Tuscan Pork Roast Recipe

4.5 16 22
Tuscan Pork Roast Recipe
Tuscan Pork Roast Recipe photo by Taste of Home
Publisher Photo

Tuscan Pork Roast Recipe

Read Reviews
4.5 16 22
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 1 hour + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 1 hour + standing

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

Nutritional Facts

3-1/2 ounce-weight: 184 calories, 8g fat (2g saturated fat), 68mg cholesterol, 157mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 26g protein.

  • 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)
  1. 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.
  2. 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.
Originally published as Tuscan Pork Roast in Taste of Home February/March 1995, p29

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Reviews forTuscan Pork Roast

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Coach Paul User ID: 5912305 255422
Reviewed Oct. 14, 2016

"I have been making this recipe for 20 years since I first saw it in the magazine. Absolutely love this."

MY REVIEW
[email protected] User ID: 77962 252143
Reviewed Aug. 2, 2016

"Simple and garlicky. I made it in a crock-pot and it worked well."

MY REVIEW
lurky27 User ID: 1251896 245641
Reviewed Mar. 18, 2016

"This is so delicious! Make it now! Minced garlic in a jar works fine.

- Theresa"

MY REVIEW
live418 User ID: 6701812 242432
Reviewed Jan. 24, 2016

"Can I use minced garlic in a jar or will not turn out same"

MY REVIEW
Tiber628 User ID: 8579728 237622
Reviewed Nov. 18, 2015

"Not NEARLY cooked at that temp. Had to cook a lot longer."

MY REVIEW
hkarow9713 User ID: 7604678 234283
Reviewed Oct. 10, 2015

"This was so flavorful for only having a few ingredients. I put mine in the crackpot and it was delicious!"

MY REVIEW
middjett User ID: 7818954 216963
Reviewed Jan. 5, 2015

"as roasts go, this is good. I gave it a 5 star because it IS good, but its not my favorite way to prepare a pork roast. But as the way I usually prepare one has a totally different flavor, it would not be fair to compare the 2. Its a matter of mood really. When Im in the mood for something "summery" this works perfectly, with no changes. Definably worth making again in future."

MY REVIEW
goodfood1533 User ID: 2644365 3774
Reviewed Nov. 22, 2014

"Flavorful and moist."

MY REVIEW
dilbert098 User ID: 3743376 7618
Reviewed Dec. 9, 2013

"Delicious I was also surprised that such a simple recipe could have so much return on flavour. I will definitely be making this over and over again. Company worthy."

MY REVIEW
mevgey User ID: 7168226 2166
Reviewed Oct. 8, 2013

"I have been making this delicious roast for more than 30 years. When I first saw the recipe, I thought it might taste like the wonderful pork sandwiches we used to buy when we lived in Rome, Italy - and it does."

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