Arista di Maiale

Method

Preheat the oven to 180 degrees Celsius. Crush the garlic cloves and fennel seeds together, then mix with chopped rosemary, sage, salt, pepper and olive oil to form a paste. Make deep slits into the pork loin and rub the herb paste generously over the meat and into the incisions. Place the joint in a large roasting tin and pour the white wine and stock around it, then roast uncovered for approximately two and a half hours, basting regularly with the pan juices until the internal temperature reaches 63 degrees Celsius and the skin is golden and crackling. Remove from the oven and rest the meat for 15 minutes before carving. Skim any excess fat from the pan juices and serve as a gravy alongside the sliced pork.