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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?