Arista (Roast Pork Loin) 8.000
Jul 25, 2007

The chopped herb mixture stuffed into slits in the meat gives this pork its Italian flavor. Faith Heller Willinger cooks hers on a spit roaster, allowing its skin to turn golden brown and crisp. But a skinless loin roasted in the oven tastes great, too.

Ask your butcher to bone a pork loin and reassemble the boned meat on top of the rib rack, tying it all together firmly with kitchen twine. A skin-on pork loin can be ordered through

Servings: 8 - 10
  • 6 medium cloves garlic
  • 3 to 4 tablespoons rosemary leaves
  • 2 teaspoons fine sea salt
  • Freshly ground black pepper
  • 1 4- to 5-pound pork loin, boned, meat reassembled on the bone and tied firmly


Mince the garlic and rosemary together and combine with the salt and several grinds of pepper.

Insert a paring knife blade fully into each end of the pork loin. Working from both ends, stuff the slits with the garlic-herb mixture, reserving 1 tablespoon to rub on the outside of the meat. Let the meat sit at room temperature for 30 minutes to 1 hour. (It can be prepared in advance, but let it come to room temperature before roasting.)

Preheat the oven to 325 degrees. Place a lightly oiled flat rack in a large roasting pan, then transfer the meat to the rack. Roast for 1 1/2 hours or until the internal temperature of the pork registers 140 to 145 degrees on a meat thermometer. Transfer the meat to a cutting board and let it rest for 10 to 15 minutes before discarding the twine ties around the roast. Cut the meat into 3/4-inch-thick slices, then cut each slice in half or thirds. Cut the bone section into ribs, if desired. Serve warm.

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Recipe Source

Adapted from Willinger's "Adventures of an Italian Food Lover" (Clarkson Potter, 2007).

Tested by Bonnie S. Benwick.

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