Arista with Rosemary & Sage Salt


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I like to serve this with Marta’s mum’s fennel. Make sure you don’t overcook the meat, it’s nice when it is just slightly past the pink stage. Beyond this point it dries out easily. If you don’t have any Rosemary & sage salt ready, you can make up a small amount now quickly. Leftovers are nice in panini the next day with some of the sauce and a little mustard.


  • 4 tablespoons olive oil, plus extra, for serving
  • tablespoons rosemary & sage salt
  • about 1.2 kg (2 lb 10 oz) boneless and rindless pork loin, but with some fat
  • 125 ml (4 fl oz/½ cup) white wine


Preheat the oven to 180°C (350°F/Gas 4). Combine 2 tablespoons of the oil with the herbed salt. Put the pork on a board. Spike a hole from one end to the other using the handle of a wooden spoon (not too thick), pushing it all the way through to create a tunnel. Use your fingers to stuff some of the herby oily mix in from both ends. Push it along with the handle of the wooden spoon to loosely fill the whole tunnel. This will give flavour inside and also look good when you slice the pork. Rub the rest of the herby oily mix all over the outside of the pork.

Lay a large sheet of foil on a work surface, shiny side down, and rub with but ter. Put the pork in the middle and wrap up snugly. Drizzle the remaining 2 tablespoons of oil over a baking tin of about 25 x 18 cm (10 x 7 inches). Add the pork package and roast for about 30 minutes, by which time the juices around should be golden. Unwrap the pork, discard the foil and pour the wine around.

Return to the oven and roast for another 30 minutes or longer if necessary, until the pork is golden and the juices on the bottom of the dish are gooey. If the juices look like they are drying up during that time, dribble a little water into the tin. Pour in about 125 ml (4 fl oz/½ cup) water 10 minutes before the end of cooking. The pork is done when you press it with a fork and the juices run out clear, not pink. Rest it in the tin for 10 minutes or so, then remove to a board. Serve in thin slices with a little juice over and a little drizzling of olive oil.

To serve any leftovers, bring the meat to room temperature, then slice thinly and heat up only the juice. Pour the warm juice over the slices to serve.