Tuscan Pork Roast

Tuscan Pork Roast

"A handful of ingredients are all you need for this memorable entree. Treated to an herbed rub the night before, the pork needs little prep work before your dinner party. 'I've had so many compliments on how moist this roast is,' says Diane Toomey of Methuen, Massachusetts."
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Ingredients

1 h 40 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.
  2. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until a meat thermometer reads 145 degrees F (63 degrees C), basting occasionally with pan juices. Let stand for 10 minutes before slicing.

Footnotes

  • Nutritional Analysis: 4 ounces cooked pork equals 229 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 282 mg sodium, 1 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchange: 4 lean meat.

Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

This is one on my favorite dishes now! We didn't marinade it overnight (we found the recipe just before dinner time) and just used it as a rub. We have made it twice in the last 2 weeks. WOW!...

Most helpful critical review

My family and I weren't crazy about this recipe. The flavor of the fennel was overpowering. My son had to eat his with ketchup to cover up the taste.

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This is one on my favorite dishes now! We didn't marinade it overnight (we found the recipe just before dinner time) and just used it as a rub. We have made it twice in the last 2 weeks. WOW!...

Very good, very juicy. I did not have fennel and put in more rosemary. Also used some lemon pepper which was very tasty.

This was awesome, I added some Mrs. Dash Garlic Herb and we cooked ours on the grill. It was the best pork roast we have ever had. I paired it up with roasted potatoes that I seasoned with ros...

Made this yesterday - it was delicious. Cooked for 55 minutes at 350 to reach 150 degrees. It was perfect!

I loved this! I'm not much of a cook, but this was really easy and it came out wonderful!

Easy and tasty. The rub for this is great, although not everyone may enjoy the fennel. I made a paste out of the rub ingredients with my mortar and pestle. The roast was really moist and flavour...

My family and I weren't crazy about this recipe. The flavor of the fennel was overpowering. My son had to eat his with ketchup to cover up the taste.

My family and I did not like this. It had too much spice for our tastes.

I prepared according to recipe with no changes. Excellent! I will definitely be doing this again!

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