Tuscan Pork Loin

From EatingWell: December 2005/January 2006

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! "

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3 Reviews for Tuscan Pork Loin

08/15/2012

Deannetownsend02

Recommends this recipe

Tender and delicious

I've made this recipe twice and both times it turned out perfect! Tender and flavorful and easy!

Comments

01/05/2011

Penelope Wall

Recommends this recipe

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

Here's a picture of the loin before I roasted it (forgot to take an "after" shot). oh well.

Comments

01/02/2010

Anonymous

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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