Italian Roast Pork Loin

Transform your dinner table into a Tuscan feast with this succulent Italian Roast Pork Loin, a savory centerpiece that combines aromatic herbs, vibrant vegetables, and mouthwatering pan sauce. Perfectly seasoned with fresh rosemary, thyme, garlic, and a burst of zesty lemon juice, this tender pork loin is pan-seared for a golden crust before being slow-roasted atop a bed of onions and carrots. White wine and chicken stock infuse the dish with rich, complex flavors, while frequent basting ensures every slice is juicy and flavorful. Ready in under two hours, this elegant yet approachable recipe is ideal for everything from cozy family dinners to festive gatherings. Pair it with rustic bread and a crisp Italian salad for the ultimate Mediterranean-inspired meal.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1.5 kg pork loin (boneless)
• 2 tablespoons fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• 6 garlic cloves (minced)
• 4 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 2 teaspoons sea salt
• 1 teaspoon black pepper (freshly ground)
• 120 ml white wine
• 120 ml chicken stock
• 1 onion (sliced)
• 1 carrot (sliced)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Rinse the pork loin under cold water and pat it dry with paper towels.

Step 3

In a small bowl, mix together the chopped rosemary, thyme, minced garlic, olive oil, lemon juice, sea salt, and black pepper to create your herb marinade.

Step 4

Rub the marinade all over the pork loin, ensuring it is evenly coated. Let the pork rest at room temperature for 15 minutes to allow the flavors to meld.

Step 5

In a large ovenproof skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork loin on all sides until browned, about 2–3 minutes per side.

Step 6

Remove the pork from the pan and set aside. Add the sliced onion and carrot to the same pan, stirring and cooking for 3–4 minutes until slightly softened.

Step 7

Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Add the chicken stock and bring the mixture to a simmer.

Step 8

Place the pork loin back in the pan, on top of the vegetables. Transfer the pan to the preheated oven.

Step 9

Roast the pork loin in the oven for 1 hour and 20 minutes, or until it reaches an internal temperature of 63°C (145°F). Baste the pork with the pan juices every 20 minutes.

Step 10

Once cooked, remove the pork loin from the oven and let it rest for 10 minutes before slicing.

Step 11

Serve the pork slices with the roasted vegetables and drizzle the pan sauce over the top. Enjoy!

Nutrition Facts

Serving size	(2022.1g)

Amount per serving	% Daily Value*
Calories	4372.6

Total Fat 267.9g	0%
Saturated Fat 83.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1192.2mg	0%
Sodium 5682.6mg	0%
Total Carbohydrate 29.2g	0%
Dietary Fiber 5.2g	0%
Total Sugars 9.4g
Protein 412.8g	0%

Vitamin D 105IU	0%
Calcium 399.4mg	0%
Iron 16.4mg	0%
Potassium 6912.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 39.5%

Carbs: 2.8%