Pork Loin with Cannellini Arista di Maiale con Cannellini

3 lbs. pork loin center cut, with or without bone
Few cloves
2 small sprigs of fresh rosemary
1 lb. cannellini beans
1 garlic head, whole
Olive oil
Salt
Black pepper, freshly ground

Spike the meat in the very center with a "battuto" (chopped up vegetables) prepared with garlic,

 rosemary and cloves. Brush the meat with oil, add salt to taste and set aside for one hour.

After soaking the cannellini beans overnight, cook them in slightly salted water. Set aside but keep warm.

Place the pork in a greased baking pan, roast in oven at 450º F for 2 hours, turning the meat frequently in its own fat. When the arista is ready, remove from the cooking pan, slice and arrange on serving platter.

Serve with the warm beans dressed with olive oil, salt and pepper.

Arista is also very good if served cold. Frequently the cooking juices from the meat

are used to cook bitter broccoli or black cabbage, which are then served with the arista.

Note: Arista can also be cooked on the spit.

Thank you Vernalisa

Vernalisa's Party Page
Vernalisa's Recipe Board