Roasted Pork Loin with Roasted Garlic Vinaigrette

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Friends and Family Feast

Rated: 4 stars out of 5Rate itRead users' reviews (82)

RECIPE
COMMENTS & REVIEWS(82)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 15 min
Total:: 1 hr 30 min

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Directions

Roasted Garlic:

Ingredients

2 heads garlic
2 tablespoons olive oil
Salt

Pork Loin:

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

Vinaigrette:

Roasted garlic, recipe follows

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

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.

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Comments & Reviews

recipe Roasted Pork Loin with Roasted Garlic Vinaigrette
Kerry East Stroudsburg, PA 02-09-2010
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Made a few changes and yum!
Rated: 4 stars out of 5

I seared the pork on the stovetop before cooking it and then put it in the oven in the same pan to finish cooking. Also used... more garlic in the sauce and substituted chives for parsley. I tasted as the sauce blended and didn't follow the exact measurments... YUM! Definitely a nice base.Read more
recipe Roasted Pork Loin with Roasted Garlic Vinaigrette
MICHELLE Chicago, IL 02-09-2010
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Wonderful sauce!
Rated: 5 stars out of 5

Very delicious I will be making this again! I doubled the amount of garlic to make it even more flavorful. I also roasted... some thick pork chops instead of the roast. My husband loved it. This is a great method for roasting garlic.Read more
recipe Roasted Pork Loin with Roasted Garlic Vinaigrette
Ryan Dallas, TX 02-04-2010
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EASY!
Rated: 5 stars out of 5

This recipe is super easy and anyone could do it! Pork came out perfectly tender and absolutely delicious!
recipe Roasted Pork Loin with Roasted Garlic Vinaigrette
Claudia Miami, FL 02-01-2010
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delicious!!
Rated: 5 stars out of 5

Just made this tonight with lemon couscous on the side. Yummy!
recipe Roasted Pork Loin with Roasted Garlic Vinaigrette
amanda san diego, CA 01-25-2010
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great!
Rated: 5 stars out of 5

my husband and i made this for dinner tonight. It was great we made some lemon butter asparagus for the side. :)
recipe Roasted Pork Loin with Roasted Garlic Vinaigrette
jenny bow, NH 01-11-2010
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very yummy vinaigrette
Rated: 5 stars out of 5

I eyeballed the balsamic but i went very light on it, the overall color of my sauce was green from the parsley. Try is as you... make it, thats what I did and I loved it! my pork came out ok, a little dry but still good. I served it over pasta with butter sauce.Read more