What can we say? We’re happy when you’re happy. And, because we know you love Italian food, here’s a recipe that no kitchen should be without – our Tuscan-style Pork Roast.
Now, what are you waiting for – get that apron on.
What you need
- 10 ea. garlic cloves
- 1/2 cup fresh rosemary
- 30 leaves fresh sage
- 1 – 3-pounds center-cut pork loin, with rib bones
- 4 ea. long rosemary branches
- olive oil
- 2 cups dry white wine
- Kosher salt and freshly ground black pepper
- 2 pounds baking potatoes (cut into wedges)
How you do it
- Mince together garlic, sage and rosemary. Stir together with 1/4 cup; salt in a small bowl and season with pepper. Set aside
- Remove rib bones from roast in one piece. Set aside.
- Make a slit through center of loin to other end.
- Stuff slit with 1/2 of the garlic mixture, pushing it through with handle of a long wooden spoon. Insert 1 of
the rosemary branches into each end so that it forms a tassel.
- Rub remaining 1/2 of garlic mixture all over the roast. Reassembled with bone, arrange the 2 remaining
rosemary sprigs on top. Tie the roast at 1-inch intervals with twine to shape.
- Cover and marinate at room temperature 1 hour.
- Preheat oven to 450°F.
- Put loin, fat side up, on a rack in a roasting pan, coat with oil.
- Roast for 15 minutes, baste with wine and reduce the temperature to 350°F
- Add potatoes to roasting pan and baste with pan juices.
- Cook for 1 – 1-1/2 hours until internal temperature is 145°F. Baste every 20 minutes with wine and pan
- Transfer pork and potatoes to platter and let rest, loosely covered, 20 minutes.
- Add 1/2 cup wine to roasting pan and simmer liquid while scraping up the drippings from the bottom of the pan. Skim off the fat and season the sauce with salt and pepper.