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Garlic and Rosemary Roasted Pork
Bon Appetit October 1995
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons cider vinegar
2 tablespoons honey
3 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary
or 2 teaspoons dried
1 tablespoon Dijon mustard
A 14- to 16-ounce pork tenderloin
In processor blend olive oil, balsamic vinegar, cider vinegar, honey,
garlic, rosemary and mustard until garlic and rosemary are finely chopped. Place pork in
heavy plastic bag. Pour half of the marinade over pork (refrigerate remaining marinade for
another use). Seal bag and refrigerate the pork overnight, turning occasionally.
Preheat oven
to 375 degrees F. Drain pork; discard marinade. Place pork
in small roasting pan. Roast until
meat thermometer inserted into center registers 150 degrees F., about 25 minutes. Slice pork
thinly. Serves 4.
Featured Archive Recipes:
Harvest Pork Loin with
Roasted
Autumn Vegetables
Herb Crust Pork Loin with
Onion Gravy
Loin of Pork with Mustard
and Bourbon
Pot-Roasted Pork
Loin in Red Wine
Wine-Marinated Roast Pork with
Garlic and Bay Leaf
Index - Pork Recipe Archives
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Index
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