Roasted Pork Loin with Roasted Garlic Vinaigrette

Roasted Pork Loin with Roasted Garlic Vinaigrette could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains about 61g of protein, 43g of fat, and a total of 693 calories. This recipe serves 6 and costs $4.25 per serving. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. 29 people have tried and liked this recipe. It works well as a rather pricey main course. Head to the store and pick up balsamic vinegar, boneless pork loin, salt, and a few other things to make it today. Overall, this recipe earns an awesome spoonacular score of 97%. Similar recipes include Rosemary and Garlic Roasted Pork Loin, Lemon Garlic Roasted Pork Loin, and Roasted Pork Loin With Rosemary, Garlic And Fennel.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

1/2 cup balsamic vinegar

1/2 teaspoon freshly ground black pepper

Freshly ground black pepper

1 3 1/2- to 4 1/2-pound boneless pork loin

1/4 cup chopped fresh parsley leaves

2 heads garlic

3/4 cup extra-virgin olive oil

2 tablespoons olive oil

Roasted Garlic, recipe above

1 teaspoon salt

Salt

1 teaspoon sugar

2 tablespoons water

Equipment:

oven

aluminum foil

blender

roasting pan

kitchen thermometer

Cooking instruction summary:

Preheat the oven to 475 degrees F. For the roasted garlic: Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly. For the pork: Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes. For the vinaigrette: Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated. To serve: Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.

 

Step by step:


1. Preheat the oven to 475 degrees F.


For the vinaigrette

1. Remove the garlic from the foil.

2. Remove the cloves by squeezing the base of the garlic.

3. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended.

4. Drizzle the oil into the blender while the machine is running.

5. Add the sugar, salt, pepper, and water and blend until incorporated.


For the roasted garlic

1. Cut the bulbs of garlic in half crosswise into a top and bottom.

2. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.


For the pork

1. Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper.

2. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes.

3. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.


To serve

1. Slice the pork into 3/4-inch thick slices and transfer to a serving platter.

2. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.


Nutrition Information:

Quickview
693k Calories
60g Protein
42g Total Fat
13g Carbs
86% Health Score
Limit These
Calories
693k
35%

Fat
42g
66%

  Saturated Fat
7g
48%

Carbohydrates
13g
4%

  Sugar
7g
8%

Cholesterol
166mg
56%

Sodium
723mg
31%

Get Enough Of These
Protein
60g
122%

Vitamin C
102mg
124%

Vitamin B6
2mg
118%

Selenium
75µg
107%

Vitamin B1
1mg
83%

Vitamin B3
16mg
80%

Phosphorus
639mg
64%

Vitamin K
64µg
61%

Vitamin A
2545IU
51%

Vitamin E
6mg
41%

Potassium
1236mg
35%

Zinc
5mg
34%

Vitamin B2
0.57mg
34%

Vitamin B5
2mg
23%

Vitamin B12
1µg
22%

Magnesium
84mg
21%

Manganese
0.36mg
18%

Iron
2mg
14%

Copper
0.22mg
11%

Folate
38µg
10%

Fiber
1g
8%

Vitamin D
1µg
7%

Calcium
51mg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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