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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 (0 sugars, 0 fiber), 26g protein.

Reviews for Tuscan 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 User ID: 77962 252143
Reviewed Aug. 2, 2016

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

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

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

- Theresa"

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

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

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

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

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!"

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."

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

"Flavorful and moist."

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."

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."

murrell006 User ID: 2357453 5718
Reviewed Aug. 31, 2012

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

bujvary User ID: 1740427 2165
Reviewed Jul. 20, 2011

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

bujvary User ID: 1740427 199071
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??"

linsvin User ID: 1584655 5444
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."

klazarrus User ID: 4183016 4871
Reviewed Jul. 21, 2010

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

cwbuff User ID: 441425 4428
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.