Arista pork alla fiorentina

Among the meat dishes ideal for when there are guests, roasts are certainly among the favorites.
Not that they are otherwise avoided, but ... for the best yield of a preparation so it takes at least one pound of meat and then there must also be enough diners to get it out!

The pork loin I prepare is always very popular.
Here it is.
Traditionally, it should be prepared with a nice pork chop, still attached to the bone, and sometimes I prepare it so (see the recipe photo sequence).

However, I find that the best yield is given by a cut, such as the pork cup, more fatigued: the softness and taste at the end of the cooking are, in my opinion, much more appreciable.
Clearly I never use huge cuts, usually under the two pounds: as far as my table is often used for good forks, it is never the only course.

The secret of this preparation is all in the initial spice and in respect of the various phases of cooking.
The rest comes by itself.

Let's gather the ingredients and let's start.

Ingredients:

Preparation:

After rinsing and drying the meat, make a few incisions for a long time with a knife for a depth of about one centimeter.

In the mortar or minipimer, chop the leaves of one of the two sprigs of rosemary, garlic, sage, pine nuts, a little salt and pepper and a CT of oil.

Season the meat with the chopped spices making it particularly penetrate deeply into the incisions made previously.

Tie the meat well and fix the second sprig of rosemary.

Preheat the oven to 200 ° and in the meantime sauté the meat in a skillet with two CT of hot oil.

Make it color well on all sides.

Put the freshly prepared meat in a baking pan adding also the last CT of oil.
Degrease the pan with part of the white wine, sprinkle it, and add the bottom to the roast.
Hold the wine to be added later if the meat tends to dry (usually with the pork cup does not happen).
Bake in the already hot oven for 45 '.

While the meat is cooking, blanch the potatoes, peeled and chopped, in boiling salted water for five minutes, drain and keep aside.
Clean the spring onion and cut it into trunks.
I passed the 45 'of the first cooking phase, remove the meat from the pan, dispose of the vegetables and lay over the meat.
Bake again and cook for other 45 '.

When cooked, season generously with salt and pepper and let stand for ten minutes.
Then slice and place the meat on a serving plate and the vegetables in a bowl.

Serve with vegetables and sliced ​​Tuscan bread.

Buon appetito!

ADVICES AND NOTES:

• Wine for cooking: as an alternative to wine use a meat broth.
• Wanting to prepare the pork loin with pork loin, here is the complete photo sequence!
  The bone of the ribs will be separated well to the piece of meat and wrapped in aluminum so that it does not abrupt.
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