Advertisement

Tuscan Pork Loin

December 2005/January 2006

Your rating: None Average: 4.2 (23 votes)

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.



READER'S COMMENT:
"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! "
Tuscan Pork Loin Recipe

Makes: About 10 servings

Active Time:

Total Time:

Ingredients

  • 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
  • 3/4 cup dry vermouth, or white wine
  • 2 tablespoons white-wine vinegar

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Equipment: Kitchen string

Nutrition

Per 3-ounce serving: 221 calories; 11 g fat (3 g sat, 6 g mono); 69 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 156 mg sodium; 368 mg potassium.

Nutrition Bonus: Thiamin (58% daily value), Selenium (50% dv).

Exchanges: 3.5 lean meat



More From EatingWell

Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Servings
8 or more
Main Ingredient
Pork
Preparation/ Technique
Marinate/Rub
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Ease of Preparation
Easy
Type of Dish
Main dish, meat
Total Time
More than 1 hour

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner