Best Tuscan Pork Roast Recipes

TUSCAN PORK ROAST

Steps:

• In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

HERB RUBBED TUSCAN PORK ROAST

Steps:

• In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight. , Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°, basting occasionally with pan juices. Let meat stand for 10-15 minutes before slicing.

TUSCAN ROAST PORK WITH FENNEL

Steps:

• Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
• Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
• Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.

ARISTA (TUSCAN ROAST PORK)

Steps:

• Crush garlic with a knife blade, and mince finely together with rosemary and salt. Using the point of a small knife, pierce the pork in a dozen or more places and stuff a little of the garlic mixture into each opening. Rub leftover garlic over the pork. Set aside for several hours, or refrigerate until ready to cook.
• Heat oven to 350 degrees. Place pork on a rack in a baking pan, and spoon 3 or 4 tablespoons olive oil over the surface. Place in the preheated oven, and roast, allowing 25 minutes per pound. Halfway through, turn the roast to brown evenly. Thirty minutes before the roast is done, turn it again, and increase the oven temperature to 450 degrees to brown well.
• When pork has been roasted, remove from the oven, and allow to rest for at least 10 minutes before carving. It can be served warm, at room temperature or even cold, with a puree of white beans.

TUSCAN-STYLE PORK ROAST (ARISTA)

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.

GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH

Steps:

• Make relish:
• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)
• Make pork:
• Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue.
• Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes.
• Open vents at bottom of barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch. Set pan with water on rack next to charcoal. Return top rack to barbecue.
• Place pork roast, bone side down, on top rack over drip pan. Cover barbecue with lid, positioning top vent directly over pork. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack. Leave thermometer in place during cooking. Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.
• Using tongs, turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.
• Transfer pork to platter, leaving meat thermometer in place. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. Serve with red pepper relish.

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.

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 PORK ROAST (WEIGHT WATCHERS)

Steps:

• Preheat oven to 350°. With a small sharp knife, make several small incisions in the roast; insert a sliver of garlic in each incision. If desired, rub the roast with oil. Then sprinkle over it the rosemary, salt and pepper.
• Place the roast in a shallow roasting pan; pour 1/4 cup of the wine into the pan.
• Roast, basting occasionally with the pan juices (adding 1/4 cup of the wine after half an hour, and the other 1/4 cup a few minutes before the roast is done), until cooked through and an instant-read thermometer inserted in the pork (not touching bone) registers 160°, about 1 3/4 hours.
• Let stand 10 minutes before slicing.

ARISTA (TUSCAN HERB-INFUSED ROAST PORK) - FROM THE "MEAT&AM

Steps:

• FLAVOR STEP: Combine all the ingredients in a small bowl. Rub all over the meat to provide it with a genrous coating.
• Preheat the oven to 450°F.
• Brush the meat with 2 tablespoons of the oil.
• Brush a shallow roasting pan with the remaining 1/2 tbs. oil and scatter the sliced garlic on the bottom to provide a bed for the roast.
• Lay the roast on the garlic, fat side up.
• Put the pan in the center of the oven and roast for 15 minutes.
• Turn the oven down to 300 F and roast for 1 1/4 hours longer if cooking a 4 pound roast, 2 hours longer for a double roast.
• Test the meat: when the center reads 145F to 150F on an instant read thermometer, remove the meat from the oven and cover it loosely with foil whil you prepare the sauce.
• PAN SAUCE: Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom.
• Add the stock and cook until the sauce is reduced by half.
• Strain the sauce.
• Salt and pepper to taste and server over 1/4 inch slices of the meat!

TUSCAN PORK ROAST

Steps:

• Note: I'd suggest tripling the amount of rub, butterflying the pork further, and putting the rub all over both the inside and outside of the meat. There just wasn't enough of it for my taste.
• Remove the pork from the fridge and let come to room temperature about at hour before preparing. In the meantime, cut along the bone as if you were going to cut the bone off completely, but leave about an inch still attached. Rub the pork all over with olive oil to coat. Season with salt and pepper.
• Combine the finely chopped garlic, lemon zest, and herbs and rub this all over the incision made between the bone and the meat, patting down the herbs. Make a 1 inch incision between each rib bone and thread kitchen string/ butcher's twine through these incisions to tie the roast tightly and hold it together.
• Place the roast on a metal cooling rack, inserted inside a deep baking tray, skin-side up. Pour water in the bottom of the tray (if you prefer, you can use white wine, and in this case, pour it all over the roast and let it drip into the tray). Roast for 3 1/2 to 4 hours at 195º F (90º C) -- if you have a meat thermometer, you're looking for the interior to be about 150º F (65º C).
• Remove from the oven, turn up the heat to 430º F (220° C) and cook another 5 minutes to crisp the skin. Rest for at least 15 minutes, uncovered, before slicing into thick slices and serving. This is wonderful with roast potatoes (possibly roasted in the pan juices under the pork) or sautéed greens.

TUSCAN ROAST PORK TENDERLOIN

Steps:

• Place onions, rosemary, garlic and pepper in a resealable plastic bag. Seal bag and crush with hands or a rolling pin. Brush pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere., Place pork on a foil-lined baking sheet. Bake, uncovered, at 400° for 30 minutes or until a meat thermometer reads 160°. Let rest 10 minutes before slicing. Serve with additional mustard if desired.

TUSCAN PORK ROAST

Steps:

• Combine garlic, rosemary, olive oil and salt in a blender or food processor: blend until mixture forms a paste.
• Rub paste over the roast; cover and let stand 30 minutes.
• Place roast, fat side up, on a rack in a roasting pan.
• Bake at 325 for 2 1/2 hours or until internal temp reaches 165.
• Let roast stand for 15 minutes before slicing.