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

Tuscan Pork Roast Recipe

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
TOTAL TIME: Prep: 10 min. + standing Bake: 1 hour + standing
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + standing Bake: 1 hour + standing
MAKES: 10 servings

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)

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.

Directions

  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

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.

This recipe pairs well with a light red wine.

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Reviews for Tuscan Pork Roast

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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.

MY REVIEW
Reviewed Aug. 31, 2012

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

MY REVIEW
Reviewed Jul. 20, 2011

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

MY REVIEW
Reviewed Jul. 18, 2011

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??

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