Pork Roast Tuscan Style

Posted on May 2, 2011 by admin-F0RS3
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Pork Roast Tuscan Style, 5.0 out of 5 based on 1 rating


Dinner

10 minutes

1 - 1 1/2 hours

8 - 10

    • 3 lb
      1.5 kg
      Canadian Pork Loin Roast, boneless
    • 4
      4
      cloves garlic
    • 1 tsp
      5 mL
      coarse salt
    • 1 Tbsp
      15 mL
      dried rosemary, crumbled OR
    • 1/4 cup
      50 mL
      fresh chopped rosemary
    • 2 tsp
      10 mL
      Italian seasoning
    • pepper to taste
    • 1 tsp
      5 mL
      canola oil

Directions

With a sharp knife, make a slit lengthwise through the centre of the pork loin. Open a hole by rotating the knife or using the handle of a wooden spoon. Mince garlic with salt; combine with rosemary, Italian seasoning and pepper. Stuff the opening with most of the garlic mixture. Rub the outside of the roast with oil. With a sharp knife, make a crosshatch pattern on the top surface of the roast. Rub remaining garlic mixture over the surface, pressing into slits. Roast at 325ºF (160ºC) to an internal temperature of 155-160ºF (68-71ºC). Remove from oven, cover loosely with foil; let stand 10 minutes before slicing.


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