Arista Arrosto con Scalogni e Finocchio – How to Make it

Arista Arrosto con Scalogni e FinocchioBaked pork with spring onions and fennel

Have you ever asked yourself why Italians enjoy their cuisine so much? Italians culinary traditions mix a bit of history, a touch of simplicity, the freshest ingredients available in each season and, icing on the cake, a sprinkling of good taste.

Today, those ingredients are mixed in a very delightful main course: baked pork with spring onions and fennel.

Buon appetito!


Serves 4
• 1 loin of pork (about 600 g)
• juice of 1 orange
• fresh sage and rosemary
• 6 fennel
• 6 scallions
• salt and pepper
• 1 glass of white wine
• ½ cup olive oil


Preheat oven to 200°C. Finely chop the rosemary and sage and rub, along with the salt and pepper, all over the pork loin. Place the pork in oven with sage and rosemary, pepper and salt and some olive oil. Put in oven for 30 minutes at 200°C and allow to brown on both sides. Cook the scallions and fennel with oil. When browned after 10 minutes, turn off the heat. Take the pork out, squeeze an orange and pour the wine over the meat. Place the scallions and fennel evenly around the pork in the pan and then place again in oven for 1 hour at 150°C.

** You can also substitute the fennel with carrots if you wish.**