Rosemary Roasted Pork Loin
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Serves/Makes: 6
Ready in: 2-5 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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