ARISTA ALLA FIORENTINA
Slowly roasted pork infused with fresh spices.

5 lb pork loin roast
2 garlic cloves, peeled and chopped
1/2 tsp fresh rosemary
4 fresh sage leaves
salt and ground pepper
olive oil

Prepare the pork roast early on the day of the dinner. It is good served hot or cold. Cut away the excess fat and clean the meat. Chop the garlic, rosemary, fresh sage, salt and ground pepper. With a sharp knife, make several incisions in the meat and stuff them with the chopped herbs and spices. Coat the outside of the roast with olive oil and sprinkle with salt and pepper and a little more of the sage and rosemary. Place the meat in a roasting pan filled with 1 inch water. Roast uncovered in a preheated 325 F for 2 or more hours, basting occasionally. When cooked and golden, remove to a plate and wrap in aluminum foil until ready to eat. Serve at room temperature.