You are here

Arrosto Di Maiale Alla Fiorentina

admin's picture
  Pork loin 4 Pound
  Garlic 2 Clove (10 gm), cut into slivers
  Fresh rosemary/1/2 level teaspoon dried rosemary 1 Teaspoon (Leveled)

Usually roasted in a tin containing water, the flavour of the pork is greatly improved if a little red wine is used in addition.Ask your butcher to score the skin by cutting into lines about 1/8-inch apart.
Make incisions in the flesh of the joint, then insert slivers of garlic and rosemary into each.
Press the cloves into the meat then place the joint in a roasting tin containing the water and wine.
Sprinkle heavily with salt and lightly with pepper.
Roast in a moderate oven (350°F, Mark 4) for 2 to 2 1/2 hours or until the meat is very tender but still moist.
Baste occasionally.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3030 Calories from Fat 1365

% Daily Value*

Total Fat 151 g232.8%

Saturated Fat 50.2 g250.8%

Trans Fat 1.3 g

Cholesterol 1161 mg387%

Sodium 855.1 mg35.6%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.63 g2.5%

Sugars 0.1 g

Protein 388 g776%

Vitamin A 3.6% Vitamin C 6.3%

Calcium 15.5% Iron 55.5%

*Based on a 2000 Calorie diet


Arrosto Di Maiale Alla Fiorentina Recipe