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Tuscan Pork Roast Recipe

Tuscan Pork Roast 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
TOTAL TIME: Prep: 10 min. + standing Bake: 1 hour + standing YIELD:10 servings


  • 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.

Nutritional Facts

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

Reviews for Tuscan Pork Roast

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Reviewed Mar. 18, 2016

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

- Theresa"

Reviewed Jan. 24, 2016

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

Reviewed Nov. 18, 2015

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

Reviewed Oct. 10, 2015

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

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."

Reviewed Nov. 22, 2014

"Flavorful and moist."

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."

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."

Reviewed Aug. 31, 2012

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

Reviewed Jul. 20, 2011

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

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??"

Reviewed May. 9, 2011

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

Reviewed Jul. 21, 2010

"Great results, very simple, a juicy tender Roast"

Reviewed Sep. 28, 2009

"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."

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Wine Pairings

Light-Bodied Red Wine

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