Recipes : Roasted Pork Loin with Roasted Garlic Vinaigrette : Food Network

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Roasted Pork Loin with Roasted Garlic Vinaigrette
Recipe courtesy Giada De Laurentiis

Directions
Roasted Garlic:

Ingredients
2 heads garlic
2 tablespoons olive oil
Salt

Directions
Pork Loin:

Ingredients
1 (3 1/2 to 4 1/2-pound) boneless pork loin
Salt
Freshly ground black pepper

Directions
Vinaigrette:
Roasted garlic, recipe follows

Ingredients
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water

Directions
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.