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Bone-in Tuscan roast pork loin on a wooden board with herb crust and carved slices showing juicy interior

Arista di Maiale al Forno (Tuscan Roast Pork Loin)

Tuscan bone-in pork loin roasted with rosemary, garlic, and fennel seeds. Straightforward technique, strong flavor, good either hot or cold.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

For the roast
  • 1.5 kg bone-in center-cut pork loin (arista) ask the butcher to score between the bones
  • 3 tbsp extra-virgin olive oil
  • 1.5 tsp fine sea salt
  • 1 tsp black pepper, freshly ground
For the herb paste
  • 3 tbsp fresh rosemary needles stripped from about 3 large sprigs
  • 5 garlic cloves 3 minced, 2 sliced thin for stuffing
  • 1.5 tsp fennel seeds lightly crushed in a mortar
  • 2 tbsp extra-virgin olive oil to loosen the paste
For the pan
  • 150 ml dry white wine Vernaccia or Vermentino preferred; chicken broth works too
  • 100 ml water or light chicken broth added if pan juices look dry

Method
 

Prep the pork
  1. Remove the pork loin from the fridge 30 minutes before cooking. Pat it completely dry with paper towels - a dry surface browns, a wet one steams.
  2. Make the herb paste: combine the minced garlic, rosemary needles, crushed fennel seeds, 2 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper in a small bowl. Mash with a fork until roughly combined.
  3. Using a sharp paring or boning knife, cut deep slits (at least 2 cm) all over the meat - between the bones, across the top, along the sides. Aim for 12 to 15 cuts total.
  4. Push one thin garlic slice and a small pinch of herb paste into each slit. Spread the remaining paste over the entire surface of the roast.
  5. Rub the outside of the roast with the remaining 3 tbsp olive oil and season with the remaining 0.5 tsp salt and 0.5 tsp pepper.
Roast
  1. Heat the oven to 220 C / 430 F (fan-assisted 200 C / 390 F). Place the pork loin bone-side down on a rack set inside a roasting pan.
  2. Roast at 220 C for 20 minutes until the surface is deep golden-brown and fragrant. This high-heat phase sets the crust.
  3. Reduce the oven temperature to 180 C / 355 F. Pour the white wine into the bottom of the roasting pan (not over the meat).
  4. Continue roasting for 55 to 70 minutes, basting with the pan juices every 25 minutes. Add the 100 ml water or broth if the pan looks dry.
  5. Check the internal temperature with an instant-read thermometer inserted into the thickest part away from the bone. Pull the roast at 63 C / 145 F.
  6. Tent loosely with foil and rest for 15 minutes before carving. The internal temp will rise to around 66 C / 151 F during resting.
Make the pan sauce
  1. While the pork rests, place the roasting pan over medium heat on the stovetop. Scrape up any browned bits with a wooden spoon.
  2. If the liquid has reduced to a glaze, add a splash of water or broth and stir. Strain through a fine-mesh sieve into a small jug.
  3. Taste and adjust salt. Serve the juices alongside the sliced pork - no further reduction or thickening needed.
Carve and serve
  1. Slice between the bones first to separate each chop-section, then slice the boneless meat thinly (about 1 cm) against the grain.
  2. Arrange on a warm platter, spoon over a little of the pan juice, and bring the rest to the table in the jug.

Notes

If you have time, apply the herb paste the night before and refrigerate uncovered - the surface dries out slightly, which gives you a better crust the next day.