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 today to get daily recipes 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.
© 2020 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?