Arista di Maiale – Roast pork loin

Italian dish

Ingredients for 6 people
1.5 kg loin roast of pork, bones removed but rind intact
Unsmoked “green” bacon with rind; enough to wrap around the roast
8 – 10 cloves of garlic
Rosemary, parsley, sage
Salt, black pepper
Olive oil

Preparation
Rub salt and pepper into the pork loin. Cut the garlic into slices, chop the herbs coarsely; distribute both over the meat side of the roast. Wrap the roast in bacon with the rind outermost, and fasten with butchers’ twine. Cover all the parts of the meat which are not wrapped in bacon with the rest of the herbs. The roast needs to be completely covered.

Place the roast in an oven-proof dish and drizzle with olive oil. Roast at 180°C for 45 minutes, then reduce the temperature to 140°C and roast for a further 75 minutes.

Take the roast out of the oven, leave it to stand for a few minutes (covered), then cut it into slices and serve.

Enjoy your meal.