Arista di Maiale al Forno — Tuscan Herb-Stuffed Roast Pork Loin

At least 2 hours before roasting (overnight is better): using a thin knife, cut deep incisions 2–3 cm into the pork loin all over the surface, especially near the bone. Slice 3 garlic cloves thin. Press garlic slices and small sprigs torn from 2 rosemary branches firmly into each slit — surface herbs will burn, these interior ones will perfume the meat.

Roughly chop the leaves from the remaining 4 rosemary sprigs and 8 sage leaves. Mince the remaining 3 garlic cloves. Work together with the fennel seeds, black pepper, and a pinch of the salt on the board, crushing until you have a rough paste.

Rub the herb paste all over the exterior of the loin. Drizzle with olive oil and rub in thoroughly. Season all surfaces with the coarse salt. Place uncovered on a rack over a tray and refrigerate for at least 2 hours — the salt cure dries the surface for a better crust and seasons deeply.

Remove the pork from the fridge 45 minutes before roasting. Preheat the oven to 220°C (425°F). Set the loin fat-side up on a rack in a roasting pan with the remaining whole sage leaves and a rosemary sprig in the base.

Roast at 220°C for 20 minutes until the exterior is colouring and the fat begins to blister and render.

Reduce oven temperature to 170°C (340°F). Pour the white wine into the base of the roasting pan to prevent drippings from burning.

Continue roasting for 60–70 minutes, basting the pork with pan drippings every 20 minutes. Start checking the internal temperature at the 60-minute mark — you want 63–65°C (145–150°F) at the thickest point, well away from the bone.

Remove from the oven and tent loosely with foil. Rest for at least 15 minutes — carryover heat will bring the internal temperature to around 68°C, the ideal finished temperature for juicy pork.

Carve by running the knife along the bone to free the rack, then slice into portions as thick or thin as you like. Pour resting juices and any thinned pan drippings over the top before serving.