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.
- 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
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.
(I had a 4 pound roast, so I set my timer to 22 minutes.)