Tuscan Pork Loin Recipes

ITALIAN PORK TENDERLOIN

Steps:

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

TUSCAN PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

TUSCAN PORK ROAST

Steps:

• 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. , 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.

ITALIAN ROAST PORK LOIN

Steps:

• Oven at 350°F.
• Trim fat from pork.
• Combine rosemary, garlic, salt, pepper, and olive oil.
• Melt butter in roasting dish and then place onions over top of the butter.
• Rub rosemary mixture all over pork loin.
• Sear on all sides in a hot skillet.
• Place pork on top of onions in roasting pan and then cover with foil.
• Bake for an hour or until meat thermometer reads 160°F.
• To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.

TUSCAN ROAST PORK

Steps:

• Preheat the oven to 225°F (110°C) and position a rack in the center of the oven.
• Meanwhile, in the bowl of a small food processor, combine the garlic, rosemary, sage, anchovy (if using), and 3 tablespoons oil and process until a coarse paste forms. (Alternatively, you can use a mortar and pestle.)
• If desired, use kitchen string to tie the pork tightly crosswise about every 2 inches (5 cm). You can slip the bay leaves under the twine if you like. If you do not tie your pork, but wish to use bay leaves, simply carve a couple slits in the pork and tuck the bay leaves into the slits.
• Season the pork on all sides with the salt, rubbing the meat to coat it.
• In a large ovenproof skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Add the pork and sear, starting with the fatty side and using tongs to turn it, until dark golden brown on all sides, 8 to 10 minutes total. Turn off the heat and let the pork in the skillet.
• Using an offset spatula or pastry brush, coat the pork with the herb mixture. If you're the sort who likes the punch of raw garlic, reserve 1 tablespoon of the herb mixture to coat the pork after it comes out of the oven.
• Transfer the skillet to the center rack in the oven and roast until the meat is tender and the internal temperature is around 180°F (82°C), 2 to 3 hours. (Rest assured, if you just got alarmed at those numbers, that although this is a much higher internal temperature than we typically cook pork, it works.)
• Remove the skillet from the oven. If desired, brush the top and sides of the pork with the reserved 1 tablespoon herb mixture. Let the pork cool for at least 5 minutes.
• Transfer the pork to a cutting board, reserving the cooking juices in the skillet. Remove and discard the string and bay leaves, if using.
• Slice the pork very thinly (about 1/8 inch | 4 mm thickness) and arrange the slices on a serving platter. Drizzle with the juices and herbs from the pan. Serve warm or at room temperature.

TUSCAN PORK LOIN

Steps:

• Tie kitchen string around pork in three places (prevents flattening). Mix salt and garlic into a paste. Stir in oil, rosemary and zest.
• Rub mixture into pork. Refrigerate, uncovered, 1 hour.
• Preheat oven to 375°F Place in roasting pan.
• Roast 45 minutes, turning once or twice.
• Remove from heat & let rest 10 minutes.
• Add vermouth and vinegar to roasting pan and place over medium-high heat.
• Simmer, scraping browned bits on bottom of pan, 3-4 minutes until half reduced.
• Remove string and slice roast.
• Add any juices to sauce and serve.

ITALIAN HERB-CRUSTED PORK LOIN

Steps:

• In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

ITALIAN PORK LOIN BRAISED IN MILK

Steps:

• In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
• Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
• Do not trim the fat off of the pork loin.
• Generously (very generously) sprinkle sea salt all over the pork loin.
• Sprinkle black pepper all over the pork loin.
• Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
• Do not burn the olive oil and garlic!
• When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
• Taste the sauce . . . add more salt to taste preferences.
• Partially cover the pan.
• Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
• The milk sauce will bubble up, so stir it occasionally.
• Continually pour some of the sauce (baste) over the pork as it simmers.
• The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
• Taste the sauce and add more salt if necessary.
• After cooking time is finished, remove the pork.
• Thickly slice the pork and place it on individual plates.
• Pour the creamy, curdled sauce over the pork.
• Serve immediately and enjoy!

TUSCAN PORK LOIN ROAST

Steps:

• 1. Finely grate 1 teaspoon zest from lemon. Cut lemon in half and reserve. Combine lemon zest, oil, garlic, and pepper flakes in 10-inch nonstick skillet. Cook over medium-low heat, stirring frequently, until garlic is sizzling, about 3 minutes. Add rosemary and cook, 30 seconds. Strain mixture through fine-mesh strainer set over bowl, pushing on garlic-rosemary mixture to extract oil. Set oil aside and let garlic-rosemary mixture cool. Using paper towels, wipe out skillet.
• 2. Process pancetta in food processor until smooth paste forms, 20 to 30 seconds, scraping down sides of bowl as needed. Add garlic-rosemary mixture and continue to process until mixture is homogeneous, 20 to 30 seconds longer, scraping down sides of bowl as needed.
• 3. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping 1/2 inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about 1/2 inch from bottom of roast, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon kosher salt over both sides of roast (1/2 tablespoon per side) and rub into meat to adhere. Spread inside of roast evenly with pancetta-garlic paste, leaving about 1/4-inch border on all sides. Starting from short side, roll roast (keeping fat on outside) and tie with twine at 1-inch intervals. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Set roast fat side up on prepared rack and refrigerate for 1 hour.
• 4. Adjust oven rack to middle position and heat oven to 275 degrees. Transfer roast to oven and cook until meat registers 135 degrees, 1 1/2 to 2 hours. Remove roast from oven, tent with aluminum foil, and let rest for 20 minutes.
• 5. Heat 1 teaspoon reserved oil in now-empty skillet over high heat until just smoking. Add reserved lemon halves, cut side down, and cook until softened and cut surfaces are browned, 3 to 4 minutes. Transfer lemon halves to small plate.
• 6. Pat roast dry with paper towels. Heat 2 tablespoons reserved oil in now-empty skillet over high heat until just smoking. Brown roast on fat side and sides (do not brown bottom of roast), 4 to 6 minutes. Transfer roast to carving board and remove twine.
• 7. Once lemon halves are cool enough to handle, squeeze into fine-mesh strainer set over bowl. Press on solids to extract all pulp; discard solids. Whisk 2 tablespoons strained lemon juice into bowl with remaining reserved oil. Slice roast into 1/4-inch-thick slices and serve, passing vinaigrette separately.