Best Tuscan Pork Loin Roast Recipes

TUSCAN PORK LOIN ROAST

Steps:

• 1. Finely grate 1 teaspoon zest from lemon. Cut lemon in half and reserve. Combine lemon zest, oil, garlic, and pepper flakes in 10-inch nonstick skillet. Cook over medium-low heat, stirring frequently, until garlic is sizzling, about 3 minutes. Add rosemary and cook, 30 seconds. Strain mixture through fine-mesh strainer set over bowl, pushing on garlic-rosemary mixture to extract oil. Set oil aside and let garlic-rosemary mixture cool. Using paper towels, wipe out skillet.
• 2. Process pancetta in food processor until smooth paste forms, 20 to 30 seconds, scraping down sides of bowl as needed. Add garlic-rosemary mixture and continue to process until mixture is homogeneous, 20 to 30 seconds longer, scraping down sides of bowl as needed.
• 3. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping 1/2 inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about 1/2 inch from bottom of roast, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon kosher salt over both sides of roast (1/2 tablespoon per side) and rub into meat to adhere. Spread inside of roast evenly with pancetta-garlic paste, leaving about 1/4-inch border on all sides. Starting from short side, roll roast (keeping fat on outside) and tie with twine at 1-inch intervals. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Set roast fat side up on prepared rack and refrigerate for 1 hour.
• 4. Adjust oven rack to middle position and heat oven to 275 degrees. Transfer roast to oven and cook until meat registers 135 degrees, 1 1/2 to 2 hours. Remove roast from oven, tent with aluminum foil, and let rest for 20 minutes.
• 5. Heat 1 teaspoon reserved oil in now-empty skillet over high heat until just smoking. Add reserved lemon halves, cut side down, and cook until softened and cut surfaces are browned, 3 to 4 minutes. Transfer lemon halves to small plate.
• 6. Pat roast dry with paper towels. Heat 2 tablespoons reserved oil in now-empty skillet over high heat until just smoking. Brown roast on fat side and sides (do not brown bottom of roast), 4 to 6 minutes. Transfer roast to carving board and remove twine.
• 7. Once lemon halves are cool enough to handle, squeeze into fine-mesh strainer set over bowl. Press on solids to extract all pulp; discard solids. Whisk 2 tablespoons strained lemon juice into bowl with remaining reserved oil. Slice roast into 1/4-inch-thick slices and serve, passing vinaigrette separately.

TUSCAN-STYLE GARLIC-ROSEMARY ROAST PORK LOIN WITH JUS

Steps:

• FOR THE GARLIC-ROSEMARY RUB: While roast brines, mix together garlic, rosemary, pepper, olive oil, and salt in small bowl to form paste; set aside. 3. TO PREPARE THE ROAST: When roast is done brining, adjust oven rack to middle position and heat oven to 325 degrees. Heat heavy-bottomed 12-inch nonreactive skillet over medium heat until hot, about 4 minutes. Place roast fat-side down in skillet and cook until well-browned, about 8 minutes. Transfer roast browned-side up to cutting board and set aside to cool. Pour off fat from skillet and add wine; increase heat to high and bring to boil, scraping skillet with wooden spoon until browned bits are loosened, about 1 minute. Set skillet with wine aside. 4. Following "Adding the Paste" illustrations below, make lengthwise incision in pork loin, rub with one-third of garlic-rosemary paste, rub remaining paste on cut side of ribs, and tie meat back to ribs. Sprinkle browned side of roast with 1 teaspoon pepper and set roast rib-side down in flameproof roasting pan. Pour reserved wine and browned bits from skillet in roasting pan. Roast, basting loin with pan drippings every 20 minutes, until center of loin registers about 135 degrees on instant-read thermometer, 65 to 80 minutes. (If wine evaporates, add about 1/2 cup water to roasting pan to prevent scorching.) Transfer roast to carving board and tent loosely with foil; let stand until center of loin registers about 145 degrees on instant-read thermometer, about 15 minutes. 5. While roast rests, spoon off most of fat from roasting pan and place over 2 burners at high heat. Add shallot and rosemary; using wooden spoon, scrape up browned bits and boil liquid until reduced by half and shallot has softened. Add chicken broth and continue to cook, stirring occasionally, until reduced by half, Add any accumulated pork juices and cook 1 min. Off heat, whisk in butter; strain jus into gravy boat.