Italian Pork Roast

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Servings: 4 Difficulty: Intermediate
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Italian-style savory and satisfying main that brings home-style flavor to your table
Italian Pork Roast recipe image
Italian Pork Roast recipe image
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Italian Pork Roast

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 352.1

Description

This Italian main features PORK TENDERLOIN, SMALL CLOVES GARLIC, DRIED SAGE, OLIVE OIL, SALT & PEPPER TO TASTE. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Line PANpan WITHwith FOILfoil.
  2. PREHEATpreheat PANpan TOto 400 DEGdeg Ff.
  3. REMOVEremove ASas MUCHmuch FATfat ASas POSSIBLEpossible FROMfrom PORKpork.
  4. MIXmix TOGETHERtogether THEthe GARLICgarlic ANDand SAGEsage.
  5. WITHwith Aa SHARPsharp KNIFEknife, MAKEmake DEEPdeep INCISIONSincisions INin PORKpork ANDand INSERTinsert Aa LITTLElittle SPICEspice MIXmix INTOinto EACHeach CUTcut.
  6. BRUSHbrush MEATmeat WITHwith OLIVEolive OILoil ANDand PLACEplace ONon BAKINGbaking TRAYtray.
  7. BAKEbake FORfor 25 MINUTESminutes ORor UNTILuntil MEATmeat THERMOMETERthermometer REACHESreaches 160 DEGdeg Ff.
  8. REMOVEremove PORKpork ANDand COVERcover WITHwith FOILfoil.
  9. LETlet STANDstand FORfor 10 MINUTESminutes.
  10. SLICEslice ANDand SERVEserve OVERover LENTILSlentils

Nutrition Facts

Servings 4

Amount Per Serving
Calories 352.1kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.8g9%
Cholesterol 84.0mg29%
Sodium 79.4mg4%
Total Carbohydrate 37.2g13%
Dietary Fiber 10.3g42%
Sugars 1.2g
Protein 37.0g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, cloves, dried, garlic, italian, main, oil, olive, pepper, pork, roast, sage, salt, small, taste, tenderloin, title
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