Tuscan Herb-Infused Roast Pork

  • Servings: Serves 8

    Ingredients Print Recipe

  • Pork Loin: 1/4 cup finely chopped fresh rosemary or 2 tablespoons dried
  • 2 tbsp. finely chopped fresh sage or 1 tbsp. dried
  • 2 tsp. fennel seeds
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 4 lb. center cut boneless pork loin, with a thin layer of fat left intact Pan Sauce: 2 1/2 tbsp. olive oil
  • 10 garlic cloves, thinly sliced
  • 1/4 cup dry white wine
  • 1 cup chicken or beef stock
  • Salt and freshly ground black pepper


1. Preheat the oven to 450 degrees Fahrenheit

2. Brush the meat with 2 tbsp. of the oil. Brush a shallow roasting pan with the remaining olive 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.

3. Put the pan in the center of the oven and roast for 15 minutes. Turn the oven down to 300 degrees Fahrenheit and roast for 1 1/4 hours longer. When the center reads 145 degrees Fahrenheit to 150 degrees Fahrenheit remove the meat from the oven and cover it loosely with foil while you prepare the sauce

To make the pan sauce:

1. Pour off the fat and add the wine to the roasting pan. Bring it to a boil over high heat, scraping up any browned bits from the bottom.

2. Add the stock and cook the sauce until it is reduced by half. Strain the sauce, taste for salt and pepper, and serve over 1/4 inch thick slices of the meat.

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