Roast Pork Loin and Potatoes

Roast Pork Loin and Potatoes
Roast Pork Loin and Potatoes
(Arista e Patate Arrosto) If the grilled steak known as bistecca alla fiorentina is the king of meats in Tuscany, then pork loin is surely the queen. Tuscans call pork loin arista, a word that comes from the Greek aristos, meaning "the best" (Greek bishops visiting Florence in 1450 declared it so). The meat is usually studded with garlic and rosemary and cooked on a spit. It can also be roasted in the oven, as we do here; covering it for the first two hours is the secret to tender arista. In Italy, thin, overlapping slices of the pork are often served surrounded by roasted potatoes.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Italian Herb Pork Potato Roast Northern Italian Rosemary Pork Tenderloin Sage Bon Appétit
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh rosemary
  • 6 garlic cloves, minced
  • 1 tablespoon butter, melted
  • 1 4-pound center-cut bone-in pork loin (rib) roast
  • 4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces
  • Carbohydrate 33 g(11%)
  • Cholesterol 154 mg(51%)
  • Fat 50 g(77%)
  • Fiber 3 g(11%)
  • Protein 51 g(101%)
  • Saturated Fat 14 g(71%)
  • Sodium 128 mg(5%)
  • Calories 786

Preparation Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours. Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes. Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

Preparation Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours. Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes. Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

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