This Tuscan roast pork is made from a seared pork loin rubbed with a garlic, rosemary, and sage paste and then slowly roasted in the oven. Easy, elegant, and certain to impress. (Keto)
What Exactly Is Arista alla Fiorentina?
Curious about what to expect from this Italian classic? In the words of the author, “Tuscan or Florentine-style roast pork—arista alla fiorentina—is often served just slightly warm, usually with white beans. Rosemary and garlic are common seasonings, but the anchovy gives the roast that special something—saltiness and savoriness, without any noticeably fishy flavors.”
Tuscan Roast Pork
- Quick Glance
- 30 M
- 3 H
- Serves 4
Preheat the oven to 225°F (110°C) and position a rack in the center of the oven.
Meanwhile, in the bowl of a small food processor, combine the garlic, rosemary, sage, anchovy (if using), and 3 tablespoons oil and process until a coarse paste forms. (Alternatively, you can use a mortar and pestle.)
If desired, use kitchen string to tie the pork tightly crosswise about every 2 inches (5 cm). You can slip the bay leaves under the twine if you like. If you do not tie your pork, but wish to use bay leaves, simply carve a couple slits in the pork and tuck the bay leaves into the slits.
Season the pork on all sides with the salt, rubbing the meat to coat it.
In a large ovenproof skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Add the pork and sear, starting with the fatty side and using tongs to turn it, until dark golden brown on all sides, 8 to 10 minutes total. Turn off the heat and let the pork in the skillet.
Using an offset spatula or pastry brush, coat the pork with the herb mixture. If you’re the sort who likes the punch of raw garlic, reserve 1 tablespoon of the herb mixture to coat the pork after it comes out of the oven.
Transfer the skillet to the center rack in the oven and roast until the meat is tender and the internal temperature is around 180°F (82°C), 2 to 3 hours. (Rest assured, if you just got alarmed at those numbers, that although this is a much higher internal temperature than we typically cook pork, it works.)
Remove the skillet from the oven. If desired, brush the top and sides of the pork with the reserved 1 tablespoon herb mixture. Let the pork cool for at least 5 minutes.
Transfer the pork to a cutting board, reserving the cooking juices in the skillet. Remove and discard the string and bay leaves, if using.
Slice the pork very thinly (about 1/8 inch | 4 mm thickness) and arrange the slices on a serving platter. Drizzle with the juices and herbs from the pan. Serve warm or at room temperature.
Recipe Testers' Reviews
In a word, OUTSTANDING! This roast pork came out wonderfully tender, juicy, and very flavorful. Could it be because it’s sliced so thinly or roasted low and slow or…who cares, whatever it is, it definitely works. The entire house smelled fabulous while it was roasting and we couldn’t wait to eat it!!
I used anchovy paste instead of anchovy filet since it was more convenient to use a little bit of the paste without having to open an entire tin of anchovies. This addition did add a subtle savory note of flavor to the roasted garlic and herbs in this dish.
I let it roast for 2 hours and checked the temperature and it registered 175°F. It looked beautiful so I took it out and let it rest while I prepared my side dishes. I opted not to use the remaining 1 tablespoon herb mixture after the roast came out of the oven, since I’m not a fan of raw garlic, and it was definitely not missed. The pan sauce drizzled over the slices were amazing!
In keeping with the flavors of Tuscany, I served the roast alongside warm white beans with rosemary and olives and steamed fresh broccoli.
I’ll definitely be serving this very impressive dish to guests!
A lovely roast pork loin that combines ease of roasting along with the fun reverse-searing that’s so satisfying.
In place of a skillet, I used a higher-sided Le Creuset that was large enough for the meat and caught the spatter as I seared. The fresh herb rub was good although a bit rosemary dominant. I think with such a small volume, if you do not have a smaller food processor (my is a full size Cuisinart), pre-chopping the rosemary by hand or in a spice grinder would help make a better paste, but it still turned out lovely as instructed.
While this recipe may be a weekend project, it was possible to pull it off on a weeknight. Deliciously comforting and the perfect thing to cook when your garden’s rosemary and sage have broken out madly after winter and are growing like crazy!
Since my pork tenderloin was quite a bit larger than specified, I divided it, using just over 2 pounds for this recipe and reserved the remainder for other projects (you could cut your extra portion into center-cut chops). The searing was easy, using tongs, and all sides including the ends were nicely browned (I started with the fattier side). I used a silicone brush to apply the herb mixture. At 2 hours and 15 minutes we were at 178℉, and I removed it to rest and then sliced just enough for the two of us.
On the second evening, I had the opportunity to remove the excess fat from the surface of the chilled pan drippings. I heated it with some extra chopped fresh sage and then strained it and added a splash of heavy cream. This slightly more refined sauce was delicious over the roast pork. The rest of the roast pork will be incorporated into sandwiches and tacos.