Tuscan Pork Loin Recipes

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TUSCAN PORK ROAST



Tuscan Pork Roast image

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

5 to 8 garlic cloves, peeled
1 tablespoon dried rosemary, crushed
1 tablespoon olive oil
1/2 teaspoon salt
1 boneless pork loin roast (3 to 4 pounds)

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



Tuscan Pork Tenderloin image

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

4 teaspoons garlic, minced
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds 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.

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

ITALIAN ROAST PORK LOIN



Italian Roast Pork Loin image

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

3 lbs pork loin roast
2 tablespoons rosemary
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 small onion, chopped
1/4 cup olive oil

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

ITALIAN PORK TENDERLOIN



Italian Pork Tenderloin image

Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.

Provided by ANNACOYNE

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
¼ cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
¼ cup chopped onion
1 ½ pounds pork tenderloin, cut into 1/2 inch strips
½ cup chicken broth
½ cup heavy cream
¼ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
  • Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 g

TUSCAN PORK MEDALLIONS



Tuscan Pork Medallions image

Pork tenderloin gets delightful Italian flavor from prosciutto, tomatoes and garden herbs. The beautifully browned slices are quick enough for weeknights yet will impress your guest. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound pork tenderloin, cut into 1-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves
2 tablespoons balsamic vinegar
1/2 cup heavy whipping cream
3/4 cup chopped plum tomatoes
4 fresh basil leaves, thinly sliced
1 teaspoon grated Parmesan cheese

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside., In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan., Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.

Nutrition Facts : Calories 514 calories, Fat 36g fat (20g saturated fat), Cholesterol 205mg cholesterol, Sodium 718mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 40g protein.

TUSCAN PORK LOIN



Tuscan Pork Loin image

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

3 lbs pork loin
1 teaspoon salt
3 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 tablespoon freshly grated lemon zest
1/2 cup vermouth
2 tablespoons white wine vinegar

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 PORK LOIN ROAST



Tuscan pork loin roast image

Number Of Ingredients 8

1 lemon
1/3 cup olive oil
8 cloves minced garlic cloves
1/8 teaspoon red pepper flakes
1 tablespoon chopped fresh rosemary
2 ounces pancetta cut into 1/2 inch pieces
2 1/2 pounds boneless center cut pork loin roast trimmed
4 pinches kosher salt

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.

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