Tuesday, April 30, 2013

Tuscan Pork Loin

Tuscan Pork Loin

We are always on the look out for different dinner ideas....so I came up with this :-) This is Tuscan Pork Loin :-) It's a 2 day thing so make sure you have time. :-)

Tuscan Rub
1 Jar of Extra Virgin Olive Oil
Jar of McCormick Tuscan Gourmet Seasonings
1 Pork Loin

In a bowl pour a cup of olive oil  in a bowl. Then add 4 T of the seasoning. Sit it out for most of the day. You can cover it with aluminum foil. Set it aside.

At the end of the day, take your pork loin and put it on a sheet of Plastic wrap. Take a basting brush and brush on the oil/Tuscan spice mixture. Make sure the bottom, top and sides are heavily coated with the spices. Wrap it up with the plastic wrap and put in the fridge overnight. 

The next day, place it in a baking dish. Sprinkle some more of the Tuscan seasoning if you like. Then sprinkle with a pinch of course sea salt. Cover the pan with aluminum. Bake for 3 1/2 Hours  and then take the aluminum foil off and let it bake for an hour more. Take the baster and suck up some of the juice and pour it over the top of the pork loin. You'll want to do this a lot through the baking. Bake at 350 for 4 1/2 total hours if you have a large one. If you have a meat thermometer  please make sure it's at 145 internal. Take it out and let it rest. Slice and enjoy

                    

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