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

Tuscan Pork Roast Recipe

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4.5 14 20
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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
Contest Winning Test Kitchen Approved
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

Light-Bodied Red Wine

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


Reviews for Tuscan Pork Roast

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 18, 2016

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

- Theresa"

MY REVIEW
Reviewed Jan. 24, 2016

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

MY REVIEW
Reviewed Nov. 18, 2015

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

MY REVIEW
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
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."

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