Best Tuscan Braised Pork Loin Recipes

ITALIAN PORK LOIN BRAISED IN MILK

Steps:

• In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
• Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
• Do not trim the fat off of the pork loin.
• Generously (very generously) sprinkle sea salt all over the pork loin.
• Sprinkle black pepper all over the pork loin.
• Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
• Do not burn the olive oil and garlic!
• When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
• Taste the sauce . . . add more salt to taste preferences.
• Partially cover the pan.
• Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
• The milk sauce will bubble up, so stir it occasionally.
• Continually pour some of the sauce (baste) over the pork as it simmers.
• The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
• Taste the sauce and add more salt if necessary.
• After cooking time is finished, remove the pork.
• Thickly slice the pork and place it on individual plates.
• Pour the creamy, curdled sauce over the pork.
• Serve immediately and enjoy!

TUSCAN BRAISED PORK LOIN

Steps:

• Season the roast with salt and pepper.
• Brown on all sides in Olive oil.
• Remove to a plate.
• Brown sausage meat.
• Saute onion and garlic with sausage.
• Add chicken stock, bay leaves, Basil, & thyme.
• Cook for 3 minutes.
• Add diced tomatoes.
• Place Roast in sauce.
• Add rosemary, sage, and parsley.
• hot pepper flakes to taste.
• Bake at 350° F till an internal temp of 140° F is reached.

ITALIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rinse and dry pork roast. Season all sides with salt and pepper.
• Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
• Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
• Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
• Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

TUSCAN PORK LOIN

Steps:

• Tie kitchen string around pork in three places (prevents flattening). Mix salt and garlic into a paste. Stir in oil, rosemary and zest.
• Rub mixture into pork. Refrigerate, uncovered, 1 hour.
• Preheat oven to 375°F Place in roasting pan.
• Roast 45 minutes, turning once or twice.
• Remove from heat & let rest 10 minutes.
• Add vermouth and vinegar to roasting pan and place over medium-high heat.
• Simmer, scraping browned bits on bottom of pan, 3-4 minutes until half reduced.
• Remove string and slice roast.
• Add any juices to sauce and serve.

TUSCAN PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

ITALIAN PORK LOIN BRAISED IN MILK

Steps:

• Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
• Preheat oven to 275 degrees.
• In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
• 4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
• While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
• Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.

ITALIAN BRAISED PORK LOIN

Steps:

• Season the pork generously with salt and pepper.
• In a large, heavy pot, warm the oil over medium heat.
• Add the bacon and cook, stirring often, until crisp, 2-3 minutes.
• Drain on paper towels.
• Raise the heat to med-high.
• Add the pork to the fat in the pot and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
• Transfer the pork to a plate.
• Pour off the fat from the pot and return to med-high heat.
• Add 3 cups of the milk and stir to scrape up any browned bits on the pan bottom.
• Bring to a boil.
• Add the garlic, reserved bacon, and the pork to the pot.
• Partially cover and cook over very low heat until the pork is tender and the milk has reduced and thickened, about 2 hours.
• During the final 30 minutes of cooking, check the milk level and, if necessary, warm some of the remaining milk and add to the pork.
• Transfer the pork to a cutting board and cut crosswise into slices about ½ inch thick,.
• Arrange the slices on a platter, top with the sauce and serve.