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Roasted Pork Loin with Garlic & Rosemary (Arista)

Amy Albert

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.


  • One 2-lb. boneless pork loin, trimmed of fat
  • 4 large cloves garlic
  • 3/4 tsp. kosher salt
  • 1-1/2 Tbs. coarsely chopped fresh rosemary; plus more sprigs for garnish
  • 1 tsp. black peppercorns, cracked
  • 4 Tbs. olive oil
  • 1 cup whole milk; more if needed

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 350
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 95
  • Sodium (mg): 330
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 34


  • Heat the oven to 400°F. Butterfly the pork loin by making a horizontal slit in the loin, cutting almost through to the other side. Open the meat flat, like a book, so it’s an even thickness. Mince the garlic, sprinkle the salt over it on the cutting board, and repeatedly scrape the flat side of a chef’s knife over the garlic until it has a paste-like consistency. Scrape the garlic into a small bowl and mix in the rosemary, pepper, and 2 Tbs. of the oil. Spread two-thirds of this paste on the inside of the pork and then roll and fold the stuffed loin over itself so that it forms a tight cylinder. Using kitchen twine, tie the meat at 1-1/2-inch intervals. Reserve the remaining paste.

  • Heat the remaining 2 Tbs. oil in a Dutch oven over medium-high heat and brown the meat thoroughly on all sides, about 2 minutes on each side. Pour the milk into the pan and then spread the remaining rosemary-garlic paste on top of the pork. Cover and roast in the oven, basting occasionally with the pan juices, until an instant-read thermometer inserted in the center of the meat registers 145°F, 30 to 40 minutes. If the sauce reduces rapidly during cooking, add more milk.
  • Transfer the pork to a carving board, cover it loosely with foil, and let it rest for 5 to 10 minutes. Whisk the sauce vigorously to break up the clumps of milk solids and smooth the texture. If the sauce looks very watery, simmer it on the stovetop until it’s reduced to about 3/4 cup. Taste and adjust the seasonings. To serve, carve the pork into thick slices (discarding the strings) and arrange overlapping slices on a platter. Spoon the sauce over the pork and decorate with the rosemary sprigs.


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Reviews (6 reviews)

  • JRH_MTL | 08/09/2020

    I loved this recipe. I added extra rosemary in addition to thyme and chives from my garden. It certainly did not need more salt but I must admit to also adding a touch more peppercorns.

    After reading other reviews, I did turn down the heat to 375 and I also thought another quarter cup of milk was a good idea. I thickened up the sauce by having a little bit of butter, flour and some potato water ready to mix in with the sauce. Delicious.

  • serafinadellarosa | 01/02/2014

    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.

  • kalyson | 12/27/2008

    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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