Tuesday, September 29, 2009

Balsamic and Rosemary Roast Pork Loin

  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 2 tbsp fresh chopped rosemary
  • 1 tbsp ketchup
  • 1/2 cup brown sugar
  • 1/2 tsp. red pepper flakes
  • 1/2 cup balsamic vinegar
  • 2 cloves chopped garlic
  • 1/2 cup olive oil
  • 2-3 pound boneless pork loin roast


In a small mixing bowl, whisk together all the ingredients, except the pork loin. Place the pork into a plastic freezer bag and pour in the marinade. Press out air, seal the bag, and marinate the pork for 3 hours to overnight.

Preheat oven to 450 degrees. Take pork out of marinade (save marinade--see below). Sear pork at high heat for 10 minutes and then lower heat to 350 degrees F. Bake until the internal temperature reaches 145-150 degrees (about 50 minutes). Remove and let the pork loin rest for 10 minutes before serving. Slice and serve with some of the marinade drizzled over the top.

(Can be grilled -- wrap in tin foil then grill)

Note: the marinade can be reduced in a saucepan while the pork is resting, if a thicker, more intense sauce is desired. After reduced then pour/spread over cooked loin.

Serve with rice, garlic mashed potatoes, or wild rice.

1 comment:

  1. Have you ever tried this in the crockpot. If so, how long and at what level would you cook it?