Tuscan Pork Loin

Tuscan Pork Loin

5 Reviews
From the EatingWell Kitchen

Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and aromatic lemon zest before it goes in the oven, and then deglaze the pan with vermouth to make a savory gravy. The roast is perfect for entertaining but equally at home for a Sunday family supper.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 3-pound pork loin, trimmed
  • 1 teaspoon kosher salt
  • 3 cloves garlic, crushed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon freshly grated lemon zest
  • ¾ cup dry vermouth, or white wine
  • 2 tablespoons white-wine vinegar


  • Active

  • Ready In

  1. Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
  2. Preheat oven to 375°F.
  3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
  4. Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
  • Equipment: Kitchen string

Nutrition information

  • Serving size: 3 ounces pork
  • Per serving: 182 calories; 8 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 21 g protein; 1 mcg folate; 64 mg cholesterol; 0 g sugars; 0 g added sugars; 12 IU vitamin A; 1 mg vitamin C; 21 mg calcium; 1 mg iron; 149 mg sodium; 280 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean meat

Reviews 5

February 24, 2018
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By: Kealine
Awesome recipe. Have received so many compliments! Also really good when you add some dried chives or italian seasoning.
July 02, 2015
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By: MaxBew
Disappointing Marinade was quick to prep - nothing overly complicated - smelled delicious and pork came out juicy and tender but seemed a bit bland. Pros: Straightforward recipe
August 15, 2012
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By: Deanne Abel Townsend
Tender and delicious I've made this recipe twice and both times it turned out perfect! Tender and flavorful and easy!
January 05, 2011
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By: EatingWell User
Lovely pork loin recipe for entertaining I made this for Christmas dinner. It was lovely and very easy. I didn't trim the meat and I think that prevented the flavors from seeping in. Next time, I will let it marinate longer. And double the gravy! Pros: Easy, tasty
January 02, 2010
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By: EatingWell User
i just made this for christmas dinner and it was a huge success! i brined the pork loin first in a brown sugar-salt brine and it was so tender and juicy. everyone asked for the recipe!
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