Tuscan Roast Leg Of Pork – a delicious recipe with pork, olive oil, shallots, garlic, sage, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In small skillet heat oil over medium heat; add shallots and garlic. Saute slowly, stirring occasionally, for 4-5 minutes. Set aside. Place sage, pancetta, salt and pepper in food processor. Blend to a paste; add shallots and garlic and blend.
2
Heat oven to 350 degrees F. Place pork roast in shallow roasting pan; stab 1-inch gashes all over surface of pork roast with small paring knife. Using your fingers and the paring knife, stuff each slit with some of the sage and shallot paste. Rub any remaining paste over surface of pork. Roast for 2 to 2 1/2 hours (18 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
1992
kcal
Calories
119
g
Fat
1
g
Carbs
215
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 pounds boneless fresh leg of pork roast netted or tied, 2 tablespoons olive oil, 4 shallots peeled and thinly sliced, 4 cloves garlic crushed, and more.
Yes, Tuscan Roast Leg Of Pork falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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