Tuscan Pork Loin

Tuscan Pork Loin

Nothing exemplifies the flavorful style of Italian cooking like this classic pork loin. Make sure you buy the larger loin, not the thinner tenderloin.

Total: 2 hours 20 minutes (including 1 hour marinating time)


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

  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.

  2. Preheat oven to 375°F.

  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.

  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.

Makes about 10 servings.
Per 3-oz. serving: 221 calories; 11 g fat (3 g sat, 6 g mono); 69 mg cholesterol; 0 g carbohydrate; 24 g protein; 0 g fiber; 227 mg sodium.

Use a salt substitute to reduce sodium content.

Nutrition bonus: Thiamin (58% daily value), Selenium (50% dv).

B-man :wink: