During my time in the kitchen at Tenuta di Spannocchia in Tuscany, I had the incredible opportunity to work under Chef Pietrina and learn how to prepare several classic Tuscan dishes, including a stunning herb-crusted pork loin that truly celebrates the region’s culinary heritage. Tuscany is renowned for its Cinta Senese pork, a DOP-protected breed known for its rich flavor and tenderness. It’s paired with fresh Tuscan herbs, specifically rosemary and sage, to create a flavorful crust that complements the earthiness of the pork. What really sets this dish apart is the exquisite onion gravy, and the addition of rosé wine enhances the natural sweetness of the onions. While the recipe traditionally calls for Tropea onions, a regional variety in Italy, you can easily substitute red onions without sacrificing on flavor. This rustic yet refined recipe is perfect for special occasions or holiday dinners, making it a centerpiece that will delight and impress your guests.

Servings: 6 to 8

Special Equipment: Blender (or food processor), Roasting pan

Ingredients:

3 lb pork loin roast
1 bunch rosemary
1 bunch sage
4 cloves garlic
1 lemon
2 cups Rosé
2 red onions
2 tablespoons AP flour

Method:

Prepare the ingredients
Preheat the oven to 400 degrees Fahrenheit. Mince the rosemary, garlic, and sage together. Put the mixture in a bowl and add the juice of one lemon, salt, pepper, and 1 tablespoon of olive oil; mix to combine. Halve, peel, and roughly chop the onion.
Roast the pork
Place the pork on high-sided roasting pan and rub it with the garlic-herb mixture, making sure to coat the entire roast. Add the onions and season with salt and a drizzle of olive oil. Place in the oven and cook for 20 minutes, or until browned, turning the pork once. Add 1 cup of wine and cook for another 20 minutes, or until the internal temperature reaches 140 degrees Fahrenheit. Remove from the oven and let cool on a wire rack for 5 to 10 minutes.
Make the gravy
Add the cooked onion and pan juices to a blender (or food processor) and puree until smooth. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the onion puree and flour and whisk to combine; cook for 1 to 2 minutes, or until a paste has formed. Add the remaining cup of wine and season with salt. Cook and whisk constantly for 4 to 5 minutes, or until the wine has reduced and the gravy has thickened. Taste then season if desired.
Slice the pork and serve
Place the roast on a cutting board and thinly slice against the grain. Arrange the slices on a large serving dish and pour the gravy on top. Garnish with any leftover herbs.