Italian Pork Roast
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 2 ea SMALL CLOVES GARLIC
- 1 ea SALT & PEPPER TO TASTE
- 2 ts OLIVE OIL
- 2 tb DRIED SAGE
- 1 lb PORK TENDERLOIN
- Cut
- Spice mix
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Baking tray
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Chef's knife
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Cutting board
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Kitchen thermometer