Arista di Maiale alla Norcina

Name: Arista di Maiale alla Norcina
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 800 g boneless pork loin; 4 cloves Garlic cloves; 2 tbsp Fresh rosemary; 1.5 tbsp wild fennel seeds; 1.5 tsp Fine sea salt; 1 tsp Black peppercorns; 30 ml Extra virgin olive oil; 100 ml Dry white wine

Arista di maiale alla norcina is an Umbrian roast pork loin studded with garlic, rosemary, and wild fennel seeds, drawn from the butchery craft of Norcia in the Valnerina.

🇮🇹Italy· Umbria

Prep: 20 min
Cook: 50 min
Total: 70 min
Servings: 4
Difficulty: Easy
Calories: 460 kcal

Ingredients

0 of 8 gathered

Servings

800 g boneless pork loin — trimmed of excess fat but keeping a thin cap
4 cloves Garlic cloves — peeled and finely minced
2 tbsp Fresh rosemary — finely chopped
1½ tbsp wild fennel seeds — lightly toasted and coarsely crushed
1½ tsp Fine sea salt — or to taste
1 tsp Black peppercorns — coarsely crushed
30 ml Extra virgin olive oil — Umbrian olive oil preferred
100 ml Dry white wine — such as Grechetto or Orvieto

Equipment

•Roasting tin
•Kitchen twine
•Paring knife
•Mortar and pestle
•Meat thermometer

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 28 g
carbs: 2 g
fibre: 1 g
protein: 44 g
calories: 460 kcal

Instructions

1
Preheat your oven to 180°C (160°C fan).
2
Crush the garlic, rosemary, wild fennel seeds, salt, and black pepper together in a mortar into a coarse paste.
3
Make small, deep incisions all over the pork loin using the tip of a paring knife.
4
Press the herb paste deeply into every incision and rub any remaining paste across the surface of the meat.
5
Tie the pork loin firmly with kitchen twine at two-centimetre intervals so it cooks evenly.
6
Heat the extra virgin olive oil in a flameproof roasting tin on the hob over medium heat.
7
Brown the pork on all sides for six to eight minutes until a golden crust forms.
8
Pour in the white wine and allow it to bubble and reduce by half.
9
Transfer the roasting tin to the oven and roast for forty-five minutes until the internal temperature reaches 65°C.
10
Rest the pork on a warm carving board covered loosely with foil for ten minutes before slicing thinly.
11
Spoon the warm pan juices over the carved slices to serve.

Chef's tips

Do not skip resting the meat; resting allows the juices to redistribute and keeps the loin tender. If wild fennel pollen is available, use a teaspoon in place of half the seeds for an even more authentic Norcia aroma. Use a meat thermometer to avoid overcooking the lean loin.

Ingredient substitutions

wild fennel seeds → standard fennel seeds mixed with a pinch of ground aniseed
dry white wine → light vegetable stock with a teaspoon of white wine vinegar

Storage

Store leftover sliced pork in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a covered frying pan with a splash of water or stock over low heat until just warm.

Common mistakes to avoid

•Overcooking the pork loin, which turns lean meat dry and tough.
•Failing to brown the pork thoroughly on the hob before oven roasting.
•Carving the meat immediately without letting the juices settle.

Serving suggestions

Serve with stewed Castelluccio lentils cooked with garlic and bay leaf.Pair with roasted rosemary potatoes and sautéed bitter winter greens.Serve warm slices alongside warm torta al testo flatbread.