Pork Loin of Cinta Senese

4 people
1 1/2 h


- 1 kg Pork loin
- 4 Cloves of garlic
- 3 Sprigs of Rosemary
- 5 Sage leaves
- Salt
- Extra-virgin olive oil and pepper
- 1/2 cup of white wine

The name "Arista" was born in Florence, the year of the Ecumenical Council of the Roman Catholic and Greek Church(1439). The Greek Cardinal Bessarione, during a special banquet, exclaimed in front of all the florentine audience: "Aristos!" (= "excellent!" in Greek) referring to the delicious piece of meat that he had tasted at this occasion and of which we will give you now the recipe:

1) Finely chop with a chopping knife rosemary, sage and garlic and mix with a table spoon of salt.

2) Peel and cut the potatoes into large chunks.

3) Insert the chopped spices in deep but narrow cuts in the sirloin.

4) Sprinkle everything with olive oil, the chopped spices adding some coarse salt.

7) Put the pork loin in a big baking dish, add the potatoes around the meat and season with salt and rosemary. A final generous dash of olive oil and cook it in the oven at 180°C for about 1 hour. (Attention: the Cinta Senese meat should still be very slightly rare. So don't let it cook to long!)