Roast loin of pork, florentine style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork loin roast, about 3 lb. | |
| 2 | Garlic cloves | |
| 1 | Sprig fresh rosemary | |
| 4 | Leaves fresh sage | |
| Salt to taste | ||
| Ground pepper to taste (both divided use) | ||
| ⅔ | tablespoon | Olive oil |
Directions
Heat oven to 325'F.
Cut away excess fat from pork loin and clean the meat. Finely chop together the garlic, rosemary and sage. Reserve a generous pinch of rosemary and sage. Add salt and pepper and mix. With a sharp knife, make several deep incisions in the meat and stuff them with the chopped herbs and spices. Coat the outside of the roast with olive oil, sprinkle with salt and pepper and reserved rosemary and sage.
Place the meat in a small roasting pan filled with about an inch of water. Roast uncovered for 1-2 hours, basting occasionally. The roast is cooked when the juices run clear when the roast is pierced with a fork.
Remove the roast to a plate, allow it to cool, then wrap in aluminum foil to keep it moist.
Store in refrigerator and return to room temperature for serving.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95
Related recipes
- Confit of pork loin
- French pork loin roasts
- Pork loin roast
- Roast loin of pork
- Roast loin of pork (#18)
- Roast loin of pork florentine style
- Roast loin of pork with apricot glaze
- Roast loin of pork with garlic
- Roast loin of pork with pinot noir sauce
- Roast pork loin
- Roast pork loin with fruit
- Roast pork loin with rosemary
- Roast pork loin with tropical fruit
- Roasted boneless loin of pork
- Roasted pork loin with mushroom & garlic
- Stuffed loin of pork
- Stuffed loin of pork vouvray
- Stuffed pork loin roast
- Tuscan roast pork tenderloin
- Veal roast florentine