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F.I.S.T. TUSCAN STYLE PORK LOIN
Servings: 10
Total Time: 2 1/2 Hours (With Marinating time)
Ingredients:
1 3-pound pork loin, trimmed
1 teaspoon salt substitute
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry white wine
2 tablespoons white-wine vinegar
Directions:
Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375°F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Served mine with some steamed veggies and noodles.
Nutritional Info: (Without veggies or noodles)
Calories: 199
Protein: 24g
Carbs: 1g
Total Fat: 11g
Sat Fat: 3g
Sodium: 106mg
Cholesterol: 69mg
Servings: 10
Total Time: 2 1/2 Hours (With Marinating time)
Ingredients:
1 3-pound pork loin, trimmed
1 teaspoon salt substitute
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry white wine
2 tablespoons white-wine vinegar
Directions:
Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375°F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Served mine with some steamed veggies and noodles.
Nutritional Info: (Without veggies or noodles)
Calories: 199
Protein: 24g
Carbs: 1g
Total Fat: 11g
Sat Fat: 3g
Sodium: 106mg
Cholesterol: 69mg
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