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Arista (Roast pork loin in milk)


  • Preheat oven to 210°C.
  • Combine the rosemary, garlic, sea salt, pepper and 2-3 tbsp oil. Then smear 2/3rd over and inside of the pork, before rolling up fairly tightly and tie up with kitchen string.
  • Heat a thin layer of oil in a Dutch oven (or casserole) on the stove and brown the pork all over. Spread the remaining paste on top, making sure the fat side is up, and season. Then pour milk down the side of the pork, cover and cook in the oven for 40 mins, basting every now and again and adding more milk if needed. When the pork is ready, remove and rest for 5 mins.
  • Whisk the sauce vigorously and, if a little thin, reduce over a high heat. Then push through a sieve.
  • At the same time, blanch the beans in plenty of lightly salted, boiling water. Drain well.
  • To serve, arrange the beans on individual plates, top with sliced pork and pour plenty of the sauce over the top.


  • 1½ tbsp freshly chopped rosemary
  • 4 large garlic cloves, crushed
  • ¾ tspn sea salt
  • freshly ground pepper
  • olive oil
  • 1 kg boneless pork loin, butterflied
  • 1 cup milk
  • 20-30 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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