Tuscan Roast Pork
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
4 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Roast Pork
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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)
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Ingredients
- 4 large garlic cloves peeled
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons chopped fresh sage leaves
- 1 oil-packed anchovy fillet or 1 teaspoon anchovy paste (optional)
- 5 tablespoons extra-virgin olive oil
- 2 pounds boneless center-cut pork loin (not tenderloin) thick fat cap left on
- 2 bay leaves (optional)
- About 3/4 teaspoon kosher salt
Instructions
- 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 Information
Show Details
Serving
1portion
Calories
465kcal
(23%)
Carbohydrates
2g
(1%)
Protein
51g
(102%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
16g
Cholesterol
143mg
(48%)
Sodium
558mg
(23%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 465kcal | 23% |
| Carbohydrates | 2g | 1% |
| Protein | 51g | 102% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 143mg | 48% |
| Sodium | 558mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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