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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Tuscan-Style Pork Roast
by Wen Zientek-Sico

Perhaps my favorite way to cook pork, this simple roast is magnificent for special occasions or family dinners. It is a holiday favorite and always comes out perfectly.

James Blakeway - Sydney Australia By Day
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Tuscan-Style Pork Roast

Perhaps my favorite way to cook pork, this simple roast is magnificent for special occasions or family dinners. It is a holiday favorite and always comes out perfectly. Everyone loves it served with rosemary garlic roasted potatoes and lemon green beans for a wonderfully yummy dinner.

1/4 cup olive oil
8 minced fresh sage leaves
4 minced garlic cloves
4 minced rosemary sprigs
1 tablespoon minced lemon zest
Sea salt
Freshly ground black pepper
1 1/2 pound boneless pork loin roast
1 1/2 cups dry white wine

Preheat the oven to 325 degrees. Mix the olive oil, sage, garlic, rosemary, lemon zest, salt, and pepper in a small bowl. Place the roast in a large shallow greased roasting pan. Rub the roast on all sides with the olive oil mixture. Bake undisturbed for 90 minutes. Flip the roast over and pour the wine over the roast, deglazing the bottom of the pan quickly with the wine. Return the roast to the oven and increase the temperature to 450 degrees. Roast for an additional 15 minutes more. Remove from the oven and let sit for twenty minutes to rest before carving.

Makes 6 servings.

Preparation Time: 10 minutes
Cooking Time: 1 hour, 45 minutes
Resting Time: 20 minutes
Total Time: 2 hours, 15 minutes

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Under the Tuscan Sun: At Home in Italy
Under the Tuscan Sun: At Home in Italy
by Frances Mayes
A beautifully written book about life and food in Tuscany, Under the Tuscan Sun is filled with wonderfully evocative vignettes about Tuscan life and Mayes' experiences renovating a Tuscan villa. While more about the renovation experience than brilliant insight into the culture or food of Tuscany, there are plenty of wonderful spots for the foodlover. Many of the recipes do grasp the essence of Tuscany, and the book makes for a great escape, especially in the middle of a cold and dreary winter.