Tuscan Roast Pork
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)
Equipment
- Kitchen twine
Ingredients
- 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
Instructions
- 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 4 large garlic cloves, 2 tablespoons fresh rosemary leaves, 2 tablespoons chopped fresh sage leaves, 1 oil-packed anchovy fillet (if using, and I hope you are), and 3 tablespoons extra-virgin oil and process until a coarse paste forms. (Alternatively, you can use a mortar and pestle.)
- If desired, use kitchen string to tie the 2 pounds boneless center-cut pork loin tightly crosswise about every 2 inches (5 cm). Slip the 2 bay leaves under the twine. If you're not tying your pork, but want to use the bay leaves, carve a couple of slits in the pork and tuck the bay leaves into the slits.
- Season the pork on all sides with about 3/4 teaspoon kosher 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
Serving: 1portion | Calories: 465kcal | Carbohydrates: 2g | Protein: 51g | Fat: 27g | Saturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 143mg | Sodium: 558mg | Fiber: 1g | Sugar: 1g