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Tuscan-Style Pork Roast with Herb Paste and Pan Sauce
A flavorful Tuscan-inspired pork roast made from a whole boneless pork loin, butterflied, rolled with a rosemary‑garlic‑lemon herb paste, slow‑roasted, then finished with a bright lemon‑parsley vinaigrette and a rich pan sauce. Includes sous‑vide pork chops for a complete meal.
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Cost Breakdown
Critical Success Points
- • Trim and portion the pork loin
- • Make the rosemary‑garlic‑lemon herb paste
- • Season, spread paste, roll and tie the roast
- • Roast the pork
- • Sous‑vide the chops
- • Sear the roast for final browning
Safety Warnings
- • Handle raw pork with separate cutting board to avoid cross‑contamination
- • Use a meat thermometer to ensure safe internal temperature
- • Hot oil can splatter when searing; use a splatter guard
- • Sous‑vide bags must be sealed properly to prevent water ingress
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