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Mario Batali's Arista Toscana

Arista Toscana Mario Batali
Tuscan Pork Roast
skill level
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Arista Toscana Recipe: Strong and aromatic, fennel pollen is considered a secret weapon, escalating dishes like pork, chicken, and noodles.
  • 1 3-pound Pork Loin
  • 3 cloves Garlic (thinly sliced)
  • 1 large Onion (roughly sliced)
  • 1 tablespoon Fennel Pollen
  • 2-3 tablespoons Olive Oil
  • Salt and Pepper
  • Peperoncini
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 3-pound Pork Loin
    3 cloves Garlic (thinly sliced)
    Preheat the oven to 400 degrees F. Take a paring knife and cut shallow 1/2-inch slits all over the loin, and then slip a slice of garlic in each slit. 
  • 2
    1 large Onion (roughly sliced)
    1 tablespoon Fennel Pollen
    Salt and Pepper 
    2-3 tablespoons Olive Oil
    Scatter the onion in the bottom of the roasting pan and season with salt. Season the pork with fennel pollen, salt and pepper and drizzle with olive oil. Smear with your hands to make sure it's evenly coated.
  • 3
    Place the pork loin in a roasting pan on top of the onions and cook in the oven until a thermometer reads 145 degrees F, or about 30 to 40 minutes. Remove from the oven and let cool completely. Slice and prepare in to-go boxes or on a platter. Garnish with peperoncini. 

    Helpful Tips:
    1.  If you can't find fennel pollen, then grind up fennel seeds instead.
    2.  Allow time for the roast to cool completely before slicing and packing up for a picnic.

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