Tuscan Braised Pork Loin Recipes

TUSCAN PORK TENDERLOIN

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.

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

TUSCAN ROAST PORK WITH FENNEL

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 PORK ROAST

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.

BRAISED PORK RAGU

Steps:

• Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
• Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

TUSCAN STYLE BRAISED PORK

Steps:

• Cut roast into 2" chunks, removing excess fat.
• Process juniper berries, cloves, peppercorns, dried garlic and sea salt in spice grinder until coarse mixture results.
• Put meat into large plastic container and rub generously with several tablespoons of spice mixture. (Reserve remaining spices.) Add gin and olive oil and thoroughly mix together. Seal container and refrigerate for at least 3-4 hours. Turn container a few times during marination process. You can marinate for up to three days if you can wait that long!
• Preheat oven to 325 deg F. Brown meat pieces in batches on stove top over medium high heat in a large oven safe covered pot or dutch oven. Place browned meat back into pot and add chicken broth, tomato sauce, red wine vinegar and enough water to cover meat.
• Cover and transfer pot to oven. Braise meat for 3-4 hours or until meat is very tender. Taste sauce and season with reserved spices if desired. Serve over pasta or mashed potatoes.

TUSCAN BRAISED PORK LOIN

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.

ITALIAN BRAISED PORK

Steps:

• In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
• Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
• Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.

TUSCAN PORK LOIN

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 325°F. Oil a roasting pan just large enough to hold the roast. 2 Very finely chop the garlic and rosemary together, then place them in a small bowl. Add the salt and pepper to taste and mix well to form a paste. Place the roast fat-side up in the pan. With a small knife, make deep slits all over the surface of the pork, then insert the mixture into the slits. Rub the roast all over with the olive oil. 3 Roast 1 hour 15 minutes or until the meat reaches an internal temperature of 150°F on an instant-read thermometer. Transfer the meat to a cutting board. Cover with foil to keep warm. Let rest 10 minutes. 4 Place the pan over low heat on the top of the stove. Add the wine and cook, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon until slightly reduced, about 2 minutes. Pour the juices through a strainer into a bowl and skim off the fat. Reheat if necessary. 5 Slice the meat and arrange it on a warm serving platter. Serve it hot with the pan juices. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TUSCAN PORK LOIN

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 325°F. Oil a roasting pan just large enough to hold the roast. 2 Very finely chop the garlic and rosemary together, then place them in a small bowl. Add the salt and pepper to taste and mix well to form a paste. Place the roast fat-side up in the pan. With a small knife, make deep slits all over the surface of the pork, then insert the mixture into the slits. Rub the roast all over with the olive oil. 3 Roast 1 hour 15 minutes or until the meat reaches an internal temperature of 150°F on an instant-read thermometer. Transfer the meat to a cutting board. Cover with foil to keep warm. Let rest 10 minutes. 4 Place the pan over low heat on the top of the stove. Add the wine and cook, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon until slightly reduced, about 2 minutes. Pour the juices through a strainer into a bowl and skim off the fat. Reheat if necessary. 5 Slice the meat and arrange it on a warm serving platter. Serve it hot with the pan juices. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.