Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Florentine Roast Pork



FLORENTINE ROAST PORK
Carrabba's Restaurant Recipe

Serve 6-8

1 (4 lb.) pork loin
3 whole peeled cloves of garlic
3/4 fresh basil leaves
1 teaspoon fresh thyme leaves
1/2 cup extra virgin olive oil
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 red onions, finely chopped
1 leek (white part only), finely chopped
1 bay leaf
kosher salt and freshly ground black pepper
1/2 cup white wine vinegar
1 tablespoon balsamic vinegar

Preheat the oven to 450 degrees.

Place the garlic, basil and thyme on a cutting board and chop together. Place the herbs and garlic in a small bowl. Add salt and pepper. Cut a slit along the loin and stuff with garlic and herbs. Truss the loin.

Place the vegetables on a roasting pan, season with salt and pepper and toss with 1/4  cup of the olive oil. Season the pork with salt and pepper and place on top of the vegetables. Pour the remaining 1/4 cup of the olive oil over the pork.

Roast in the oven for 15 minutes. Reduce the heat to 350 degrees. For both vinegars over the pork and return to the oven for one hour. When cook, thinly slice the pork on a cutting board and keep it warm. Puree the vegetables and the pan drippings, using a blender or food processor.

To serve, arrange the sliced pork on a warm serving platter with the vegetable puree on the side.

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