🍖 Arista (Tuscan roast pork loin)

Name: Arista (Tuscan roast pork loin)
Total time: 110 min
Yield: 6
Cuisine: Italy · Tuscany, Florence
Ingredients: 1.2 kg boneless pork loin; 3 sprigs rosemary, leaves finely chopped; 4 garlic cloves, crushed; 1 tbsp fennel seeds, lightly crushed; 2 tbsp olive oil; 2 tsp salt and 1 tsp black pepper; 150 ml water

Origin: Italy · Tuscany, Florence

351kcal

per serving · 180 g

195kcal

per 100 g

43 gProtein24 g / 100 g

20 gFat11 g / 100 g

1 gCarbs0.5 g / 100 g

Arista is a Tuscan roast of pork loin rubbed with a paste of rosemary, garlic, fennel seeds, salt, pepper and olive oil, then roasted slowly until the outside is browned and the meat stays juicy. The herbs perfume the whole joint and the pan juices are spooned over the slices. It is served hot or at room temperature, often with roast potatoes or greens.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly0.5 g carbs per 100 g

✓

High protein24 g protein per 100 g — 49% of the calories

Not vegetarianbecause of: pork loin

Not veganbecause of: pork loin

Contains porkbecause of: pork loin

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

pork loinrosemarygarlicfennel seedsolive oil

Recipe

6 servings110 min

Ingredients

1.2 kg boneless pork loin
3 sprigs rosemary, leaves finely chopped
4 garlic cloves, crushed
1 tbsp fennel seeds, lightly crushed
2 tbsp olive oil
2 tsp salt and 1 tsp black pepper
150 ml water

Method

Mix the rosemary, garlic, fennel seeds, salt, pepper and 1 tbsp of the oil into a paste.
Make a few deep cuts in the pork with a thin knife and push some of the paste inside, then rub the rest all over the meat. Tie with string and, if you have time, leave it for a few hours in the fridge.
Heat the oven to 180 °C. Brown the loin on all sides in the remaining oil in a roasting pan.
Add the water to the pan and roast for about 1 hour 15 minutes, basting now and then, until the centre reaches 63–65 °C.
Rest the meat for 15 minutes, slice it thinly and spoon the pan juices over it.

How to make it lighter

A 180 g serving is about 350 kcal with plenty of protein; trim the outer fat before roasting to lighten it further.
Slice thinly — a fan of thin slices looks generous at a smaller weight, and 120–150 g is a satisfying portion.
Serve with roasted fennel or green beans instead of roast potatoes cooked in the fat.

History

Arista is a classic of Florentine home cooking. The story goes that during the Church council held in Florence in 1439, Greek bishops tasted the roast and called it 'aristos', meaning the best, and the name stuck — but the word appears in older Tuscan texts, so the tale is generally treated as a legend.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →