Roast Pork Loin {Arista al Forno}


To say we’re pretty fond of the pig is an understatement. The pig gives us so many fantastically delicious cuts from: Bacon, to Pork Tenderloin, to Pork Shoulder to well I could go on and on, so it’s only fitting that the pig should be a big deal, right? ; )

I’m excited to be writing this post today as part of the Kitchen PLAY Progressive Party for December. Have you guessed what the secret ingredient is? PORK brought to us by the National Pork Board!  The National Pork Board recently conducted a study to uncover six food trends that will be gracing holiday tables this year. I’ve used one of the trends, “Smitten with Small Plates” as inspiration for my Roast Pork Loin {Arista al Forno} served with cannellini beans. What I love about small plates is that they’re scaled-down servings which give us the freedom to experiment with a variety of flavors. Not to mention small plates are perfect portions for your upcoming get togethers and holiday parties.

For my recipe, I’ve chosen to roast a pork tenderloin. We’ve seasoned it with classic flavors of wine and rosemary and roasted it to perfection. Once cooked, it’s served over a small sampling of cannellini beans. This meal takes 30 minutes to make and it looks like you’ve slaved in the kitchen!

Here’s a bonus small plates option: Pork Sliders. To make pork sliders, place a few slices of pork onto a dinner roll, drizzle with sauce and skewer it with rosemary. Elegant and easy. Similar to the photo below.

Braised Pork with Rosemary & Mushrooms pictured above

I found out something REALLY interesting while I was working on this recipe: the USDA has revised the temperature guidelines for pork and now recommend 145 degrees Fahrenheit rather than the previous 160 degrees. You can read more about it on the National Pork Board’s SITE. Using a meat thermometer is the way to go to be sure that you’re cooking your meats properly. Trust me, it’s a small investment that will pay off in delicious dividends. ; )

And there’s also a GIVEAWAY

The National Pork Board is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win a National Pork Board prize valued at $100 (6 prizes total). The deadline is December 31, 2011. Please review the complete contest rules before entering. Good luck!


Disclaimer: This post is sponsored by Kitchen PLAY and the National Pork Board. All opinions are my own. Always have been. Always will be.


Roast Pork Loin {Arista al Forno}
What you’ll need:
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 sprig fresh rosemary
2 pound pork loin roast
1 cup dry white wine
1 – 14 ounce can cannellini beans – drained

What to do:
1. Preheat oven to 350 degrees.

2. Into a Dutch oven add: butter, oil, rosemary. Heat over medium-high heat. When hot, add pork, season with salt and pepper. Brown on all sides, turning often. Approximately 5 minutes.

3. Add wine and cook until wine has reduced by half. Transfer to oven and cook for an additional 20 minutes OR until pork reaches an internal temperature of 145 degrees.

4. Remove roast from Dutch oven and transfer to a plate to rest for three minute rest time. WHILE pork is resting, return pan to stove, add beans and heat over medium heat allowing sauce to reduce and thicken.

5. To plate: Place a spoonful of beans onto plate. Top with 2-3 slices of pork. Top with sauce.

Buon Appetito.


  1. 1

    It’s always a wonderful feast to my eyes to come and browse your site, Paula! I serve pork quite a bit to my church family of 300. This looks like a simple but great recipe to try. Thank you!

  2. 2

    i just adore the simplicity of your recipes – always makes for the best flavor!

  3. 3

    Thanks for sharing. I’m not much into pork, so I’ll save this recipe for Christmas.

  4. 4

    Gorgeous! I don’t eat pork enough! Send me some?

  5. 5

    Italian recipes will never, ever get old. I love the simplicity of good ingredients! I definitely need to invest in a thermometer!

  6. 6

    Paula, now I’m torn between which one of your recipes to make when my French oven arrives… 🙂 Thanks again SO MUCH for that, and for the variety of ideas and flavors consistently found here!

  7. 7

    I love a good pork loin roast in the winter – especially with copious amounts of rosemary. I’ll probably still roast to 150 degrees – think old habits are hard to break!

  8. 8

    I’m ready to skip breakfast and go straight to lunch. Oh my word! by the way thanks for the new temp. tip ;D

  9. 9

    Your pork is cooked to perfection!!! Gorgeous photos, too~

  10. 10

    Beautiful Paula! We eat a lot of beef since we raise our own but every once in awhile it’s nice for a change. Roasted pork loin is a favorite!

  11. 11

    Gorgeous!! I love it Paula. Love pork tenderloin and am always looking for new ways to prepare it. Thanks for posting!

  12. 12

    Well I do not eat pork, or meat for that matter…but this is a stunning post! And since my family does eat meat I always like to see recipes like this 🙂

  13. 13

    I adore small plates – lots of tastes of wonderful food is right up my alley. This roasted pork loin sounds as though it’s packed with flavor. I’m glad to be in this round of Kitchen Play with you, Paula. It was a fun one!

  14. 14

    I knew this sexy pork dish must be yours! Pork tenderloin is my favorite (lean) cut 🙂 quick to cook and so versatile – love the flavors at work here. Great to be featured with you on Kitchen Play this month!

  15. 15

    looks and sounds amazing!!


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