Rosemary Pork Loin
Great for a Sunday night dinner.

2 cloves garlic -- chopped
2 teaspoons chopped fresh rosemary
1/4 cup brown sugar
1/4 cup balsamic vinegar
3 pound boneless pork loin
salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil

To prepare the glaze: Combine the garlic, rosemary, brown sugar, and. balsamic vinegar in a saucepan over high heat, and bring just to a boil. Turn the heat to low and cook 5 minutes longer, until the brown sugar has dissolved, Set aside.

To prepare the pork loin; Preheat the oven to 350. Season the pork loin well with salt und pepper. Heat the olive oil in a very large ovenproof saute pan over high heat until smoking hot. Add the pork and sear well, about 5 minutes per side,. Brush the pork liberally with the glaze, and set the pan in the oven. Roast the pork loin for 15 minutes, brush with more glaze, and continue roasting about 45 minutes longer, or until it reaches an internal temperature of 145°, for medium doneness. General rule for a boneless pork loin is 20-25 minutes a pound.

Remember pork can be pink. You don't have to cook it until the pink is all gone. It will stay juicer if it a little pink.

I double the sauce and then put half the sauce into another container so it won't be contaminated by my dipping a brush that has had contact with the raw meat in it. Drizzle some of the sauce over the sliced pork.

This is great served with Applesauce and Brussels Sprouts.

Another great side dish is to throw quartered acorn squash in for the last half hour. Brush them with butter and brown sugar or for a lower fat version orange juice and maple syrup.

Go Back to Previous Page