Rosemary Tuscan Pork Loin

Prep Time
10 minutes
Cook Time
20 minutes
Serves 4-5
2 Tbsp Pasolivo Rosemary Olive Oil, divided
3-3 1/2 Tbsp Pasolivo Tuscan Blend, divided between the two pork loins
2 Pork Loin 2-2 ½ lb. total
1/2 jar Pasolivo Boozy Cran-cherry Chutney
Rub the Pasolivo Tuscan spice on to the pork loin.

Warm 1 Tbsp Rosemary olive oil in a skillet.

Sear/brown the pork loin on each side. Place on a baking sheet. Add another 1 T of Rosemary olive oil to the pan and brown the 2nd loin on each side.

Place on baking sheet and roast at 450 degrees 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.

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.
Write Your Own Review
You're reviewing:Rosemary Tuscan Pork Loin
Your Rating