What to do with pork tonight? Our friends Matt and Flore came over for brunch recently and introduced us to locally-produced fruit- and herb-infused olive oils and balsamic vinegars. The flavors in this pork loin happen to be ones we recently used in our salad dressing- fresh, herbaceous, and sweetly tart. Leftovers are excellent sliced up and placed in sandwich form.
Lemon, Rosemary, Balsamic Roasted Pork Loin
3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic
2 tablespoons lemon zest
1 tablespoon crushed red pepper flakes
2-3 lb pork loin
Salt and freshly ground black pepper
- In a medium bowl whisk together the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Transfer the marinade to a large resealable plastic bag; add the pork to the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
- Remove pork from bag and place on a baking sheet. Bake according to instructions.