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Tuscan Pork Loin

Tuscan Pork Loin
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WebMD Recipe from

Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and aromatic lemon zest before it goes in the oven, and then deglaze the pan with vermouth to make a savory gravy. The roast is perfect for entertaining but equally at home for a Sunday family supper.

Prep: 25 minutes | Total Time: 2 hours 20 minutes (including 1 hour marinating time)
  • 1 3- pound
    pork loin, trimmed
  • 1 teaspoon
    kosher salt
  • 3 cloves
    garlic, crushed and peeled
  • 2 tablespoons
    extra-virgin olive oil
  • 2 tablespoons
    fresh rosemary, chopped
  • 1 tablespoon
    lemon zest, freshly grated
  • 3/4 cup
    dry vermouth, or white wine
  • 2 tablespoons
    white-wine vinegar
  1. Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
  2. Preheat oven to 375°F.
  3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
  4. Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.


Nutritional Information

Makes: about 10 servings
  • Calories221
  • Fat11 g
    • Saturated fat3 g
  • Cholesterol69 mg
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein24 g
  • Sodium156 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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