Ingredients with Measurements:
- 1 (3-4 pound) boneless pork loin roast
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine
- 1/2 cup chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together olive oil, rosemary, thyme, sage, garlic, salt, and pepper.
3. Rub the herb mixture all over the pork roast.
4. Place the pork roast in a roasting pan and pour white wine and chicken broth around it.
5. Roast the pork for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F.
6. Remove the pork from the oven and let it rest for 10 minutes before slicing.
Time:
Preparation time: 10 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 375°F
Internal temperature of pork: 145°F
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 10g
Protein: 35g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 400mg
Substitutions for ingredients:
- Pork loin roast can be substituted with pork tenderloin or pork shoulder.
- Dry white wine can be substituted with chicken broth or apple cider vinegar.
Variations:
- Add sliced onions and carrots to the roasting pan for a complete meal.
- Use different herbs such as oregano, basil, or parsley.
- Make a gravy with the pan juices by whisking in flour and butter.
Tips and tricks:
- Let the pork rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Baste the pork with the pan juices halfway through cooking for extra flavor.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Slice the pork and arrange it on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with fresh herbs such as rosemary, thyme, or sage.
Pairings:
Serve with roasted vegetables such as potatoes, carrots, or Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
- Salad
Troubleshooting advice:
- If the pork is not cooked to the correct temperature, return it to the oven and check the temperature every 10 minutes.
- If the pork is dry, try basting it with the pan juices more frequently.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Brescian Roast Pork with Herbs is a traditional Italian dish from the Lombardy region of Italy.
Flavor profiles:
The pork is savory and herbaceous with a hint of white wine.
Serving suggestions:
Serve the pork with a side of roasted vegetables and a glass of dry white wine.
Related Categories
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Region: Italian
Taste: Savory, Herbaceous, Aromatic, Tangy, Earthy