Tuscan Pork Loin
Infuse your dinner table with the rustic charm of Italy with this Tuscan Pork Loin recipe, a true celebration of bold, herbaceous flavors. This succulent pork loin is marinated with a fragrant blend of fresh rosemary, thyme, lemon zest, and garlic, then perfectly seared to create a golden crust before being roasted to tender perfection. A luxurious reduction sauce made with chicken broth (or white wine) and butter adds a velvety finishing touch that's ideal for drizzling. Ready in just 90 minutes and serving six, this dish is a show-stopping centerpiece for family meals or entertaining guests. Pair it with roasted vegetables or creamy mashed potatoes for a complete Tuscan-inspired feast that transports your taste buds straight to the rolling hills of Italy. Keywords: Tuscan pork loin, herb-crusted pork loin, roasted pork recipe, Italian pork loin recipe.
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Recipe Information
Ingredients
- 3 pounds pork loin
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 cup chicken broth (or white wine)
- 2 tablespoons butter, unsalted
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and black pepper. Mix well to create a flavorful herb paste.
Pat the pork loin dry with a paper towel. Place it on a clean cutting board and rub the herb paste evenly all over the pork, ensuring the flavors penetrate into the meat.
Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil to the pan, and sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Once seared, transfer the skillet to the preheated oven. Roast the pork loin for approximately 60-70 minutes, or until it reaches an internal temperature of 145°F (63°C) when measured at the thickest part with a meat thermometer.
While the pork is roasting, prepare the sauce. In a small saucepan, heat the chicken broth (or white wine) over medium heat. Reduce by about half, then stir in the butter until melted and smooth. Set aside for serving.
When the pork is cooked, remove it from the oven and let it rest for 10 minutes. This helps redistribute the juices for maximum tenderness.
Slice the pork loin into thick medallions and arrange on a serving platter. Drizzle the warm sauce over the top and garnish with additional rosemary or thyme if desired.
Serve with roasted vegetables, mashed potatoes, or a fresh side salad for a complete Tuscan-inspired meal.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1008 mg | 21% | |
*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.
