1 lb PORK TENDERLOIN 2 ea SMALL CLOVES GARLIC 2 tb DRIED SAGE 2 ts OLIVE OIL 1 ea SALT & PEPPER TO TASTE LINE PAN WITH FOIL. PREHEAT PAN TO 400 DEG F. REMOVE AS MUCH FAT AS POSSIBLE FROM PORK. MIX TOGETHER THE GARLIC AND SAGE. WITH A SHARP KNIFE, MAKE DEEP INCISIONS IN PORK AND INSERT A LITTLE SPICE MIX INTO EACH CUT. brUSH MEAT WITH OLIVE OIL AND PLACE ON BAKING trAY. BAKE FOR 25 MINUTES OR UNTIL MEAT THERMOMETER REACHES 160 DEG F. REMOVE PORK AND COVER WITH FOIL. LET STAND FOR 10 MINUTES. SLICE AND SERVE OVER LENTILS. -----
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Recipe: Italian Herb Pork Loin
Sponsored by Rouses Markets
Italian Pork Loin Roast
Rotisserie is the best way to cook a pork loin.
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Al Capone Roast Recipe | Italian-Stuffed Pork Loin
Rumor has it that this classic stuffed Wisconsin pork roast recipe was Al Capone's favorite dish when he was hiding out in the Northwoods. Like any notorious gangster, Al Capone loved good food. And stuffed with cheese, sausage, olives and prosciutto...what's not to love? You can typically find a Capone roast at any butcher shop in Wisconsin, but making one at home is a fun cooking project worthy of the time and effort. In this recipe, we used boneless pork loin, but you can also find recipes using boneless pork shoulder, flank steak or a combination of both.
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How to Cook a Pork Tenderloin Italian-Style : Great Italian Eats
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Cooking a pork tenderloin Italian-style only actually takes about twenty minutes. Cook a pork tenderloin Italian-style with help from a certified executive chef and Certified Chef de Cuisine in this free video clip.
Expert: Mirko Loeffler Filmmaker: Stephen Chiang
Series Description: Italian dishes often need to be prepared in very specific ways for maximum authenticity. Get tips on great Italian eats with help from a certified executive chef and Certified Chef de Cuisine in this free video series.
Italian Pork Pot Roast with Vegetables Recipe
Pork? Pot Roast? Yes! This Italian Pork Pot Roast with Vegetables Recipe is really great. Ingredients 3 lb (1.5 kg) Canadian Pork blade roast, boneless 1 tsp (5 mL) ground black pepper 1/4 tsp (1 mL) cayenne pepper, or to taste 1 large onion, chopped 3 celery stalks, thinly sliced 1 can (14 fl oz/398 mL) Italian style tomato sauce 1 cup (250 mL) vegetable broth 1 Tbsp (15 mL) lemon juice 4 Yukon Gold potatoes, quartered 2 parsnips, peeled, halved lengthwise and sliced into chunks Half medium rutabaga, peeled, quartered lengthwise and thinly sliced 2 Tbsp (25 mL) minced parsley
Method: Rub Pork with a mixture of black and cayenne pepper. In a bowl, combine onions and celery. Stir in the tomato sauce, broth and lemon juice. Pour this mixture into a shallow 4 litre casserole or roasting pan. Place Pork roast on top of mixture and cover. Braise in a 350°F (160°C) oven 30 minutes. Add remaining ingredients except parsley. Continue braising 1 hour or until vegetables and roast are tender and a meat thermometer inserted in roast registers 160°F (71°C). Sprinkle with parsley. Serve with braised leeks.