for up to 2 months.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (15min active)
- Difficulty: Easy
- Cuisine: Italian
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Lamb Kleftiko (Slow-Roasted Lamb with Garlic, Lemon and Potatoes)
Slow-roasted Greek lamb with garlic, lemon and potatoes
Roast Leg of Lamb with Mint Sauce and Roasted Potatoes
Roast leg of lamb with mint sauce and roasted potatoes
Grilled Entrecôte with Café de Paris Butter
Grilled entrecôte with melting Café de Paris butter
Argentine Asado with Chimichurri
Grilled ribeye served with parsley and garlic chimichurri
Zwiebelrostbraten (Beef Steak with Fried Onions)
Beef steak with crisp fried onions and simple beef gravy
Churrasco con Chimichurri (Grilled Skirt Steak with Herb Sauce)
Grilled skirt steak served with parsley and garlic chimichurri
Tiradito with Ponzu Dressing (Japanese-Peruvian Salmon)
Chilled salmon tiradito with ponzu dressing and sesame oil
Risotto ai Frutti di Mare (Italian Seafood Risotto)
Creamy seafood risotto with prawns, mussels, squid and lemon
Leek and Potato Soup with Stilton Croutons
Smooth leek and potato soup with Stilton croutons
Chicken Chettinad (South Indian Spiced Curry)
South Indian chicken curry with coconut milk and curry leaves
Air Fryer Pork Chops with Apple Sauce
Juicy air-fried pork chops topped with warm cinnamon apple sauce
Slow Cooker Beef Short Ribs with Red Wine
Slow-cooked beef short ribs in red wine sauce
Agnello alla Romana con Carciofi (Roman Lamb Stew with Artichokes)
Roman lamb stew with artichokes, white wine and rosemary
Pollo al Mattone (Weighted Pan-Roasted Chicken)
Weighted pan-roasted chicken with rosemary, garlic and lemon
Agnello alla Scottadito (Italian Grilled Lamb Cutlets)
Grilled lamb cutlets with rosemary, garlic and lemon
Lomo Adobado (Marinated Pork Loin Roast)
Marinated pork loin roast with smoked paprika and garlic
Cordero Asado de Navidad (Spanish Christmas Roast Lamb)
Roast leg of lamb with rosemary, garlic and potatoes
Cordero Asado (Spanish-Style Roast Lamb with Garlic and Rosemary)
Roast lamb with garlic, rosemary, lemon and white wine
You might also like
Bangers and Mash
Pork sausages over creamy mash with onion gravy
Norwegian Baked Salmon with Dill and Mustard Sauce
Baked salmon with mustard, dill and lemon
Croquetas de Jamón (Ham and Béchamel Croquettes)
Crisp ham croquettes with a creamy béchamel centre
Nopales con Chorizo y Huevo (Cactus, Chorizo and Eggs)
Nopales sautéed with chorizo and folded into scrambled eggs
Semur Daging (Indonesian Beef in Sweet Soy Stew)
Indonesian beef stew braised in sweet soy with potatoes
Patatas a la Riojana (Potato Stew with Chorizo and Paprika)
Potato and chorizo stew simmered with sweet paprika
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
