Recipe: Evan Kleiman’s Arista

(Bonnie Weller / Philadelphia Inquirer)


6 cloves garlic, minced

1 to 2 tablespoons fennel seeds

1 teaspoon coarse salt


Freshly ground pepper

1 (7-pound) boneless pork rib roast

Fruity olive oil

Make paste of minced garlic, fennel seeds, salt and pepper to taste with mortar and pestle or mash with side of chef’s knife. Unroll roast, if tied. Spread most of paste over meat, reserving 1 tablespoon or more.


Roll and tie roast so that white tenderloin is in center and dark meat is outside. Make a few incisions with sharp knife about 1/2 inch deep in roast and stuff some paste into incisions. Rub olive oil over meat and place in roasting pan.

Roast, uncovered, at 350 degrees, 2 1/2 to 3 hours or until thermometer inserted in center registers 170 degrees. Baste roast 2 or 3 times with pan juices. Remove roast from oven and cool slightly. Slice into 1/2-inch slices and drizzle olive oil over meat, if desired. Makes 10 to 12 servings.

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