Tuscan Style Garlic Rosemary Roast Pork Loin With Jus Recipes

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.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

ITALIAN ROAST PORK LOIN

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.

TUSCAN-STYLE ROAST PORK WITH ROSEMARY, SAGE, AND GARLIC

Steps:

• In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water. Stir over high heat just until the salt and sugar dissolve. Add 6 more cups of water and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for 8 to 18 hours.
• Put the garlic, rosemary, sage, 1 Tbs. salt, and 1 tsp. pepper in a large mortar and pound to a coarse paste with the pestle. Add the oil and use the pestle to work it into the garlic paste. If you don't have a mortar and pestle, combine all the ingredients in a mini food processor and pulse into a coarse paste.
• Remove the pork from the brine and pat it dry (discard the brine). Butterfly the pork loin by making a horizontal slit down the length of the loin, cutting almost through to the other side. Open the meat like a book. Spread half of the herb paste over the inner surface of the roast; then fold it back to its original shape. Tie the roast at 1-inch intervals with butcher's twine and then spread the remaining herb paste over the entire outer surface.
• Set up a grill for indirect rotisserie cooking according to the manufacturer's instructions. Heat the grill to 350°F. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, 35 to 45 minutes.
• If you don't have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes.
• Remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly. Serve hot, warm, or at room temperature.

TUSCAN ROAST PORK

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.

TUSCAN STYLE ROAST PORK WITH ROSEMARY SAGE AND GARLIC

Steps:

• Brine the pork
• In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water. Stir over high heat just until the salt and sugar dissolve. Add 6 more cups of water and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for 8 to 18 hours.
• Make the herb paste
• Put the garlic, rosemary, sage, 1 Tbs. salt, and 1 tsp. pepper in a large mortar and pound to a coarse paste with the pestle. Add the oil and use the pestle to work it into the garlic paste. If you don't have a mortar and pestle, combine all the ingredients in a mini food processor and pulse into a coarse paste.
• Butterfly and season the pork
• Remove the pork from the brine and pat it dry (discard the brine). Butterfly the pork loin by making a horizontal slit down the length of the loin, cutting almost through to the other side. Open the meat like a book. Spread half of the herb paste over the inner surface of the roast; then fold it back to its original shape. Tie the roast at 1-inch intervals with butcher's twine and then spread the remaining herb paste over the entire outer surface.
• Grill the pork
• Set up a grill for indirect rotisserie cooking according to the manufacturer's instructions. Heat the grill to 350°F. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, 35 to 45 minutes.
• If you don't have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes.
• Remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly. Serve hot, warm, or at room temperature.

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.

TUSCAN-STYLE ROAST PORK WITH ROSEMARY, SAGE, AND GARLIC

Steps:

• Brine the pork In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water. Stir over high heat just until the salt and sugar dissolve. Add 6 more cups of water and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for 8 to 18 hours. Make the herb paste Put the garlic, rosemary, sage, 1 Tbs. salt, and 1 tsp. pepper in a large mortar and pound to a coarse paste with the pestle. Add the oil and use the pestle to work it into the garlic paste. If you don't have a mortar and pestle, combine all the ingredients in a mini food processor and pulse into a coarse paste. Butterfly and season the pork Remove the pork from the brine and pat it dry (discard the brine). Butterfly the pork loin by making a horizontal slit down the length of the loin, cutting almost through to the other side. Open the meat like a book. Spread half of the herb paste over the inner surface of the roast; then fold it back to its original shape. Tie the roast at 1-inch intervals with butcher's twine and then spread the remaining herb paste over the entire outer surface. Grill the pork Set up a grill for indirect rotisserie cooking according to the manufacturer's instructions. Heat the grill to 350°F. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, 35 to 45 minutes. If you don't have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes. Remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly. Serve hot, warm, or at room temperature. Make Ahead Tips The pork must be brined 8 to 18 hours ahead. You can also butterfly and season the roast with the herb paste up to 4 hours before grilling. Refrigerate, but let sit at room temperature while you heat the grill.