Arista di Maiale (Pork Loin)

ARISTA DI MAIALE (PORK LOIN)

I learned this recipe on a cooking vacation in Florence.  We had the amazing opportunity to be in a villa in the hills of Tuscany in a kitchen observing a fantastic Italian woman in a fantastic kitchen.  When you make this dish the kitchen smells gorgeous – the combination of rosemary, balsamic vinegar, and white wine…mmm.

Serves 4

2 lbs. pork loin

½ tablespoon Kosher salt

½ tablespoon fresh black pepper

3 tablespoons fresh thyme, chopped

3 tablespoons fresh rosemary, chopped

2 cloves garlic, chopped

3 tablespoons olive oil

1/3 cup balsamic vinegar

1 glass white wine, plus up to 1 cup more

Combine salt, pepper, thyme, rosemary, and garlic.

Rub mixture on pork loin.

Gently heat olive oil in big pot.

Add your pork loin and brown – approximately 2 minutes each side.

Add vinegar and wine.

Lower heat, cover and cook for 2 hours turning frequently.

When cooked remove meat and cover with foil, let sit to rest.

Meanwhile add to the pan of juices ½ cup up to 1 cup more of white wine.

Turn up heat a bit to evaporate some of the alcohol – approximately 10 minutes.

Slice meat and pour sauce over it.

Leftovers are great for sandwiches the next day!