I’m always scratching my head with boneles pork loin. FHE prefers his bone-in and crusted with herbs and breadcrumbs, but I find boneless simpler to deal with for a weeknight dinner. In this recipe the lean meat is coated with garlic, rosemary and aromatic lemon zest before it goes in the oven. The roast is perfect for entertaining but equally simple and appetizing at home for a family dinner. Tonight, it’s served with the remaining “purple” beans and rice from our summer garden.
Tuscan Pork Loin
1 3-pound pork loin, trimmed
1 teaspoon kosher salt
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 vermouth, or white wine, or chicken stock
2 tablespoons white-wine vinegar
- 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.