No Fail Rosemary Balsamic Pork Loin Roast
By
Maggie May Schill
@NakedMaggie
1
There is something classic about the combination of rosemary and balsamic vinegar. However a lot of the time people will do this thing where they sprinkle the rosemary and pour the balsamic vinegar over what ever it is they intent to roast. This method is flawed in two very big ways:
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.
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.
Ingredients
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1pork loin
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3/4 cbalsamic vinegar
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1 largeyellow onion, sliced
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4 clovegarlic, chopped
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3 sprig(s)fresh rosemary
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3 tspworcestershire sauce
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·garlic powder, salt and pepper to taste
How to Make No Fail Rosemary Balsamic Pork Loin Roast
- Pre-heat oven to 500'F
Side note: You will need a roasting pan with a roasting wire wrack for this recipe - Spread sliced onions, chopped garlic and rosemary sprigs on bottom of roasting pan. Make sure rosemary sprigs are on top!
- Pour 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. - Rub salt, pepper and garlic powder liberally all over loin.
- Place wire wrack back on roasting pan and put roast on the wrack.
- Roast 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.) - After 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.
- After the hour take roast out of oven. At this point it should temp between 140-145'F. Let it rest for an additional 10-15 minutes. In this time the internal temp will raise between 150-155'F Perfect loin internal temperature!
- Slice and serve! I poured my drippings over the loin.... very yummy little reduction stewing down there.
