in Italy

Pork loin, Tuscan

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Ingredients for 2 servings:

  • 1 pork loin(s)
  • 4 sprigs rosemary
  • 4 tbsp oil (olive oil)
  • 4 cloves garlic
  • 1 pinch(s) pepper, white
  • 1 pinch of salt
  • Lemon(s) – peel, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

May leaf

Crush the garlic cloves, mix with pepper, salt, and lemon zest to form a paste. Brush the loin with this mixture and let it sit for about an hour. Tie the rosemary sprigs along the loin to protect it completely. Fry in a pan with a little oil, first at high heat, then at low heat, for a maximum of half an hour. Remove the loin from the pan and let it rest on a board for five minutes to allow the juices to redistribute. Remove the rosemary sprigs and carve the loin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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