TUSCAN ROAST PORK
This Tuscan roast pork is made from a seared pork loin rubbed with a garlic, rosemary, and sage paste and then slowly roasted in the oven. Easy, elegant, and certain to impress. (Keto)
Provided by Stacy Adimando
Categories Mains
Time 3h
Number Of Ingredients 8
Steps:
- Preheat the oven to 225°F (110°C) and position a rack in the center of the oven.
- Meanwhile, in the bowl of a small food processor, combine the garlic, rosemary, sage, anchovy (if using), and 3 tablespoons oil and process until a coarse paste forms. (Alternatively, you can use a mortar and pestle.)
- If desired, use kitchen string to tie the pork tightly crosswise about every 2 inches (5 cm). You can slip the bay leaves under the twine if you like. If you do not tie your pork, but wish to use bay leaves, simply carve a couple slits in the pork and tuck the bay leaves into the slits.
- Season the pork on all sides with the salt, rubbing the meat to coat it.
- In a large ovenproof skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Add the pork and sear, starting with the fatty side and using tongs to turn it, until dark golden brown on all sides, 8 to 10 minutes total. Turn off the heat and let the pork in the skillet.
- Using an offset spatula or pastry brush, coat the pork with the herb mixture. If you're the sort who likes the punch of raw garlic, reserve 1 tablespoon of the herb mixture to coat the pork after it comes out of the oven.
- Transfer the skillet to the center rack in the oven and roast until the meat is tender and the internal temperature is around 180°F (82°C), 2 to 3 hours. (Rest assured, if you just got alarmed at those numbers, that although this is a much higher internal temperature than we typically cook pork, it works.)
- Remove the skillet from the oven. If desired, brush the top and sides of the pork with the reserved 1 tablespoon herb mixture. Let the pork cool for at least 5 minutes.
- Transfer the pork to a cutting board, reserving the cooking juices in the skillet. Remove and discard the string and bay leaves, if using.
- Slice the pork very thinly (about 1/8 inch | 4 mm thickness) and arrange the slices on a serving platter. Drizzle with the juices and herbs from the pan. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 portion, Calories 465 kcal, Carbohydrate 2 g, Protein 51 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 143 mg, Sodium 558 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g
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.
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
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