Entree: Italy – Tuscany – Tuscan-Style Pork Loin with Rosemary and Thyme
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
45 min
Additional
10 min
Total
1 hr 10 min
Ingredients
- 1 boneless pork loin roast, approx. 2.5 lb (1.1 kg) - 2 tbsp (30 ml) olive oil - 2 tbsp (8 g) fresh rosemary, finely chopped - 1 tbsp (3 g) fresh thyme leaves - 1 1/2 tsp (3 g) freshly ground black pepper - 1 tsp (6 g) kosher salt - 3 cloves garlic, minced - 1/2 cup (120 ml) dry white wine (optional, for deglazing)
Instructions
1. Preheat oven to 400°F (200°C). Combine olive oil, rosemary, thyme, garlic, salt, and black pepper; rub evenly over the pork loin. 2. Sear the pork in a hot skillet 2–3 minutes per side until browned, then roast on a rack in a baking dish for 35–45 minutes, or until internal temperature reaches 145°F (63°C). Rest 10 minutes, slice, and deglaze the pan with wine if desired for a sauce.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 637 kcal
Carbohydrates: 2.6 g
Protein: 54.6 g
Fat: 41.5 g
Saturated fat: 13 g
Cholesterol: 173 mg
Fiber: 0.6 g
Sodium: 722 mg
Potassium: 1037 mg
Calcium: 69 mg
Iron: 2.67 mg
Vitamin A: 10 µg RAE
Vitamin C: 4 mg
Vitamin D: 1.4 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.