Arista di Maiale alla Fiorentina

In Italy the pork is so sweet and tender that this classie Florentine roast vibrates with intense flavor. Because American pork is fatter and less sweet, I’ve accented the roast with a pinch of cloves and a little lemon juice. Simple oven-roast potatoes and bitter greens such as Swiss chard, dandelion, or broccoli rabe are ideal accompaniments to balance the richness of the pork.