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
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.
Preheat oven to 375Â°F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145Â°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
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).