[X]

Home > Recipes > Tuscan Pork Roast

Tuscan Pork Roast Recipe

Tuscan Pork Roast Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families. -Elinor Stabile, Canmore, Alberta

This recipe is:

Contest Winning

[X]

Rate Tuscan Pork Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tuscan Pork Roast Recipe

Prep: 10 min. + standing Bake: 1 hour + standing

Yield: 10 Servings

10 60 70

Ingredients

5 to 8 garlic cloves, peeled
1 tablespoon dried rosemary, crushed
1 tablespoon olive oil
1/2 teaspoon salt
1 boneless pork loin roast (3 to 4 pounds)

Directions

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. Yield: 10 servings.

Nutritional Facts 3-1/2 ounces cooked pork equals 184 calories, 8 g fat (2 g saturated fat), 68 mg cholesterol, 157 mg sodium, 1 g carbohydrate, trace fiber, 26 g protein.

Originally published as Tuscan Pork Roast in Taste of Home February/March 1995, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tuscan Pork Roast

Tuscan Pork Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Aug. 31, 2012 by murrell006

This was really flavorful. I was surprised since it was just a rub. This was super easy to make.

Reviewed on Jul. 20, 2011 by bujvary

Just put the rub on the roast seems very garlicky hoping it will be ok

Reviewed on Jul. 18, 2011 by bujvary

Sounds amazing I am making it Thursday for my family. Question says to rub the mixture and then place it fat side up? I assume I must have to rub it around the entire piece of meat not just on the top??

Reviewed on May. 09, 2011 by linsvin

Since I LOVE garlic I absolutely loved the flavor of this roast. So quick to put together and so moist, a REAL keeper.

Reviewed on Jul. 21, 2010 by klazarrus

Great results, very simple, a juicy tender Roast

Reviewed on Sep. 28, 2009 by cwbuff

Terrific, easy way for a great pork roast! Who says good cooking has to be hard or time-consuming? I find that most of today's cuts of pork roast are extremely lean, so cook it the minimum time and be sure to let it stand the 10 minutes to keep it juicy. Get a thermometer and use it after the first 2 hours.