This recipe is straight from Tuscany! We learned to make this at a Tuscan Farmhouse in Italy during a Cooking Tour. It was part of 4 course feast and it turned out awesome!

Authentic Tuscan Roast Pork




Yield 4

Roast Pork

A traditional meat dish in Tuscany cooked to perfection.

Difficulty – 2 out of 5Process – Oven


  • 4 tablespoons of olive oil 1 clove of garlic

  • 1 bunch of fresh rosemary

  • 2 leaves of sage

  • 500g (18oz) center cut pork loin roast 1 glass of red wine salt & pepper


1)Preheat oven to 200 ̊ (400 ̊F) Gas mark 6. Finely chop the garlic, the rosemary, and the sage together, then add some salt and pepper.

2)Season and rub the pork with the herbs mixture and place in roasting pan.

3)Roast for 40 minutes pouring a glass of red wine over the meat when it starts to get dry. The pork should be crisp and brown.

Note: Place the pork on a platter and surround it with potatoes. Pour pan juices into a bowl and spoon off fat. Pour defatted juices over meat.


1 CUP =  130 g1.5 CUP =  200 g1 ¾ CUP  = 230 g180°C = 350°F

SUGAR   : 

¾ CUP =  175 g1,5  CUP =  120 g      1   CUP = 245 g

BUTTER:   1 CUP =  240 g

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