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Roast Loin Of Pork, Florentine Style

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)
2/3 tb Olive oil


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.


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