Roasted Pork Loin with Roasted Garlic Vinaigrette

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My mother-in-law from Sicily is a VERY picky eater. I decided to try this recipe out for her and my father-in-law for a Sunday dinner....she is a pork fan now! She could not believe how juicy and tender the meat came out. The roasted garlic sauce has made its way into other dinners. highly recommended!

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This recipe was easy and delicious! The sauce was a wonderful match to the pork and could be easy used with a tenderloin if desired. We will be making this again soon! The only thing I would recommend is adding some fresh thyme to the pork when you roast it.

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Found the roast took much longer to cook than specified. Also it was almost tasteless, even with the Vinaigrette. Just need to know how to use the great amount of leftover roast that I have.

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Wonderful dish, everyone loved the vinaigrette. I do suggest using good quality balsamic vinegar, though I would not recommend using top-quality Traditional Aged Balsamic Vinegar from Modena as this is TOO concentrated and expensive. I did use more garlic then what the reicpe called for and I also used a small amount of olive oil in the roasting pan with the pork. I also suggest seasoning the pork with a GOOD amount of salt and pepper.

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This recipe is the tops! Easy to understand, execute and the Roasted Garlic Vinaigrette is to die for! My husband was just ecstatic.

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The vinaigrette was absolutely perfect with the pork, and I made mine with smashed potatoes, which also went well with the vinaigrette.

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I love Giada's recipes. But I have to agree with some other reviews. The balsamic is way overpowering and you don't really taste the roasted garlic flavor that I love. I made some alterations to the receipe. First, I reduced the balsamic by half and roasted an extra head of garlic and it turned out very well. This vinaigrette is so versitile is would be great on chicken, pork chops and even salad. I will be definatly be keeping the vinaigrette recipe.

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I tried making the garlic vinagrette
I thought there was WAY too much garlic
The next time I made it, I used one bulb of garlic and it was much better.

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i do not eat meat but loved the vinaigrette. everyone else loved the pork loin also. was very easy to make. i had to do the garlic for a shorter time but once i figured that out there were no problems.

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I was excited to try this recipe because I love roasted garlic and balsamic vinegar, but the vinegar overpowers the roasted garlic flavor! I thought it was too sweet for the pork. Maybe better for salads.