{Garlic, Rosemary and Balsamic Pork Loin}

I love the variations of these flavors. The delicious smell while the roast was cooking was delightful. This really is a breeze to make given the outcome of this fancy looking meal. The balsamic vinegar adds great flavor while tenderizing the pork. Great dinner for a crowd!

2 pounds boneless pork loin
1/4 cup of good quality balsamic vinegar
10 whole garlic cloves, smashed
1/2 cup fresh rosemary leaves
salt and pepper for taste
2 pounds red potatoes, washed and quartered

Preheat your oven to 450F. Lightly grease a roasting pan with cooking spray and place roast in pan and set aside.
In a good processor or blender, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves and salt and pepper. Process for 1-2 minutes, or until slightly thickened, it shouldn’t be a watery consistency.
Spread 3/4 of the rub on all sides of the meat. At this point you will want to season with a good amount of salt to bring out the flavor of the meat.
Place in the oven and cook for 15 minutes.
While that is cooking, prepare the potatoes by combining them with the rest of the rub mixture, making sure they are evenly coated.
Remove the roasting pan from the oven, and lower heat to 350F.
Place the potatoes all around the meat and put back in the oven and continue to cook for 1 hour or until the meat is done. Meat will be done when the internal temperature is between 145F-160F.
Remove from oven and let stand for 10 minutes before slicing. When ready slice and serve!

Recipe source: Diethood

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