Best Italian Roast Pork With Rosemary Recipes

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ROSEMARY AND GARLIC PORK TENDERLOIN



Rosemary and Garlic Pork Tenderloin image

Rosemary and Garlic Pork Tenderloin recipe is delicious, and so very easy to make! The entire family just loves the flavor combinations and the perfect glaze. This easy pork tenderloin comes together in less than 45 minutes and is perfect for those that are following a low carb or paleo eating plan.

Provided by Lora

Categories     Dinner

Time 50m

Number Of Ingredients 14

2 lb pork tenderloin
2 tbsp extra virgin olive oil
2 teaspoons sea salt and fresh cracked pepper
1 teaspoon mild paprika
6 garlic cloves
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh rosemary
¼ water
For the glaze:
½ cup coconut amino acids (or tamari if you're keeping gluten-free and not Paleo)
⅓ cup maple syrup (or honey )
⅓ cup orange juice (freshly squeezed, or freshly squeezed lemon juice)
¼ cup rice vinegar
¼ cup water

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one tablespoon of olive oil. Set aside.
  • Generously season tenderloin with salt, pepper and paprika. Drizzle on the olive oil and add the peeled garlic cloves. to the pan. Cover the pan and place the pork in the fridge while the oven is preheating.
  • While the oven is heating, prepare the glaze. Mix all the glaze ingredients in a small pan and let it come to a lively simmer for 20 minutes, until reduced and slightly thick.
  • The sauce will slightly cover the back of a spoon and look syrupy. At the end of the cooking, you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking a little bit more. When sauce is ready, set aside.
  • Remove the pork from the fridge and uncover it. Place the pan in the heated oven. When pork is halfway done, drizzle some of the glaze on top of the pork and baste with the juices from the bottom of the pan. If it seems too dry, add 1/4 cup more of water (more if needed).
  • When there are 10 minutes left of the baking time, spoon on the rest of the glaze. Bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
  • When pork has come to temperature, remove and let rest for at least five minutes to lock in juices. Spoon over the rest of the glaze and toss on top the fresh rosemary and parsley oil. Slice against the grain and serve immediately.

TUSCAN ROAST PORK



Tuscan Roast Pork image

This Tuscan roast pork is made from a seared pork loin rubbed with a garlic, rosemary, and sage paste and then slowly roasted in the oven. Easy, elegant, and certain to impress. (Keto)

Provided by Stacy Adimando

Categories     Mains

Time 3h

Number Of Ingredients 8

4 large garlic cloves (peeled)
2 tablespoons fresh rosemary leaves
2 tablespoons chopped fresh sage leaves
1 oil-packed anchovy fillet or 1 teaspoon anchovy paste (optional)
5 tablespoons extra-virgin olive oil
2 pounds boneless center-cut pork loin (not tenderloin) (thick fat cap left on)
2 bay leaves (optional)
About 3/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 225°F (110°C) and position a rack in the center of the oven.
  • Meanwhile, in the bowl of a small food processor, combine the garlic, rosemary, sage, anchovy (if using), and 3 tablespoons oil and process until a coarse paste forms. (Alternatively, you can use a mortar and pestle.)
  • If desired, use kitchen string to tie the pork tightly crosswise about every 2 inches (5 cm). You can slip the bay leaves under the twine if you like. If you do not tie your pork, but wish to use bay leaves, simply carve a couple slits in the pork and tuck the bay leaves into the slits.
  • Season the pork on all sides with the salt, rubbing the meat to coat it.
  • In a large ovenproof skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Add the pork and sear, starting with the fatty side and using tongs to turn it, until dark golden brown on all sides, 8 to 10 minutes total. Turn off the heat and let the pork in the skillet.
  • Using an offset spatula or pastry brush, coat the pork with the herb mixture. If you're the sort who likes the punch of raw garlic, reserve 1 tablespoon of the herb mixture to coat the pork after it comes out of the oven.
  • Transfer the skillet to the center rack in the oven and roast until the meat is tender and the internal temperature is around 180°F (82°C), 2 to 3 hours. (Rest assured, if you just got alarmed at those numbers, that although this is a much higher internal temperature than we typically cook pork, it works.)
  • Remove the skillet from the oven. If desired, brush the top and sides of the pork with the reserved 1 tablespoon herb mixture. Let the pork cool for at least 5 minutes.
  • Transfer the pork to a cutting board, reserving the cooking juices in the skillet. Remove and discard the string and bay leaves, if using.
  • Slice the pork very thinly (about 1/8 inch | 4 mm thickness) and arrange the slices on a serving platter. Drizzle with the juices and herbs from the pan. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 portion, Calories 465 kcal, Carbohydrate 2 g, Protein 51 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 143 mg, Sodium 558 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME



Roast Pork Loin With Garlic, Rosemary & Thyme image

Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 garlic cloves, pressed
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 1/2 lbs pork loin roast, trimmed of fat

Steps:

  • Preheat oven to 400°F
  • Line 13 x 9 x 2" roasting pan with foil.
  • Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
  • Place pork, fat side down, in prepared roasting pan.
  • Roast pork 30 minutes.
  • Turn roast fat side up.
  • Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
  • Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
  • Cut pork crosswise into 1/3-inch-thick slices.
  • Arrange pork slices on platter.
  • Pour pan juices over.
  • Garnish with rosemary sprigs, if desired.

ITALIAN ROAST PORK LOIN



Italian Roast Pork Loin image

Make and share this Italian Roast Pork Loin recipe from Food.com.

Provided by Harley Seashell Pri

Categories     Pork

Time 1h15m

Yield 8

Number Of Ingredients 8

3 lbs pork loin roast
2 tablespoons rosemary
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 small onion, chopped
1/4 cup olive oil

Steps:

  • Oven at 350°F.
  • Trim fat from pork.
  • Combine rosemary, garlic, salt, pepper, and olive oil.
  • Melt butter in roasting dish and then place onions over top of the butter.
  • Rub rosemary mixture all over pork loin.
  • Sear on all sides in a hot skillet.
  • Place pork on top of onions in roasting pan and then cover with foil.
  • Bake for an hour or until meat thermometer reads 160°F.
  • To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.

Nutrition Facts : Calories 448.8, Fat 26.1, SaturatedFat 8.8, Cholesterol 145.5, Sodium 415.8, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 49

TUSCAN-STYLE PORK ROAST (ARISTA)



Tuscan-Style Pork Roast (arista) image

Categories     Garlic     Pork     Marinate     Roast     Rosemary     Pork Tenderloin     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher

Steps:

  • Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
  • Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.

ITALIAN ROAST PORK WITH ROSEMARY



Italian Roast Pork with Rosemary image

Here's a roast for all seasons! Capture authentic Italian taste with a blend of rosemary and garlic for pork with unforgettable flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Number Of Ingredients 8

1 pork loin roast, 2 1/2 to 3 pounds
2 tablespoons chopped fresh rosemary leaves
4 garlic cloves
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1/4 cup olive or vegetable oil

Steps:

  • Heat oven to 350°F. Trim fat from pork. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork, using sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle salt and pepper over pork.
  • Melt butter in shallow roasting pan in oven. Sprinkle onion over butter. Place pork in pan; drizzle with oil. Insert meat themometer so tip is in center of thickest part of pork and does not rest in fat. roast uncovered 50 to 60 minutes or until thermometer reads 155°F. Cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be eaiser to carve.)

Nutrition Facts : Calories 260, Carbohydrate 1 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg

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