Art_Of_Entertaining_2016

Tuscan Dinner
Arista alla Fiorentina - Florentine Roast Pork
Arista derives from the Greek word aristos, meaning “best”. According to tradition, some Greek clergymen which visited Florence in
1430 for a Ecumenical Council were served the Tuscan-style roast pork and found it “aristos” or very good.
Ingredients
• 2 pounds boneless center-cut pork loin roast
• 3 teaspoons chopped fresh rosemary
• 4 cloves of garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• Twine for the pork
• 2 tablespoons olive oil
Directions
1. In a small bowl mix together the rosemary, garlic, salt and pepper.
2. Make deep cuts into the pork roast, stuff the incisions with the
garlic mixture and spread any remaining mixture over the entire
surface of the meat.
3. Tie the roast with cooking twine to maintain its neat,
compact shape and ensure even cooking; if it is a single-piece
roast, then the tying is optional.
4. Over medium heat add oil into a large enough saucepan or cast iron pan.. Add the pork roast brown all sides (about 8-10 minutes). Now
place the roast on a baking dish or if you are using a cast iron pan. (the dish/pan should not be too big otherwise the juices will dry out before
you can use them) and place it into the oven to cook for about an hour and a half. Check the roast periodically and baste with the pan juices,
turning the roast around every once in a while.
5. If you have a meat thermometer, the roast is done once the thickest part of the roast has reached 150-155 ∞F.
6. Remove the roast to a cutting board, cover loosely with aluminum foil and let stand for 15 minutes. Slice the meat and serve with
the pan juices.
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