Arista di Maiale al Forno con Patate (Tuscan Roast Pork Loin with Garlic, Rosemary and Roast Potatoes)
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Ingredients
- 700 g pork loin steaks
- 700 g large potatoes, cut into wedges
- 4 garlic cloves
- 3 fresh rosemary
- 1 tsp fennel seeds
- 100 ml white wine
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 40.6 g
- Carbohydrate
- 28.1 g
- of which sugars
- 1.6 g
- Fat
- 26.3 g
- of which saturates
- 7.1 g
- Fibre
- 4.4 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Crush the garlic, rosemary and fennel seeds with 1 tablespoon of the olive oil to a rough paste and rub all over the pork.
- 2
Toss the potato wedges with the remaining olive oil and spread over a large roasting tray.
- 3
Place the pork on top of the potatoes and pour the white wine into the tray.
- 4
Roast for 45-50 minutes, turning the potatoes once, until the pork is cooked through with no pink remaining and the potatoes are golden.
- 5
Rest the pork for 10 minutes before slicing and serving with the potatoes.
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