Herb-Infused Tuscan Style Braised Pork Loin
Indulge in the rich flavors of Tuscany with this Herb-Infused Braised Pork Loin. Slow-cooked to perfection, this dish combines succulent pork loin with crumbled Italian sausages, fresh herbs, and ripe tomatoes, creating a savory masterpiece that is both hearty and comforting. The aroma of garlic and thyme fills the kitchen as it braises gently, resulting in tender meat that practically melts in your mouth. Serve this delightful pork with creamy polenta or fluffy garlic mashed potatoes to soak up the rich, flavorful sauce. Perfect for family gatherings or special occasions, this dish truly brings the essence of Italian cuisine to your table.
N/A
Servings
383
Calories
16
Ingredients
Ingredients
Pork Loin Roast
3 lbs (Seasoned with salt and pepper)
Italian Sausages
8 ounces (Casings removed and crumbled (about 4 sausages))
Salt
to taste
Black Pepper
to taste
Olive Oil
2 tablespoons (For browning meat)
Large Onion
1 (Chopped)
Garlic Cloves
2-3 (Minced)
Chicken Stock
1 cup
Bay Leaves
2
Dried Basil
1 teaspoon
Thyme
1 teaspoon
Diced Tomatoes
1 (15 ounce) can
Fresh Rosemary
1 tablespoon (Chopped)
Sage
1 tablespoon (Chopped)
Parsley
1 tablespoon (Chopped)
Hot Pepper Flakes
1 teaspoon (Adjust to taste)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Season the pork loin roast generously with salt and pepper on all sides.
3
In a large cast iron casserole with a lid, heat olive oil over medium-high heat. Once hot, carefully place the seasoned pork loin in the pot and sear it, browning all sides until golden brown. Remove the pork and set it aside on a plate.
4
In the same pot, add the crumbled Italian sausage. Cook until browned, breaking it up with a wooden spoon as it cooks. Remove the sausage and set aside with the pork.
5
In the rendered fat, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
6
To the pot, pour in the chicken stock, then add the bay leaves, dried basil, and thyme. Stir well and cook for an additional 3 minutes, allowing the flavors to meld.
7
Add the can of diced tomatoes (with their juices) to the pot, stirring to combine, and bring the mixture to a gentle simmer.
8
Return the browned pork loin and sausage back into the pot, nestling them into the tomato and herb mixture.
9
Top the dish with fresh rosemary, sage, and parsley. Adjust the heat with hot pepper flakes according to your taste.
10
Cover the pot with the lid and transfer it to the preheated oven. Bake until the pork reaches a tender internal temperature of 140°F (60°C), approximately 1.5 hours.
11
Once done, remove from the oven and let it rest for a few minutes before slicing and serving with polenta or garlic mashed potatoes.
Nutrition Information
25g
Fat
14g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the best cut of meat for Herb-Infused Tuscan Style Braised Pork Loin?
The recipe specifically calls for a 3 lb pork loin roast, which becomes tender and flavorful during the slow braising process.
At what temperature should the oven be preheated?
You should preheat your oven to 350°F (175°C) before placing the casserole inside.
What internal temperature should the pork reach?
The pork loin should reach a tender internal temperature of 140°F (60°C) before being removed from the oven.
How long does it take to bake the pork loin?
It typically takes approximately 1.5 hours in the oven to reach the desired internal temperature and tenderness.
What kind of pot is recommended for this recipe?
A large cast iron casserole dish with a tight-fitting lid is ideal for both searing on the stovetop and braising in the oven.
Do I need to remove the casings from the Italian sausages?
Yes, you should remove the casings and crumble the sausage meat before browning it in the pot.
What can I serve with this braised pork loin?
It is best served with creamy polenta or fluffy garlic mashed potatoes to soak up the rich, herb-infused tomato sauce.
Is this dish spicy?
The recipe includes 1 teaspoon of hot pepper flakes, which adds a mild kick. You can adjust this amount to suit your personal heat preference.
What herbs are used in this Tuscan-style dish?
The dish features a blend of bay leaves, dried basil, thyme, fresh rosemary, fresh sage, and fresh parsley.
Why is it important to sear the pork loin first?
Searing the pork over medium-high heat browns the outside, locking in flavor and creating a savory crust that enhances the final dish.
How many calories are in one serving?
One serving of this pork loin contains approximately 383 calories.
What is the protein content of this recipe?
Each serving provides about 31g of protein.
Can I use fresh herbs instead of dried basil and thyme?
Yes, you can substitute fresh herbs; generally, use three times the amount of fresh herbs when a recipe calls for dried.
How should the garlic be prepared?
The 2 to 3 garlic cloves should be finely minced before being sautéed with the onions.
What type of tomatoes are used in the sauce?
The recipe uses one 15-ounce can of diced tomatoes, including their juices, to form the base of the braising liquid.
Is it necessary to let the meat rest after cooking?
Yes, letting the pork rest for a few minutes before slicing helps the juices redistribute, ensuring the meat stays moist.
How many ingredients are required for this recipe?
There are 16 total ingredients used in this recipe, including seasonings and oils.
Can I use beef stock instead of chicken stock?
While chicken stock is recommended for its lighter flavor, beef stock can be used for a deeper, richer sauce profile.
What is the fat content per serving?
There are approximately 25g of fat per serving.
How do I prep the onion?
One large onion should be chopped and sautéed until softened and fragrant.
Should I drain the liquid from the canned tomatoes?
No, you should add the can of diced tomatoes with their juices to provide enough liquid for the braise.
What kind of oil is best for browning the meat?
Two tablespoons of olive oil are used to sear the pork loin and the sausage.
How much Italian sausage is needed?
You will need 8 ounces of Italian sausage, which is approximately 4 standard-sized sausages.
Are there any specific tags for this recipe?
This recipe is tagged as pork, braised, tuscan, hearty meal, comfort food, italian cuisine, slow cooker, and savory.
What should I do with the sausage after browning it?
After browning, remove the sausage and set it aside with the pork while you sauté the aromatics.
How many carbohydrates are in this dish?
There are approximately 14g of carbohydrates per serving.
When should I add the fresh rosemary and sage?
These fresh herbs should be placed on top of the dish just before covering the pot and putting it in the oven.
Is it okay to use dried rosemary if fresh is unavailable?
Yes, though fresh is preferred for the 'Herb-Infused' flavor, you can use 1 teaspoon of dried rosemary as a substitute.
Can this recipe be considered a one-pot meal?
Yes, the entire dish is prepared in a single cast iron casserole, though it is usually served with a side dish like polenta.
What defines the 'Tuscan Style' in this recipe?
The combination of tomatoes, garlic, Italian sausage, and aromatic herbs like rosemary and sage gives it a traditional Tuscan profile.