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Nutrition Facts
Serving Size 207 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 490 mg 20%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 20 g
Vitamin A 35% Iron 20%
Vitamin C 30% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Herb Roasted Pork Loin with Arrabbiata Sauce

Prep Time
20 minutes
Cook Time
1 h 30 m
Total Time
1 h 50 m
8  People


Recipe makes 8 Servings

4 garlic cloves, minced
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
1 Tbsp fresh basil, chopped
1 large lemon, zested
2 Tbsp Rustico Unfiltered Extra Virgin Olive Oil
1 Tsp kosher salt, divided use
1 Tsp cracked black pepper, divided use
1 1/2 Lb natural pork tenderloin
24 .3000 Oz Orti Di Calabria Arrabbiata Sauce
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Preheat oven to 325°F.
In a food processor, combine garlic, rosemary, oregano, basil, lemon zest, olive oil and half the salt and pepper. Blend until it resembles a paste. Set aside.
On a large cutting board, butterfly pork by cutting tenderloin horizontally as if to cut in half lengthwise but do not cut it completely through (make sure to keep it in one piece).
Spread herb mixture evenly onto butterflied tenderloin.
Roll up and use either wooden skewers or butcher's twine to seal or tie the loin together, making sure to seal the cut side tightly.
Place in an oven safe baking dish and season top with remaining salt and pepper. Bake 60 to 90 minutes or until outside is nicely crusted and pork reaches an internal temperature of 150°F.
In a small saucepan, heat arrabbiata sauce until bubbling.
Remove pork from oven and pour sauce over the top.
Serve pork slices over pasta or polenta. Season with salt and pepper to taste.


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