Aristà Dimaiale Alla Fiorentina

Florentine Roast Pork Loin

Preparation info
  • Serves


    • Difficulty


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By Joyce Goldstein

Published 2001

  • About

In Italy, the pork is so sweet and tender that this excellent Florentine roast carries an intense flavor. American pork is blander and leaner, however, and dries out easily, so I advise brining the meat for a few days before roasting, to keep it moist and juicy. If you are serving the roast warm, simple roast potatoes or olive oil mashed potatoes and bitter greens such as Swiss chard, dandelion, or broccoli rabe are ideal accompaniments to balance the richness of the meat. At Enoteca Baldi