Roast Pork with Rosemary

Name: Roast Pork with Rosemary (Arista di Maiale)
Cuisine: Italian
Ingredients: 8 tbsp fresh rosemary, finely chopped; 4 garlic cloves, very finely chopped; 2 tbsp sea salt; 1.5 kg (3 lb 5 oz) loin of pork, French trimmed, crackling scored in squares; 1.5 kg (3 lb 5 oz) loin of pork, French trimmed, crackling scored in squares; olive oil for basting

Arista di Maiale

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

It is best to use pork on the bone for more flavour, although you can find pork without bone in most delicatessens in Italy. There they would keep the cooked pork for a week, submerged in olive oil, to be eaten cold. I much prefer to eat it hot, just as it comes out of the oven.

Ingredients

8 tbsp fresh rosemary, finely chopped
4 garlic cloves, very finely chopped
2 tbsp <

Europe
Italy
Main course
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6.

Rub the garlic and salt on to the entire surface of the joint. Rub 2 tbsp of the chopped rosemary over the joint as well. Sprinkle generously with olive oil, then with the rest of the rosemary, and