Recipe by MsPia
From Food & Wine 1992. It was part of a Christmas menu buffet style. After taking the roast from the pan, Judy used to add 1 can of beef broth to it mixing it well with the pan juices and reducing it just a little. Then serve the pork thinly sliced over a split flaky biscuits and drip with the juice. Fantastic!!!!
Top Review by GibbyLou
I used 2 pounds of pork and cut the sauce to 1/3. It was good but didn't make me swoon (it is Valentine's Day after all :)). I definitely want to make this again and use more sauce. Thanks for sharing. Made for Best 0f 2013 tag.
- 2 (3175.14 g) pork loin, rolled and tied
- 59.14 ml dried rosemary
- 59.14 ml olive oil, plus
- 29.58 ml olive oil
- 29.58 ml fresh coarse ground black pepper
- 29.58 ml balsamic vinegar
- 9.85 ml kosher salt
- 2 fresh rosemary sprigs
Directions See How It's Made
- Preheat the oven to 350°F Place the pork loins side by side, fat side up in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roast. Roast the pork for 30 minutes.
- meanwhile in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning over the pork. Return the meat to the oven and roast for 30 minutes longer, until the internal temperature is 160 to 165.
- Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platters. Pour any juices over the meat. Garnish with rosemary springs. Serve warm or at room temperature.