Rosemary Tuscan Pork Loin
Rosemary Tuscan Pork Loin
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Full Product Description
Our Rosemary Tuscan Pork Loin has the rich aromas and flavors usually relegated to the holidays, but a 30-minute prep and cook time guarantees that you will want to serve it up far more than that. Our earthy Pasolivo Rosemary Olive Oil combines with a savory Tuscan blend for a perfect pork seasoning. Top it off with the boozy tartness of our Cran-Cherry Chutney, and this meal is an instant classic.
Ingredients
- 2 tablespoons Pasolivo Rosemary Olive Oil, divided
- 3-3 1/2 tablespoons Pasolivo Tuscan Blend, divided between the two pork loins
- 2 Pork Loin 2-2 ½ pounds total
- 1/2 jar Pasolivo Boozy Cran-cherry Chutney
Preparation
- Rub the Pasolivo Tuscan spice on to the pork loin.
- Warm 1 tablespoon Rosemary olive oil in a skillet.
- Sear/brown the pork loin on each side. Place on a baking sheet. Add another 1 tablespoon of Rosemary olive oil to the pan and brown the 2nd loin on each side.
- Place on baking sheet and roast at 450ºF for about 20 minutes or until desired internal temperature.
- While pork loin is roasting, warm chutney in a small cooking pot. Serve the roast by covering it with the chutney or serve it up as a garnish.
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