Sweet and tangy balsamic vinegar marinade makes a great recipe for grilled pork. How marinated roast pork loin is used as part of the liquid, and when the meat is cooked, served as a delicious sauce with slices of tender.
For six balsamic rosemary roasted pork loin and
Preparation time: 3 hours
Cooking time: 1 hour
Total time: 4 hours
Ingredients:
- 1 teaspoon of salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon ketchup
- 1.2 cup balsamic vinegar
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 2 pounds beef roast pork loin bone
Preparation:
In a small bowl, mix all ingredients except the pork. Show pork in a plastic freezer bag and pour the marinade. Press the air, the bag and marinate the pork for 3 hours.
Preheat oven to 350 degrees F. The meat frying in a pan, season with salt and freshly ground black pepper and additional marinade. Add half cup of water, and in the preheated oven. Bake for about 1 hour, basting occasionally with the marinade, until the internal temperature reaches 145-150 degrees F. Remove and let the pork loin rest for 10 minutes before serving. Slice and serve with a little marinade drizzled on top.
Note: The marinade can be reduced in a cooking pot while the pork rests, when a thick, intense sauce is desired.
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