Italian Roast Pork Loin
Transform your dinner table into a Tuscan feast with this succulent Italian Roast Pork Loin, a savory centerpiece that combines aromatic herbs, vibrant vegetables, and mouthwatering pan sauce. Perfectly seasoned with fresh rosemary, thyme, garlic, and a burst of zesty lemon juice, this tender pork loin is pan-seared for a golden crust before being slow-roasted atop a bed of onions and carrots. White wine and chicken stock infuse the dish with rich, complex flavors, while frequent basting ensures every slice is juicy and flavorful. Ready in under two hours, this elegant yet approachable recipe is ideal for everything from cozy family dinners to festive gatherings. Pair it with rustic bread and a crisp Italian salad for the ultimate Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 1.5 kg pork loin (boneless)
- 2 tablespoons fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 6 garlic cloves (minced)
- 4 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 2 teaspoons sea salt
- 1 teaspoon black pepper (freshly ground)
- 120 ml white wine
- 120 ml chicken stock
- 1 onion (sliced)
- 1 carrot (sliced)
Instructions
Preheat your oven to 180°C (350°F).
Rinse the pork loin under cold water and pat it dry with paper towels.
In a small bowl, mix together the chopped rosemary, thyme, minced garlic, olive oil, lemon juice, sea salt, and black pepper to create your herb marinade.
Rub the marinade all over the pork loin, ensuring it is evenly coated. Let the pork rest at room temperature for 15 minutes to allow the flavors to meld.
In a large ovenproof skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork loin on all sides until browned, about 2–3 minutes per side.
Remove the pork from the pan and set aside. Add the sliced onion and carrot to the same pan, stirring and cooking for 3–4 minutes until slightly softened.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Add the chicken stock and bring the mixture to a simmer.
Place the pork loin back in the pan, on top of the vegetables. Transfer the pan to the preheated oven.
Roast the pork loin in the oven for 1 hour and 20 minutes, or until it reaches an internal temperature of 63°C (145°F). Baste the pork with the pan juices every 20 minutes.
Once cooked, remove the pork loin from the oven and let it rest for 10 minutes before slicing.
Serve the pork slices with the roasted vegetables and drizzle the pan sauce over the top. Enjoy!
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 401.3 g | 803% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 365 mg | 28% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 7120 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
