Cooking with Lucas
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Nonna's Summer Pork Roast
2 Tb sage leafs, chopped
2 Tb rosemary, chopped
8 cloves garlic, minced
zest of one orange
½ tsp freshly ground black pepper
1 tsp salt
1/4 cup extra virgin olive oil
1/2 cup white wine
1 piece pork tenderloin or pork filet mignon
5 slices bacon, thick cut
To begin, preheat your oven to 220C/425 degrees.
In a small dish, combine the sage and rosemary, minced garlic, the salt and pepper, the orange zest and the extra virgin olive oil. Stir this together into a soft paste.
Place your pork in a baking dish. Slather the herb paste all over the top and drizzle some wine.
Lay the bacon slices across, tucking the ends underneath.
Bake for 40-45 minutes with a water dish inside the oven.
Remove the roast to a platter and let it rest for 10 minutes before cutting.
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