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Tuscan Pork Loin
Nb persons: 10
Yield:
Preparation time: 1 hr 20 min
Total time: 2 hr 20 min
Source: Real Age
| Nothing exemplifies the flavorful style of Italian cooking like this classic pork loin. Make sure you buy the larger loin, not the thinner tenderloin. | |
| 1 3-pound | pork loin, trimmed of fat |
| 1 teaspoon(s) | kosher salt |
| 3 clove(s) | garlic, crushed and peeled |
| 2 tablespoon(s) | extra-virgin olive oil |
| 2 tablespoon(s) | chopped fresh rosemary |
| 1 tablespoon(s) | freshly grated lemon zest |
| 0.75 cup(s) | dry vermouth, or white wine |
| 2 tablespoon(s) | white-wine vinegar |
Directions
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 degrees F.
3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees 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.
Or
You can substitute 3 pork chops and broil 20, 10 on each side.
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