Arista (Roasted Pork Loin)

Arista (Roasted Pork Loin)

Arista (Roasted Pork Loin) is rated 4.9 out of 5 by 9.
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Prep Time: 25 minutes
Cook Time: 75 minutes
Servings: 8
A favorite on menus throughout Tuscany is arista alla Fiorentina—a prime cut of pork that is rubbed or stuffed with an aromatic blend of Mediterranean herbs and roasted to savory perfection. This classic dish derives its name from the Greek word aristos, meaning "the best." According to culinary lore, arista was first served in 15th-century Florence at a summit of Roman Catholic and Greek churches. The succulent pork roast so delighted the Greek clergymen that they began to chant, "Aristos, aristos, aristos."


  • 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


In a small bowl, combine the thyme, rosemary, garlic, the 1 1/2 Tbs. salt, pepper and olive oil. Rub the herb mixture on all sides of the pork loin. Cover with plastic wrap and refrigerate overnight.

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.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Delicious! I made this for our Palm Sunday dinner. I was a little nervous as I put quite a bit of money into the ingredients. I took the plunge and I'm so glad I did. It was totally worth it. Everyone ranted and raved at how delicious it was. Will definitely make regularly.
Date published: 2018-04-25
Rated 4 out of 5 by from Great presentation! You do need to marinate for 24 hours (or close to) and, yes, it does make a difference. I found 12 oz. of dried figs was excessive. 6-8 oz. would be enough but with the leftover marinated figs I made a goat cheese appetizer so it was a win-win. My veal demi-glace was "old" so I ended up using beef demi-glace and I used a strawberry fig balsamic. Would make again!
Date published: 2018-03-09
Rated 5 out of 5 by from Delicious Main Course I made this pork dish for Christmas and everyone loved it! It's a perfect example of a piece of meat that is infused with flavor which is what people rave about. I found this recipe easy to make and I also used a 10lb boneless pork loin for more meat. It came out tasting delicious. I also made some extra "gravy" out of the sauce for guests to use but it's so flavorful that some may not need it. I was not able to find veal demi-glace so used beef flavor. I always cook according to taste so as I went along, slightly altered the amounts of herbs and other ingredients I used. I think anyone can use this recipe that way if desired. I also always recommend marinating meat overnight when possible. I will definitely make this again!
Date published: 2016-01-04
Rated 5 out of 5 by from Amaaaaazing! I have never reviewed any recipe before but this one deserved the effort. I have used it for two occasions this Christmas season, a dinner party for 12 and a dinner party for 16. On both occasions people were asking for seconds and asking for the recipe to use at their events this season. The flavors are great. Make sure you marinade it over night, this makes the flavors burst in your mouth! Awesome!
Date published: 2014-12-10
Rated 5 out of 5 by from Delicious, Elegant Roast - Great for Company I made this roast during the week when we had another couple over for dinner. It was simple and elegant, and absolutely delicious. As pork tenderloin was on sale, I used that instead of a bone-in loin. I trussed two smaller tenderloins to end up with one 2 1/2 pound roast. I fell asleep and DIDN'T marinate overnight, so I did it before work in the morning and it got to sit for about eight hours. This was plenty of time, as after roasting to 155 and resting for ten minutes, the pork was incredibly juicy and tender. It didn't need a knife to be cut! The pan sauce was absolutely delicious as well, though I did modify it slightly by using white wine (pinot grigio) instead of the sweet vermouth, simply because I didn't want to run to the liquor store. I will absolutely make this roast again, as my husband and guests raved about it.
Date published: 2014-08-29
Rated 5 out of 5 by from Impressive and easy This was my first experience with a pork roast, as I am not a pork fan, but it was DIVINE!! I didn't have time to marinade it, I didn't notice a problem with flavor, as this is packed with savory rosemary and wine, and some subtle sweet fig notes. It was dreamy and an impressive presentation as well, definitely one for a dinner with the in-laws! all for a $6 roast too!! For those who have not experienced ground rosemary----I highly recommend it. very flavorful and reduces the pine needle-like texture sometimes experienced with whole rosemary.
Date published: 2013-02-13
Rated 5 out of 5 by from Incredible This recipe is not only easy but has everyone convinced that I am a gourmet chef!!! It has such a wonderful flavor and the presentation is just beautiful.. I used a bone in loin roast and wow.... I have tried this recipe a few times and am making it again on sunday but this time I am going to brine the roast before cooking. Thanks for this terrific recipe.
Date published: 2012-10-05
Rated 5 out of 5 by from Best roast pork ever: Arista! This is fantastic. I used a 2 1/2 lb pork loin in two pieces and coated each with the marinade, then tied them into a full roast. It had the advantage of a vein of the garlic/herbs running through the sliced meat. Also, I substituted dry sherry for the vermouth the second time I cooked it and the flavor was even richer. I mashed the figs and sherry into the roasting pan and cooked that down a bit adding more sherry when necessary, then strained it for presentation. Amazing!
Date published: 2012-03-09
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