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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tuscan Pork Roast Recipe

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This recipe for Tuscan Pork Roast 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!


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

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

 

 

 

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