Italian Roast Pork Loin

Italian Roast Pork Loin or Arista di maiale al Forno is a prime example of how the Italians transform an everyday dish into a culinary masterpiece. I know of few other cultures who can add their personality to the food they prepare like the Italians do. They seem to achieve it with ease and style. Submitted by David McCarthy, Australia


  • 1-1/2 lbs (675 grams) pork loin
  • 2 carrots
  • 2 stalks celery
  • 1 large white onion
  • 1 small onion
  • 2 sprigs fresh rosemary
  • 2 sprigs of thyme
  • 6 sage leaves
  • 4 cloves garlic
  • 2 Tbsp oil
  • cup dry white wine (Sauvignon Blanc or Chardonnay are best)


Mince the sage and a rosemary sprig and then add a handful of coarse salt. Mix in well.

Peel the small onion and then cut it in half. Take one half and make slices into the cut surface both horizontally and vertically making a sort of checker board pattern about 1/4 inch deep.

Press the cut surface into the salt and herb mixture and then use it to rub the pork loin. Repeat this step a number of times until the loin is well seasoned.

Place the loin, fatty side up, in a baking dish in a preheated oven at 350F (approx 180C) along with the onion half used for applying herbs, 2 sprigs of thyme, the other sprig of rosemary and 2 Tbsp olive oil.

(Tip: Quickly dip the Rosemary and Thyme into boiling water before putting it into the pan and this will bring out the flavors far better than any other method.) Bake for 30 minutes then add the carrots, onions and celery cut in pieces along with the peeled garlic.

Pour a half cup of dry white wine over it all and place back in oven.

Bake for another 30 minutes or until done, mixing the vegetables once or twice. If they get too dry add a little bit of water.

Remove the vegetables and pass them through a vegetable dicer.

Slice the pork loin and put it on a serving dish laying one slice up on another to make a row.

Pour the vegetable sauce down the middle of the row and serve.


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