Arista

This fragrant pork tenderloin dish is inspired by the traditional recipe hailing from the Tuscany region of Italy.  Use fresh rosemary for best results.

Yield: 6 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 5.4g
  • Saturated fat: 1.5g
  • Protein: 24.5g
  • Carbohydrate: 1.5g
  • Fiber: 0.1g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 396mg
  • Calcium: 15mg

Ingredients

  • 2 cups water
  • 6 garlic cloves
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 (3/4-pound) pork tenderloins, trimmed
  • Cooking spray
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/8 teaspoon salt

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Bring 2 cups water to a simmer in a small saucepan. Add garlic; simmer 1 minute. Drain well; finely chop garlic. Combine garlic, rosemary, and next 3 ingredients in a small bowl; mash with a fork to form a paste.
  3. 3. Slice each tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Cut each side lengthwise, cutting to, not through, other side; open flat. Place heavy-duty plastic wrap over pork, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.
  4. 4. Set aside 2 teaspoons rosemary-garlic paste. Rub remaining paste onto cut sides of pork. Roll up each tenderloin; secure at 2-inch intervals with kitchen twine. Rub outside of pork with reserved 2 teaspoons paste.
  5. 5. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add tenderloins; cook 5 minutes, browning on all sides. Place tenderloins on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 155° (slightly pink). Let stand 10 minutes.
  6. 6. While pork stands, add broth and wine to skillet. Bring to a simmer; cook 5 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon salt. Cut pork into thin slices; serve with wine mixture.
  7. In Tuscany, arista (ah-rist-TAH), or pork roast, is usually spit- or oven-roasted and seasoned with rosemary, salt, and pepper. Tuscans prefer to eat the meat cold. Here, it's served warm with a wine sauce, but chilled leftovers can be thinly sliced for tasty panini (Italian sandwiches).
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