TUSCAN PORK ROAST
Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families. -Elinor Stabile, Canmore, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 157mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
TUSCAN PORK TENDERLOIN
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Provided by BMG
Categories World Cuisine Recipes European French
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.7 g, Cholesterol 84.2 mg, Fat 7.3 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 2.6 g, Sodium 251.5 mg
TUSCAN-STYLE PORK ROAST (ARISTA)
Steps:
- Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.
- Preheat oven to 350°F.
- Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
- Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.
ARISTA (TUSCAN ROAST PORK)
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Crush garlic with a knife blade, and mince finely together with rosemary and salt. Using the point of a small knife, pierce the pork in a dozen or more places and stuff a little of the garlic mixture into each opening. Rub leftover garlic over the pork. Set aside for several hours, or refrigerate until ready to cook.
- Heat oven to 350 degrees. Place pork on a rack in a baking pan, and spoon 3 or 4 tablespoons olive oil over the surface. Place in the preheated oven, and roast, allowing 25 minutes per pound. Halfway through, turn the roast to brown evenly. Thirty minutes before the roast is done, turn it again, and increase the oven temperature to 450 degrees to brown well.
- When pork has been roasted, remove from the oven, and allow to rest for at least 10 minutes before carving. It can be served warm, at room temperature or even cold, with a puree of white beans.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 261 milligrams, Sugar 0 grams, TransFat 0 grams
TUSCAN PORK LOIN ROAST
Number Of Ingredients 8
Steps:
- 1. Finely grate 1 teaspoon zest from lemon. Cut lemon in half and reserve. Combine lemon zest, oil, garlic, and pepper flakes in 10-inch nonstick skillet. Cook over medium-low heat, stirring frequently, until garlic is sizzling, about 3 minutes. Add rosemary and cook, 30 seconds. Strain mixture through fine-mesh strainer set over bowl, pushing on garlic-rosemary mixture to extract oil. Set oil aside and let garlic-rosemary mixture cool. Using paper towels, wipe out skillet.
- 2. Process pancetta in food processor until smooth paste forms, 20 to 30 seconds, scraping down sides of bowl as needed. Add garlic-rosemary mixture and continue to process until mixture is homogeneous, 20 to 30 seconds longer, scraping down sides of bowl as needed.
- 3. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping 1/2 inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about 1/2 inch from bottom of roast, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon kosher salt over both sides of roast (1/2 tablespoon per side) and rub into meat to adhere. Spread inside of roast evenly with pancetta-garlic paste, leaving about 1/4-inch border on all sides. Starting from short side, roll roast (keeping fat on outside) and tie with twine at 1-inch intervals. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Set roast fat side up on prepared rack and refrigerate for 1 hour.
- 4. Adjust oven rack to middle position and heat oven to 275 degrees. Transfer roast to oven and cook until meat registers 135 degrees, 1 1/2 to 2 hours. Remove roast from oven, tent with aluminum foil, and let rest for 20 minutes.
- 5. Heat 1 teaspoon reserved oil in now-empty skillet over high heat until just smoking. Add reserved lemon halves, cut side down, and cook until softened and cut surfaces are browned, 3 to 4 minutes. Transfer lemon halves to small plate.
- 6. Pat roast dry with paper towels. Heat 2 tablespoons reserved oil in now-empty skillet over high heat until just smoking. Brown roast on fat side and sides (do not brown bottom of roast), 4 to 6 minutes. Transfer roast to carving board and remove twine.
- 7. Once lemon halves are cool enough to handle, squeeze into fine-mesh strainer set over bowl. Press on solids to extract all pulp; discard solids. Whisk 2 tablespoons strained lemon juice into bowl with remaining reserved oil. Slice roast into 1/4-inch-thick slices and serve, passing vinaigrette separately.
ITALIAN ROAST PORK LOIN
Make and share this Italian Roast Pork Loin recipe from Food.com.
Provided by Harley Seashell Pri
Categories Pork
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Oven at 350°F.
- Trim fat from pork.
- Combine rosemary, garlic, salt, pepper, and olive oil.
- Melt butter in roasting dish and then place onions over top of the butter.
- Rub rosemary mixture all over pork loin.
- Sear on all sides in a hot skillet.
- Place pork on top of onions in roasting pan and then cover with foil.
- Bake for an hour or until meat thermometer reads 160°F.
- To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.
Nutrition Facts : Calories 448.8, Fat 26.1, SaturatedFat 8.8, Cholesterol 145.5, Sodium 415.8, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 49
ROAST PORK LOIN AND POTATOES
Categories Herb Pork Potato Roast Rosemary Pork Tenderloin Sage Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
- Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.
ITALIAN HERB-CRUSTED PORK LOIN
I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. -Kim Palmer, Kingston, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
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- Cut into pork loin with a boning knife parallel to cutting board, about ½-inch from the bottom of pork. Continue slicing and unrolling until the pork is flat and “unrolled.” (Take your time and keep your knife parallel to the board to maintain an even ½-inch thickness.) Drizzle 1 Tbsp. water over pork, then cover with plastic wrap.
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