Arista alla Toscana con Patate alla Paesana from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Ingredients

• 6 cloves garlic, chopped
• Leaves from 1 sprig fresh sage, chopped
• Leaves from 3 sprigs fresh rosemary, chopped
• 1 teaspoon spezie forti, garam masala, or freshly ground nutmeg
• 5 grams (2 teaspoons) freshly ground black pepper
• 175 milliliters (¾ cup) olive oil
• 2 kilograms (4½ pounds) center-cut, bone-in pork loin
• Coarse salt and freshly ground black pepper
• 1 recipe Patate alla Paesana, prepared from step 2 through step 4 (optional)
• 250 milliliters (1 cup) dry white wine