Servings: four to six.
Roasting the meat with milk is a traditional Italian method that also produces a delicious gravy. I like to serve this dish with roasted shallots and garlic cloves and a green vegetable like zucchini or green beans.
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I made this for New Year's Day dinner. I brined the pork for 6 hours before butterflying it. I think that really adds to the overall flavor and tenderness of the Arista. Also added chopped fresh sage to the paste. Used a about 2 cups of milk. I would surely make this again.
It was an ok recipe -- I would definitely lower temp since the pork of today (especially the free-range I get) is so lean that it cooks really fast. I'd say 375 and check often. The gravy was not all that great -- just ok. The amount of salt is too low. It only asks for a little bit in the stuffing. I would salt and pepper the outside of the pork loin after tying but before browning. Pretty bland, otherwise.
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