Arista (Roasted Pork Loin)
- 2 Tbs. finely chopped fresh thyme
- 2 Tbs. finely chopped fresh rosemary
- 4 Tbs. minced garlic
- 1 1/2 Tbs. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup olive oil
- 1 bone-in pork loin roast, about 5 lb.
- 12 oz. dried figs, halved
- 1 cup sweet vermouth or water, warmed
- 3/4 cup low-sodium chicken stock
- 2 Tbs. veal demi-glace
- 2 tsp. fig balsamic vinegar
- 4 Tbs. (1/2 stick) unsalted butter, at room
Put the figs in a bowl, add the vermouth and soak for 1 hour. Strain the figs, reserving the soaking liquid.
Preheat an oven to 475°F.
Put the pork in a roasting pan and roast for 20 minutes. Reduce the heat to 400°F and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F, 45 to 50 minutes more. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
Set the roasting pan over medium-high heat. Add the reserved soaking liquid and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and add the figs, stock, demi-glace and fig balsamic vinegar. Simmer for about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.
Carve the pork roast between the bones and arrange on a warmed platter. Pour the sauce over the meat and serve immediately. Serves 6 to 8.