WEEKDAYS 1e|12c|p

Arista Toscana with Blood Orange Salad

Mario Batali
Servings: 14
1 to 2 hr

Pork Roast

  • Ingredients
  • step-by-step directions
Arista Toscana with Blood Orange Salad
  • Bone-in pork loin roast (6-7 pounds, bones "frenched")
  • 24 garlic cloves
  • 1/4 Cup fennel pollen
  • 4 large Spanish onions (sliced)
  • 2 fennel bulbs (sliced, fronds reserved and chopped)
  • 1 quart whole milk
  • 1/2 Cup extra-virgin olive oil (plus more)
  • Salt and freshly ground pepper to taste
  • Blood Orange Salad:
  • 2 blood oranges (cut into supremes, zest and juice reserved)
  • 1 bulb fennel (shaved, rib discarded, fronds chopped)
  • extra-virgin olive oil to taste
  • Salt and freshly ground pepper to taste
  • Preheat oven to 375ºF.
  • Make six 3-inch-deep incisions along the bones, and stuff 2 garlic cloves into each incision. Season the pork aggressively all over with salt. Then, sprinkle with fennel pollen and rub the roast to coat well. Rub the pollen into the incisions as well.
  • Line the bottom of a large roasting pan with the sliced onions and fennel. Smash the remaining garlic cloves into a paste and add to the roasting pan. Season vegetables with salt and pepper. Add 2 cups of milk and 1/2 a cup of olive oil to the pan. Place the pork roast on top of the vegetables with the bones pointing down. Pour the rest of the milk over the roast. Place the pan in the oven to roast for 65 to 75 minutes, or until the roast reaches an internal temperature of 145ºF.
  • Remove the pan from the oven and place the pork roast on a carving board.
  • Meanwhile, Transfer half of the cooked onions and fennel, and all of the drippings and liquid, to a blender and blend for about 30 seconds. With the motor running, drizzle in a couple tablespoons of olive oil and blend until the sauce is smooth and thick. If it seems a bit thick, simply add warm water, about 1/4 cup at a time, until it is thin enough to pour. Season the sauce to taste with salt and pepper.
  • Arrange the remaining onions and fennel in a pile on a warmed platter. Carve the pork roast off the bone. Slice the meat into 1/2-inch-thick slices and arrange them over the roasted vegetables. Pour some of the sauce over the meat. Garnish with some fennel fronds. Pass the rest of the sauce in a gravy boat.
  • For the Blood Orange Salad: In a large bowl, whisk together the orange juice, zest, and olive oil. Add the orange supremes, shaved fennel, and all of the reserved frilly tops from the arista toscana as well as the salad. Season with salt and freshly ground pepper.


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