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Arista" (pork) Rosemary, Garlic and Milk sauce

Course Main
Cuisine Italian
Servings 4


  • 1 kg arista pork loin
  • 5 rosemary sprigs 40cm each
  • 2 garlic cloves
  • 80 gr unsalted butter
  • to taste extra virgin oil
  • 1/2 l. whole milk
  • to taste salt
  • 3 tbsp all purpose no yeast flour


  • Remove all the rosemary leaves from the woody stems.
  • Chop the rosemary leaves with the garlic over a board, using a large knife.
  • Melt the butter in a small pot and
  • sprinkle all the sides of the meat with butter
  • press the meat over the board with chopped rosemary and garlic and cover all the sides
  • pour the remaining melted butter in a casserole with 2 tbsp of oil and heat
  • put the meat in the pot and let it golden all the sides
  • pour the milk in the pot and salt
  • cover with a lid and let it cook 40 minutes about (flipping 2 times)
  • Taste the milk if salted enough and remove the meat from the pot and keep it warm in aluminum foil
  • pour the tbsps of flour in the casserole and start whisking with a hand whip to be sure there are not lumps. After 3 minutes while is boiling it should be creamy, if necessary add 1 more tbsp of flour.
  • Cut the meat in slices of about 0,5 cm (not so thin) and place over a serving tray.
  • Pour the milk sauce over the meat
  • Serve immediately and eat