No Fail Rosemary Balsamic Pork Loin Roast
Maggie May Schill
1- The flavor doesn't really get into the roast, just the surface of it.
2- The sugar in the vinegar burns bitter on top of the roast, and the rosemary dries out and sticks to the top of the roast.
This recipe is a no fail method, if followed exactly as I put forth you'll have moist evenly flavored pork loin.
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- pork loin
- 3/4 c
- balsamic vinegar
- 1 large
- yellow onion, sliced
- 4 clove
- garlic, chopped
- 3 sprig(s)
- fresh rosemary
- 3 tsp
- worcestershire sauce
- garlic powder, salt and pepper to taste
3Pour balsamic vinegar and Worcestershire sauce over onions and garlic.
Side note: All these items are the bottom over the roasting pan are your aromatics. As the loin roasts steam will circulate the flavors of these items deep into the pork loin, without any danger of them burning. Because they are under the loin as it roasts the steam will rise, penetrating the meat deeply.
6Roast on the center wrack for exactly 5 1/2 minutes per pound.
(I had a 4 pound roast, so I set my timer to 22 minutes.)
7After the 5 1/2 minutes per pound shut the oven off! DO NOT open the oven. Leave the loin in the for an additional 1 hour. Again, DO NOT open the oven to check the loin at any point.