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Florentine Pork Loin

Arista di Maiale al Forno, or Florentine Pork Loin, is a traditional Tuscan dish of roasted pork loin seasoned with garlic and herbs. The dish is a staple of Tuscan cuisine and is perfect for a Sunday family dinner or a special occasion. The pork is juicy, flavourful, and easy to prepare, making it an excellent option for a delicious and satisfying meal.

Recommended wine: Pond Paddock Zarathustra Pinot Noir

Florentine Pork Loin
Florentine Pork Loin














  • 1.5 kg boneless pork loin

  • 4 cloves of garlic, minced

  • 2 tablespoons of fresh rosemary, finely chopped

  • 2 tablespoons of fresh thyme, finely chopped

  • 2 tablespoons of extra-virgin olive oil

  • Salt and pepper to taste


  1. Preheat your oven to 190°C (370°F).

  2. Mix the minced garlic, chopped rosemary, chopped thyme, and extra-virgin olive oil to create a paste in a small bowl.

  3. Pat the pork loin dry with paper towels, and then season it generously with salt and pepper.

  4. Rub the herb and garlic mixture all over the pork loin, making sure to cover it evenly.

  5. Place the pork loin in a roasting pan, and roast in the preheated oven for 1 hour or until the internal temperature of the pork reaches 65°C (149°F).

  6. Remove the pork loin from the oven and let it rest for 10 minutes before carving it into slices.

  7. Serve the Arista di Maiale al Forno hot, with roasted potatoes or a side salad.


  • Use a meat thermometer to check the internal temperature of the pork loin to ensure that it is fully cooked.

  • For extra flavour, add a splash of white wine or chicken broth to the roasting pan before placing the pork loin in the oven.

  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutritional info per serving:

§ Carbohydrates: 3g

§ Fat: 15g

§ Fibre: 1g

§ Protein: 33g

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