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Meat, Italy

Tuscan pork roast with white beans

Tuscan pork roast, or arista, is a pork shoulder roast studded with garlic and rosemary, served over white beans in olive oil. For 4 people, it takes 90 minutes and is easy to make, at €3.00 per serving. The key is letting the roast rest 10 minutes before slicing, so it stays juicy.

Off to Tuscany with arista, a pork roast studded with garlic and rosemary, and simple white beans in olive oil.

Tuscan pork roast with white beans
Total time
1 h 30
Difficulty
Easy
Cost per person
€3.00
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Arista is that Italian pork roast studded with garlic and rosemary all the way through, so every slice carries that Mediterranean aroma without needing a complicated sauce. The meat cooks gently in a bit of white wine, staying juicy if you watch the internal temperature, and the softened garlic left in the pan makes a simple juice to spoon over the beans.

This is a Sunday dish or a slightly slower weeknight meal, one that takes some advance prep but barely any attention once it's in the oven. The white beans with sage add a creamy softness and stand in easily for a fussier side, perfect for a winter evening when you want something warming without being heavy.

The ingredients

4 people

Butcher

  • Pork shoulder roast 1 kg

Fruits and vegetables

  • Garlic 5 cloves
  • Rosemary 4 sprigs
  • Sage 6 leaves

Pantry

  • White wineoften in the pantry 15 cl
  • Canned white beansoften in the pantry 800 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 180°C. Make small slits in the roast and tuck in slivers of garlic and rosemary needles.

    Use the tip of a small knife, cuts that are too wide let the juices escape.

  2. Rub the roast with salt, pepper and two tablespoons of oil, then place it in a dish with the white wine.

    Season generously, pork needs seasoning deep down, not just on the surface.

  3. Roast it in the oven, basting with the pan juices from time to time. 1 h 10

    A thermometer inserted into the center should read 68°C for juicy, slightly pink pork.

  4. Warm the drained beans in a saucepan with the sage, remaining garlic and three tablespoons of olive oil. 10 min

    Don't let them boil, they fall apart and turn mushy.

  5. Let the roast rest for 10 minutes under foil, then slice it and serve over the beans. 10 min

    Resting lets the juices redistribute, so the meat stays tender when sliced.

Our tips to get it right

  • Take the roast out of the fridge a good half hour before cooking, it will cook more evenly and the center will stay pink without the outside drying out.
  • Choose a roast well tied by your butcher, it will hold its shape and cook evenly despite the slits for garlic and rosemary.
  • Keep some wine in the dish throughout cooking, add a splash of water if it evaporates too fast so the juices don't burn.

The variations

  • Swap the rosemary for fresh thyme if that's what you have on hand, the flavor shifts slightly but stays in the same spirit.
  • For a vegetarian version, keep just the white beans with sage and garlic, and serve them with roasted vegetables instead of the pork.
  • To save time, ask your butcher for a thinner roast or split it in half lengthwise, the cooking time drops noticeably.

What to serve it with

  • Crusty bread to soak up juices
  • Creamy polenta in winter
  • Glass of dry white wine

Storage

The roast keeps 2 to 3 days in the fridge in a sealed container, sliced or whole. It freezes well, sliced and well wrapped, for up to 2 months. Reheat it gently in a pan or the oven with a bit of its juices so it doesn't dry out.

Questions about this dish

Can you use dried beans instead of canned?

Yes, but you'll need to soak and cook them ahead of time since they take over an hour to cook. Canned beans are more practical for a weeknight meal.

How do you know the roast is done without a thermometer?

Pierce the meat with the tip of a knife, the juices should run clear, not pink. Still plan on about 70 minutes of cooking time per kilogram of roast.

Can this be made ahead?

You can stud and season the roast the day before, it only gets more flavorful by the time it hits the oven. The beans also reheat very well if made in advance.

What white wine should you use for cooking?

A simple dry white wine is all you need, no need for anything fancy. Avoid sweet wines, which would throw off the balance of the pan juices.

How long does it take to make a Tuscan pork roast with white beans?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Tuscan pork roast with white beans?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Tuscan pork roast with white beans cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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