2 1/2 lb boneless top loin pork roast
1 1/2 cups fresh rosemary leaves
12 garlic cloves
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt
2 tsp freshly ground black pepper
Preheat oven to 450 degrees.
Combine the rosemary, garlic, olive oil, balsamic vinegar, salt and pepper together in a food processor; pulse to a coarse, wet paste.
Spread 3/4 of the paste all over the roast. Place roast, fat side up, in a shallow roasting pan.
Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and cook another 50 minute to an hour. Roast should reach an internal temperature of 150 degrees.
Remove roast from oven and allow to rest for 10 minutes before slicing to serve.
12 garlic cloves
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt
2 tsp freshly ground black pepper
Preheat oven to 450 degrees.
Combine the rosemary, garlic, olive oil, balsamic vinegar, salt and pepper together in a food processor; pulse to a coarse, wet paste.
Spread 3/4 of the paste all over the roast. Place roast, fat side up, in a shallow roasting pan.
Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and cook another 50 minute to an hour. Roast should reach an internal temperature of 150 degrees.
Remove roast from oven and allow to rest for 10 minutes before slicing to serve.
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