This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Rosemary Roasted Pork Loin
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- #75024
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
5 pounds boneless pork loin roast, whole
3 cloves garlic, minced
4 teaspoons fresh rosemary, chopped
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/2 teaspoon brown sugar
directions
In a small bowl, whisk together garlic, rosemary, salt, pepper, olive oil, vinegar, mustard, lemon juice and brown sugar. Pour over fat side of pork loin, rubbing some on the bottom and ends. Wrap tightly with plastic wrap and marinate at least 30 minutes or up to overnight in the refrigerator.
Preheat oven to 400 degrees F. Place pork on rack in roasting pan and roast for fifteen minutes. Reduce heat to 325 degrees F and continue cooking until internal temperature reaches 155 degrees F, about an hour and a half.
Remove from oven and tent, letting roast sit for at least 20 minutes before slicing.
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 13, 2011
This was so great. Marinated for one hour and can't wait to try longer next time. Pork was juicy and delicious. I don't plan on making pork roast any other way from now on!
January 27, 2009
This is one of the best pork loin marinade/sauces I've ever had. I added little more lemon juice than called for, but otherwise... My whole family loved it, and I make it all the time now. Even if you don't get to marinade at all, it still makes a delicious roast when popped right in the oven (the sauce forms a very good crust with the pork fat!). So good!
July 27, 2008
This recipe is a keeper. My only recommendation is to marinate at least overnight. Otherwise, follow the recipe explicitly. My entire family gives it a 5+++!!