Tuscan Pork Loin

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Tuscan Pork Loin

Tuscan Pork Loin

Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and aromatic lemon zest before it goes in the oven, and then deglaze the pan with vermouth to make a savory gravy. The roast is perfect for entertaining but equally at home for a Sunday family supper.

Serves 10

Prep Time 25 min

Total Time 140 min.

Ingredients

  • 1 3-pound pork loin, trimmed
  • 1 teaspoon kosher salt
  • 3 cloves garlic, crushed and peeled
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon chopped fresh rosemary
  • 1 tablespoon freshly grated lemon zest
  • 3/4 cup dry vermouth, or white wine
  • 2 tablespoon white-wine vinegar

Cooking Directions

Step 1

Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.

Step 2

Preheat oven to 375°F.

Step 3

Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.

Step 4

Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.


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