Click for Cookbook LOGIN
"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Tuscan Pork Roast Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Tuscan Pork Roast, by , is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Malinda McCullouch

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup fresh parsley sprigs
1/4 cup olive oil
4 garlic cloves
2 Tbsp. fresh rosemary leaves
1 Tbsp. fresh thyme leaves
1 Tbsp. chopped fresh sage
1 tsp. salt
1/2 tsp. freshly ground pepper
1 (4 1/2-pound) boneless pork loin roast, trimmed
Kitchen string
3 Tbsp. all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
1 tsp. sugar
1/2 tsp. salt
1 tsp. chopped fresh parsley
1 tsp. chopped fresh thyme
Garnishes: Fresh sage sprigs, fresh thyme sprigs, fresh rosemary leaves, roasted grlic

Directions:
Directions:
Process parsley sprigs and next 7 ingredients in a food processor or blender 2 minutes or until smooth, stopping once to scrape down sides; set herb mixture aside.

Butterfly roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. Unfold roast, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a mallet or rolling pin.

Spread about two-thirds herb mixture over roast. Roll up roast, jellyroll fashion, starting with log side, and secure at 2-inch intervals using kitchen string.

Place prepared roast in a shallow roasting pan; top with remaining herb mixture.

Bake roast at 450 for 15 minutes. Reduce heat to 350; bake 45 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 155. Remove from pan, reserving drippings in pan; keep roast warm. Temperature will rise to 160.

Whisk flour into drippings in pan, and cook over medium-high heat 2 minutes, stirring constantly. Add broth and next 3 ingredients; simmer 10 minutes or until thickened. Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Stir in 1 teaspoon each of parsley and thyme. Serve gravy with roast. Garnish, if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!