Roasted Pork Loin with Roasted Garlic Vinaigrette

Roasted Pork Loin with Roasted Garlic Vinaigrette could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains about 61g of protein, 43g of fat, and a total of 693 calories. This recipe serves 6 and costs $4.25 per serving. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. 29 people have tried and liked this recipe. It works well as a rather pricey main course. Head to the store and pick up balsamic vinegar, boneless pork loin, salt, and a few other things to make it today. Overall, this recipe earns an awesome spoonacular score of 97%. Similar recipes include Rosemary and Garlic Roasted Pork Loin, Lemon Garlic Roasted Pork Loin, and Roasted Pork Loin With Rosemary, Garlic And Fennel.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 75 minutes

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Ingredients:

1/2 cup balsamic vinegar

1/2 teaspoon freshly ground black pepper

Freshly ground black pepper

1 3 1/2- to 4 1/2-pound boneless pork loin

1/4 cup chopped fresh parsley leaves

2 heads garlic

3/4 cup extra-virgin olive oil

2 tablespoons olive oil

Roasted Garlic, recipe above

1 teaspoon salt

Salt

1 teaspoon sugar

2 tablespoons water

Equipment:

oven

aluminum foil

blender

roasting pan

kitchen thermometer

Cooking instruction summary:

Preheat the oven to 475 degrees F. For the roasted garlic: Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly. For the pork: Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes. For the vinaigrette: Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated. To serve: Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.

 

Step by step:


1. Preheat the oven to 475 degrees F.


For the vinaigrette

1. Remove the garlic from the foil.

2. Remove the cloves by squeezing the base of the garlic.

3. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended.

4. Drizzle the oil into the blender while the machine is running.

5. Add the sugar, salt, pepper, and water and blend until incorporated.


For the roasted garlic

1. Cut the bulbs of garlic in half crosswise into a top and bottom.

2. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.


For the pork

1. Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper.

2. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes.

3. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.


To serve

1. Slice the pork into 3/4-inch thick slices and transfer to a serving platter.

2. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.


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