Instructions

Preheat oven to 400

Strip the leaves off of six of the branches of rosemary. Place the rosemary, sage leaves, garlic, salt and pepper on a cutting board and chop very finely. When it is finely chopped, place in a small bowl and mix in the olive oil. (You can also do this in a mortar and pestle or else in a mini food processor).

Rinse your pork roast under cool water, and pat dry.

Place the roast on a level surface, and using a sharp knife, make small, but deep cuts all over the roast. About 15 to 20 cuts in all.

Using your fingers, stuff 2/3 of the mixture into the small holes. Rub the rest of the mixture onto the outside of the meat.

Now it's time to tie up your roast. Place 3 rosemary sprigs on the top side of the roast, and 3 on the bottom. Using kitchen twine, tie up the roast evenly, from one end to the other, making sure to catch the rosemary sprigs on either side. Salt the roast well on all sides. (You can have your butcher do this for you, and make the slices around the roast, avoiding the string)

Choose a low-edged pan that is only a little bigger than the roast, and pour a bit of oil in to coat the bottom.

Place the roast in the hot oven and cook for 15 minutes. Then add one cup of white wine to the pan, and turn the oven temperature down to 350°F.

Continue to cook for an hour and 15 minutes, basting with the white wine and turning the roast so that it browns on all sides, about every 15 minutes.

Take the roast out of the oven and let cool completely, for at least 2 hours) before slicing. The slices should be very thin, about 1/2 cm or less.

Arrista is often served at room temperature, but to reheat, place the sliced arrista in the oven, covered, with some of the pan juices drizzled over it.