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Pork Loin Perugia

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Servings: Serves 8

Cook Time: 65 minutes

Prep Time: 5 minutes


4 teaspoon minced garlic
1 teaspoon dried rosemary
1 tablespoon fennel seeds, crushed
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoon olive oil
1 each boneless pork loin (3-4 pounds)
1 tablespoon butter


Combine garlic, rosemary, fennel, salt, pepper and 1 tablespoon olive oil in small bowl. Rub over meat. Wrap and refrigerate 4 hours or overnight.
One hour before roasting remove pork from refrigerator. Preheat oven to 400 degrees F. Heat olive oil and butter in roasting pan over medium-high heat. Add pork and cook, turning, until browned on all sides, 10 minutes. Transfer to oven.
Roast, turning after 30 minutes, until meat thermometer inserted in thickest part registers 160 degrees F, 45-55 minutes. Transfer roast to platter; keep warm. Let stand 10 minutes before slicing.

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 78 kcal (3%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 7 g (35%)
Cholesterol 12 mg (4%)
Sodium 377 mg (15%)
Total Carbohydrates 5 g (1%)
Dietary Fiber 4 g (16%)
Protein 8 g (13%)
Vitamin A 52 IU (1%)
Vitamin C 5 mg (8%)
Calcium 18 mg (0%)
Iron 8 mg (13%)

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