Tuscan Pork Roast
Infuse your dinner table with the rustic charm of Tuscany by preparing this succulent Tuscan Pork Roast. Featuring tender pork loin infused with a fragrant herb rub of rosemary, sage, garlic, and zesty lemon, this dish beautifully captures classic Italian flavors. Roasted atop a bed of carrots, celery, and onions, and gently braised with white wine and chicken stock, the meat stays moist and flavorful while the vegetables caramelize to perfection. The result is a richly aromatic centerpiece, complete with a silky pan sauce that ties everything together. Perfect for family gatherings or special occasions, this 3-pound pork roast serves six and is ready in just under two hours, making it a satisfying and stress-free dish that delights both the eyes and taste buds.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh sage
- 4 large garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup white wine
- 0.5 cup chicken stock
- 3 medium carrots
- 1 large yellow onion
- 2 celery stalks
Instructions
In a small bowl, combine the chopped rosemary, sage, minced garlic, olive oil, lemon zest, salt, and black pepper to make the herb rub.
Pat the pork loin dry with paper towels and rub the herb mixture all over the surface. Let it marinate for at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
Preheat your oven to 375°F (190°C).
Roughly chop the carrots, onion, and celery and arrange them in the bottom of a roasting pan to create a bed for the pork roast.
Place the marinated pork loin on top of the vegetables in the roasting pan.
Pour the white wine and chicken stock into the pan to keep the roast moist during cooking.
Roast in the preheated oven for 75-80 minutes, or until the internal temperature of the pork reads 145°F (63°C) on a meat thermometer.
Remove the pork from the oven and tent it loosely with foil. Let it rest for 10-15 minutes before slicing.
Strain the pan drippings into a small saucepan and simmer for a few minutes to create a light pan sauce. Adjust seasoning with salt and pepper, if needed.
Slice the pork into thick, juicy rounds and serve it alongside the roasted vegetables, drizzled with the pan sauce.
Nutrition Facts
Calories |
3999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 4663 mg | 203% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 18.9 g | ||
| Protein | 379.9 g | 760% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 7046 mg | 150% | |
*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.
