Balsamic and Rosemary Roast Pork Loin Recipe

Sweet and tangy balsamic vinegar makes a great marinade for this roast pork loin recipe. As the pork loin roasts, the marinade is used as a basting liquid, and when the meat's cooked it's served as a delicious sauce with the tender slices.

Makes 6 Portions of Balsamic and Rosemary Roast Pork Loin

Prep Time: 3 hours

Cook Time: 1 hour

Ingredients:

• 1 tsp salt
• 1 tsp fresh ground black pepper
• 2 tbsp fresh chopped rosemary
• 1 tbsp ketchup
• 1/2 cup balsamic vinegar
• 2 cloves chopped garlic
• 2 tbsp olive oil
• 2 pound boneless pork loin roast

Preparation:

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.

Preheat oven to 350 degrees F. Place the pork in a baking dish, season with additional salt and fresh ground black pepper to taste, and pour in the marinade. Add 1/2 cup of water, and place in the preheated oven. Roast for about 1 hour, basting occasionally with the marinade, until the internal temperature reaches 145-150 degrees F. Remove and let the pork loin rest for 10 minutes before serving. Slice and serve with some of the marinade drizzled over the top.

Note: the marinade can be reduced in a saucepan while the pork is resting, if a thicker, more intense sauce is desired.

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