Arista Tuscan Roast Pork Recipes

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TUSCAN PORK ROAST



Tuscan Pork Roast image

Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families. -Elinor Stabile, Canmore, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 5

5 to 8 garlic cloves, peeled
1 tablespoon dried rosemary, crushed
1 tablespoon olive oil
1/2 teaspoon salt
1 boneless pork loin roast (3 to 4 pounds)

Steps:

  • In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 157mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.

TUSCAN-STYLE PORK ROAST (ARISTA)



Tuscan-Style Pork Roast (arista) image

Categories     Garlic     Pork     Marinate     Roast     Rosemary     Pork Tenderloin     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher

Steps:

  • Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
  • Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.

ARISTA (TUSCAN ROAST PORK)



Arista (Tuscan roast pork) image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 5

4 cloves garlic
3 or 4 sprigs fresh rosemary or 1 tablespoon dried
1 teaspoon sea salt
1 4-pound boneless pork loin, rolled and tied
3 or 4 tablespoons extra-virgin olive oil, more if desired

Steps:

  • Crush garlic with a knife blade, and mince finely together with rosemary and salt. Using the point of a small knife, pierce the pork in a dozen or more places and stuff a little of the garlic mixture into each opening. Rub leftover garlic over the pork. Set aside for several hours, or refrigerate until ready to cook.
  • Heat oven to 350 degrees. Place pork on a rack in a baking pan, and spoon 3 or 4 tablespoons olive oil over the surface. Place in the preheated oven, and roast, allowing 25 minutes per pound. Halfway through, turn the roast to brown evenly. Thirty minutes before the roast is done, turn it again, and increase the oven temperature to 450 degrees to brown well.
  • When pork has been roasted, remove from the oven, and allow to rest for at least 10 minutes before carving. It can be served warm, at room temperature or even cold, with a puree of white beans.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 261 milligrams, Sugar 0 grams, TransFat 0 grams

ARISTA (TUSCAN HERB-INFUSED ROAST PORK) - FROM THE "MEAT&AM



Arista (Tuscan Herb-Infused Roast Pork) - from the

This is one of the best pork dishes I make. It has never failed to please (except the one time I drank too much vino and forgot to pull it from the oven...but that's another story! The flavors are really tremendous! If you need a bigger dish, double it to an 8 lb roast, just be sure to double the herb mixture! I always serve it with white beans cooked in tomatoes/garlic and sage....yummy!

Provided by Warren B.

Categories     Pork

Time 1h50m

Yield 1 4 lb Roast, 8 serving(s)

Number Of Ingredients 12

1/4 cup finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
2 teaspoons crushed fennel seeds
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
4 lbs center-cut boneless pork loin, with a thin layer of fat left intact
1/4 tablespoon olive oil
10 garlic cloves, thinly sliced
1/4 cup dry white wine
1 cup chicken stock or 1 cup beef stock
salt
fresh ground black pepper

Steps:

  • FLAVOR STEP: Combine all the ingredients in a small bowl. Rub all over the meat to provide it with a genrous coating.
  • Preheat the oven to 450°F.
  • Brush the meat with 2 tablespoons of the oil.
  • Brush a shallow roasting pan with the remaining 1/2 tbs. oil and scatter the sliced garlic on the bottom to provide a bed for the roast.
  • Lay the roast on the garlic, fat side up.
  • Put the pan in the center of the oven and roast for 15 minutes.
  • Turn the oven down to 300 F and roast for 1 1/4 hours longer if cooking a 4 pound roast, 2 hours longer for a double roast.
  • Test the meat: when the center reads 145F to 150F on an instant read thermometer, remove the meat from the oven and cover it loosely with foil whil you prepare the sauce.
  • PAN SAUCE: Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom.
  • Add the stock and cook until the sauce is reduced by half.
  • Strain the sauce.
  • Salt and pepper to taste and server over 1/4 inch slices of the meat!

Nutrition Facts : Calories 479.1, Fat 29.4, SaturatedFat 10.1, Cholesterol 143.8, Sodium 1030.2, Carbohydrate 3.4, Fiber 0.7, Sugar 0.6, Protein 46

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Top Asked Questions

What is Tuscan roast pork?
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) Want it? Click it. Preheat the oven to 225°F (110°C) and position a rack in the center of the oven.
How to cook a pork loin roast in the oven?
Set aside for several hours, or refrigerate until ready to cook. Heat oven to 350 degrees. Place pork on a rack in a baking pan, and spoon 3 or 4 tablespoons olive oil over the surface. Place in the preheated oven, and roast, allowing 25 minutes per pound. Halfway through, turn the roast to brown evenly.
What is Arista alla fiorentina?
This slow roasted Tuscan pork loin, known in its lovely native language as Arista alla Fiorentina, is what you make when you want to impress with minimal effort. Simply sear it, rub it with an intoxicatingly aromatic herb paste, and slide it in the oven for a couple hours while you go about your day.
What is Arista and how did it get its name?
Arista has such a fascinating legend when it comes to its name. They say that this dish was named arista in the XV century, during the ecumenical council in Florence. Cosimo il Vecchio, the patriarch of the Medici family, offered a banquet to the Greek delegation representing the Orthodox church.

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