Arista di Maiale con Pantine (Roast Pork with Potatoes)

"Artista" is the Greek word for roast loin of pork.  Translated to mean "the highest quality," this dish is alleged to have been named by a Greek Orthodox priest who enjoyed it while visiting Florence during the Renaissance.  By all accounts a dish fit for a king.  Our family savors this 15th century Tuscan dish with a fresh green vegetable, applesauce, and glasses of Olivet Lane Pinot Noir. Buon Appetito!
-Janet Pellegrini

3 lb. pork loin roast (with or without the rack)
3      cloves garlic, finely chopped
6      fresh sprigs of rosemary, finely chopped
½  cup fresh sage, finely chopped
Sea salt and pepper
1 cup Olivet Lane Chardonnay
 

Note: An option is to have your butcher prepare the pork loin roast by putting sprigs of rosemary, sage and cloves of garlic in the meat before it is rolled and strung.

Put the pork loin roast into a roasting pan and season generously with salt and pepper.

Mix together the finely chopped garlic, rosemary, and sage. Rub the meat on all sides with the mixture.  Leave the fat side up.

Place the pan in the oven and roast for 20 minutes at 425 degrees.

Pour 1 cup of Olivet Lane Chardonnay over the roast and reduce heat to 350 degrees. Cook the roast for approximately another 50 minutes until still pale pink at the center (155 degrees F on an instant-read thermometer).

Slice the pork roast and top with the juices from the pan.

While the pork roast is cooking, prepare the potatoes.

Potatoes:
3 lbs. russet potatoes, peeled and cut into 3/4 inch wedges
Spray oil
¾ cups olive oil
1 tbs. fresh rosemary, finely chopped
1 tbs. fresh sage, finely chopped
Sea  salt and pepper

Spray a roasting pan with a spray oil to prevent potatoes from sticking.

Place potatoes in roasting pan so each one touches the bottom of the pan.

Sprinkle the chopped rosemary and sage on the potatoes.

Pour all of the olive oil over the potatoes.  Toss them so that each potato is coated with the oil and rosemary-sage mixture. Salt and pepper to taste.

Bake at 400 degrees for 45 minutes or until the edges of the potato wedges turn brown and the potatoes become crispy.



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