Arrosto Perugina

This roast loin of pork, flavoured with fennel, cloves and garlic and basted with dry white wine, can be served hot or cold. An Italian dish, Arrosto Perugina (ah-ROH-sto per-roo-jEE-neh) is roasted in a slow oven so that the meat remains moist and juicy. Serve it with a green salad and white wine.

4 TO


3½ to

4 lb. pork loin, boned and rolled

4 garlic cloves

4 cloves

1 tablespoon finely chopped fennel leaves or

½ teaspoon dried fennel

1 ½ teaspoons salt freshly ground black pepper 10 fl. oz. dry white wine 10 fl. oz. water

Preheat the oven to cool 300°F (Gas Mark 2, 150°C).

Peel the garlic cloves and slit them into four lengthways. Moisten the garlic slivers with water and roll them in the fennel. With a sharp, pointed kitchen knife, make incisions in the pork large enough to insert 1 sliver of garlic and 1 whole clove. Insert all the garlic, fennel and cloves and rub the meat with the salt and 5 grindings of pepper.

Lay the meat in a deep baking dish and pour in the wine and water. Place the baking dish in the middle of the oven.

Basting occasionally, allow 45 minutes cooking time per pound of meat. When cooked, the meat should be quite moist.

If the pork is to be served hot, remove it from the baking dish and place on a warmed serving dish. If the pork is to be served cold, allow it to cool in the juices in the baking dish before removing it.

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