Arista di Maiale

A pork roast with tender, juicy meat, deeply infused with garlic and rosemary. The skin becomes crispy under the heat, while the pan juices reduced with white wine coat the meat beautifully.

• Prep time: 20 min
• Cook time: 75 min
• Difficulty: Medium
• Calories: 418
• Protein: 45 g
• Carbs: 2 g
• Fat: 24 g

Ingredients

• 0.8 kg Roast pork ( shoulder or loin cut )
• 2.7 piece Garlic ( cloves peeled and cut into slivers )
• 2 piece Rosemary ( fresh sprigs, leaves removed )
• 6.7 piece Sage ( fresh leaves )
• 100 ml Dry white wine ( for deglazing )
• 2.7 tbsp Extra virgin olive oil ( for cooking )
• 0.7 tbsp Gray sea salt ( to be crushed )
• 0.7 tsp Black pepper powder ( freshly ground )

Instructions

1. Aromatic prep

   Crush the black pepper with the sea salt and chopped herbs. Roughly chop the garlic. Using a thin knife, make deep incisions in the pork meat.

2. Deep seasoning

   Push the garlic pieces and herb mixture into the incisions. Rub the entire surface of the roast vigorously with the remaining salt and pepper to infuse the flavors.

3. Browning in the pot

   Heat olive oil in a pot. Sear the roast on all sides until a golden, appetizing crust forms. The fat should start to render and brown.

4. Slow cooking and deglazing

   Pour in the white wine to deglaze the pan juices. Place in the oven at 180°C. Baste the meat regularly with the cooking juices. The roast is ready when a knife slides in without resistance and the juices run clear.

5. Resting the meat

   Remove the roast and wrap it in foil. Let it rest for 15 minutes. This is the crucial step for the fibers to relax and the juices to redistribute throughout the meat.

Chef's tips

• If you use a bone-in roast, the meat will be even more flavorful and the juices richer.
• Never slice the meat right out of the oven, the juices will escape and the meat will turn dry.
• Make sure to scrape all the juices from the bottom of the pot; that's where all the flavor is.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Excellent served cold in thin slices with a touch of mustard.