Legend has it that this very simple, but exquisite, boneless pork roast gets its name "Arista," a word used exclusively in Tuscany, when the Archduke of Tuscany held a banquet with the Greek Patriarch as his guest. After being served this dish, the Greek exclaimed his delight with the Greek term "aristos," a compliment of the highest kind.
The Tuscans maintained the word, perhaps not doing justice to its pronunciation, but the meaning is there, and the dish is truly exalted!

INGREDIENTS:
4 leaves of sage
4 sprigs of rosemary
1/4 lemon skin
pinch of fine salt
pinch of freshly ground black pepper
1 boneless pork loin (1-3/4 lbs - or 750 grams)
2-3 tablespoons extra-virgin olive oil
2 garlic cloves
6 oz (200 grams) Chardonnay wine

PREPARATION:
Finely chop the sage, rosemary and lemon peel, mix with the salt and pepper, and rub into the pork roast, you can alternatively make long but shallow incisions in the meat to rub the herbs into.
Coat the baking pan with the olive oil and place the roast.
Cook for about 1-1/2 hours on low heat--about 325-350°F/160-175°C.
Turn the roast and pour the wine over it. Increase temperature (to about 425°F/220°C) until the wine evaporates, approximately ten minutes. Remove from the oven and let sit for a few minutes before slicing and serving with its juices.

Suggested wines: Brunello di Montalcino, Tavernelle Cabernet Sauvignon, Mandrielle Merlot, or Summus