Tonight’s menu consisted of a Tuscan pork loin (courtesy of Eating Well), sauteed zucchini and squash, and garlic and herb focaccia.



  • 1 3-pound pork loin, trimmed of fat
  • 1 teaspoon salt
  • 3 cloves garlic, crushed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon freshly grated lemon zest
  • 3/4 cup dry vermouth or white wine
  • 2 tablespoons white-wine vinegar



Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.

Preheat oven to 375 degrees F.

Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.

Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.

* I made a few minor adjustments to the recipe: 1) I used a rosemary-citrus sea salt instead of kosher salt and 2) I coated the pork with freshly ground black pepper just prior to applying the rub. I chose to use white wine instead of dry vermouth. However, last time I made this I did use dry vermouth. Either way, it turns out delicious.

Citrus Rosemary Salt:

  • 1 tablespoon fresh rosemary leaves, chopped
  • 2 tablespoons lemon zest
  • 1/2 cup coarse salt

I hate to eat and run, but Kevin is making Irish cream espresso. Just what I need to get me through gift wrapping. 😉