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 PORK ROAST
I tried this at a local grocery store. It was moist and tasty. I think this would work in the crockpot as well, and plan to try to do that.
Provided by Beverly292
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine garlic, rosemary, olive oil and salt in a blender or food processor: blend until mixture forms a paste.
- Rub paste over the roast; cover and let stand 30 minutes.
- Place roast, fat side up, on a rack in a roasting pan.
- Bake at 325 for 2 1/2 hours or until internal temp reaches 165.
- Let roast stand for 15 minutes before slicing.
Nutrition Facts : Calories 604, Fat 31.9, SaturatedFat 6, Cholesterol 217.7, Sodium 451.8, Carbohydrate 2, Fiber 0.5, Protein 72.9
TUSCAN PORK ROAST
There are several different ways to cook and prepare this roast. Some, instead of placing the chopped herbs along the bone, make half-inch incisions all over the meat and place a little garlic and rosemary in these; others prefer not to do this for the sake of appearance when the pork is sliced. Some use a boneless cut and slice this thinly; in this version, it is sliced thickly using the bones as a guide. The roast can be cooked in a moderately high oven, but this slow roasted version guarantees moist, juicy meat that otherwise has a tendency to easily dry out. If you're not roasting peeled and chopped potatoes in the juices of this roast that collect on the bottom of the pan, you are missing out on one of the best kept secrets of Tuscan cuisine. Some blanched greens (Tuscan kale, chard, or any other sturdy green leaf) or cooked cannellini beans tossed through those juices make wonderful sides to this dish too. Simple enough for a family meal but elegant enough to impress guests, try this versatile pork roast for your next Sunday roast. (less) -Emiko
Provided by StevenHB
Categories Pork
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Note: I'd suggest tripling the amount of rub, butterflying the pork further, and putting the rub all over both the inside and outside of the meat. There just wasn't enough of it for my taste.
- Remove the pork from the fridge and let come to room temperature about at hour before preparing. In the meantime, cut along the bone as if you were going to cut the bone off completely, but leave about an inch still attached. Rub the pork all over with olive oil to coat. Season with salt and pepper.
- Combine the finely chopped garlic, lemon zest, and herbs and rub this all over the incision made between the bone and the meat, patting down the herbs. Make a 1 inch incision between each rib bone and thread kitchen string/ butcher's twine through these incisions to tie the roast tightly and hold it together.
- Place the roast on a metal cooling rack, inserted inside a deep baking tray, skin-side up. Pour water in the bottom of the tray (if you prefer, you can use white wine, and in this case, pour it all over the roast and let it drip into the tray). Roast for 3 1/2 to 4 hours at 195º F (90º C) -- if you have a meat thermometer, you're looking for the interior to be about 150º F (65º C).
- Remove from the oven, turn up the heat to 430º F (220° C) and cook another 5 minutes to crisp the skin. Rest for at least 15 minutes, uncovered, before slicing into thick slices and serving. This is wonderful with roast potatoes (possibly roasted in the pan juices under the pork) or sautéed greens.
Nutrition Facts : Calories 809.6, Fat 57.8, SaturatedFat 17.9, Cholesterol 204.1, Sodium 145.1, Carbohydrate 0.5, Protein 67.8
TUSCAN PORK LOIN
Make and share this Tuscan Pork Loin recipe from Food.com.
Provided by JelsMom
Categories Pork
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Tie kitchen string around pork in three places (prevents flattening). Mix salt and garlic into a paste. Stir in oil, rosemary and zest.
- Rub mixture into pork. Refrigerate, uncovered, 1 hour.
- Preheat oven to 375°F Place in roasting pan.
- Roast 45 minutes, turning once or twice.
- Remove from heat & let rest 10 minutes.
- Add vermouth and vinegar to roasting pan and place over medium-high heat.
- Simmer, scraping browned bits on bottom of pan, 3-4 minutes until half reduced.
- Remove string and slice roast.
- Add any juices to sauce and serve.
Nutrition Facts : Calories 313.1, Fat 21.8, SaturatedFat 7, Cholesterol 81.7, Sodium 290, Carbohydrate 0.5, Fiber 0.1, Protein 27.2
TUSCAN ROAST PORK WITH FENNEL
Provided by Food Network Kitchen
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
- Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
- Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.
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.
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
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.
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
SLOW COOKER ITALIAN-STYLE PORK ROAST
If you are a pork roast enthusiast, this is definitely one to add to your collection. The pork is simmered in a tomato sauce, and served over hot rice or noodles. The recipe calls for beans, I did not use any since my kids don't like them.
Provided by skigb
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast.
- Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender.
- Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
- Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired.
- I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.
Nutrition Facts : Calories 427.9, Fat 28.6, SaturatedFat 10.6, Cholesterol 130, Sodium 102.7, Carbohydrate 4.5, Fiber 1.1, Sugar 1.1, Protein 35.9
TUSCAN BRAISED PORK LOIN
This is a dish that devloped, filled with fresh herbs, and very delicious. I cook it in a good sized cast iron casserole with a lid. This dish can be served with polenta or garlic mashed potatoes
Provided by conniecooks
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Season the roast with salt and pepper.
- Brown on all sides in Olive oil.
- Remove to a plate.
- Brown sausage meat.
- Saute onion and garlic with sausage.
- Add chicken stock, bay leaves, Basil, & thyme.
- Cook for 3 minutes.
- Add diced tomatoes.
- Place Roast in sauce.
- Add rosemary, sage, and parsley.
- hot pepper flakes to taste.
- Bake at 350° F till an internal temp of 140° F is reached.
Nutrition Facts : Calories 969.9, Fat 49.5, SaturatedFat 17.8, Cholesterol 310.2, Sodium 981.1, Carbohydrate 13.4, Fiber 2.4, Sugar 5.9, Protein 111.5
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