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Herb Rubbed Tuscan Pork Roast Recipe
Herb Rubbed Tuscan Pork Roast Recipe photo by Taste of Home

Herb Rubbed Tuscan Pork Roast Recipe

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A handful of ingredients are all you need for this memorable entree. Treated to an herbed rub the night before, the pork needs little prep work before your dinner party. "I've had so many compliments on how moist this roast is," says Diane Toomey of Methuen, Massachusetts.
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour + standing
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour + standing
MAKES: 10 servings

Ingredients

  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fennel seed, crushed
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless pork loin roast (3 pounds)

Nutritional Facts

4 ounces cooked pork equals 229 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 282 mg sodium, 1 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchange: 4 lean meat.

Directions

  1. In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.
  2. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°, basting occasionally with pan juices. Let meat stand for 10-15 minutes before slicing. Yield: 10 servings.
Originally published as Tuscan Pork Roast in Light & Tasty August/September 2005, p13

Nutritional Facts

4 ounces cooked pork equals 229 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 282 mg sodium, 1 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchange: 4 lean meat.

Reviews for Herb Rubbed Tuscan Pork Roast

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 22, 2012

"This is absolutely delicious and so easy to make. Would give it more stars if there were more stars to give."

MY REVIEW
Reviewed Apr. 28, 2012 Edited Apr. 29, 2012

"Wonderful flavor and easy to make."

MY REVIEW
Reviewed Feb. 6, 2012

"This was a very flavorful recipe, and quite honestly, very easy. The only reason for 4 instead of 5 stars is that I found it a touch on the salty side. Next time I will make adjustments for that."

MY REVIEW
Reviewed Nov. 11, 2011

"This is a true 5-star recipe. It never fails to impress."

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