Tuscan-Style Garlic-Rosemary Roast Pork Loin with Roasted Potatoes

Published September 1, 2002.

Why this recipe works:

For the best Tuscan-style roast pork loin recipe, succulent and with a crisp crust, we chose a bone-in, center-cut pork rib roast. Its protective cap of fat and muscle made it the tastiest of all the cuts we sampled, and its rack of bones helped to protect the meat during roasting. Brining the… read more

For the best Tuscan-style roast pork loin recipe, succulent and with a crisp crust, we chose a bone-in, center-cut pork rib roast. Its protective cap of fat and muscle made it the tastiest of all the cuts we sampled, and its rack of bones helped to protect the meat during roasting. Brining the meat in a mixture of water, salt, brown sugar, garlic, and rosemary ensured juiciness and imparted flavor. To add more flavor to our pork loin recipe, we butterflied the pork loin, then rubbed the meat with a garlic, rosemary, and olive oil paste (olive oil helped heat and cook the paste, boosting flavor).

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Serves 6 to 8

The roasting time is determined in part by the shape of the roast; a long, thin roast will cook faster than a roast with a large circumference. Though not traditionally served, the ribs are rich with flavor. If you’d like to serve them or enjoy them for yourself, increase the oven temperature to 375 degrees, untie the roast and remove the loin as directed, then scrape off the excess garlic-rosemary paste from the ribs, set them on a rimmed baking sheet, and return them to the oven for about 20 minutes, until they are brown and crisp. Slice in between bones and serve.

Ingredients

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