Italian · Dinner
Tuscan Garlic Rosemary Pork Roast
Arista alla Fiorentina
A Tuscan Renaissance roast of pork loin studded with garlic and rosemary, seared and slow-roasted with white wine and pan juices until the outside is bronzed and the meat stays succulent, served with the reduced jus.
$$
10 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
385Calories
42gProtein
16gFat
8gCarbs
1gSugar
1gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Remove pork from fridge 20 minutes before cooking. Pat dry. Make small incisions all over both loins. Push garlic slivers and rosemary leaves into each slit. Rub with 2 tbsp olive oil, then sprinkle with fennel seeds, lemon zest, salt, and pepper. Press to adhere.
2
Sear
Preheat oven to 200°C. Heat remaining 2 tbsp oil in a large ovenproof skillet over medium-high heat. Sear pork 2–3 minutes per side, 8–12 minutes total, until deeply browned on all surfaces.
3
Roast
Lay whole rosemary sprigs under the loins. Pour white wine around the meat. Transfer skillet to oven. Roast 35–40 minutes, basting twice with pan juices, until internal temperature reaches 63°C at the centre.
4
Rest
Lift loins onto a board, tent loosely with foil, and rest 10 minutes. While resting, place skillet over medium-high heat. Add warm chicken stock to wine and pan juices.
5
Reduce
Simmer 4–5 minutes until reduced by half. Whisk in Dijon mustard and lemon juice. Strain through a fine sieve into a small jug.
6
Slice and plate
Slice the rested loins across the grain into 1cm slices. Arrange on plates. Spoon reduced pan sauce over the slices. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) pork loin
- 8 garlic cloves
- 6 sprigs fresh rosemary
- 1 tsp fennel seeds
- 1 lemon zest
- 1.5 tsp flaky sea salt
- 0.5 tsp black pepper
- 4 tbsp olive oil
- 240ml (1 cup) dry white wine
- 300ml (1 1/4 cup) chicken stock
- 2 tsp Dijon mustard
- 2 tsp lemon juice