Roasted Pork Loin with Roasted Garlic Vinaigrette

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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.

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I followed all of the other posts on the balsamic.... made a difference
also turn the oven to 325 for 40 min w/ the garlic heads. They will not burn that way. Other than that it was great. My husband liked it an went back for more.
I am trying this for part of our Christmas dinner.... hope the WHOLE family likes it.

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This recipe is so easy and delicious! I served it with butter noodles and apple sauce. This dish is so good everyone wanted the recipe! The cooking time and instructions are exact.

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I made it as written except for the vinaigrette. I read the reviews and I reduced the vinegar to 1/3 cup. PERFECT!

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Excellent super simple tender, juicy, put-away-your-knife pork! The kids even loved it. Awesome Giada!!!

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The pork tasted great, but the vinagrette didn't have a strong roasted garlic flavor - the predominant flavor was definitely of the balsamic. That said, we really liked it and it was an excellent sauce for the pork.

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I usually like Giada's recipes, but this one, not so much. This may sound funny, but I found the color of the vinaigrette to be unappealing. It tasted good, but didn't look good. As per other reveiwers, I didn't cook my garlic heads as the
recipe stated. I cooked at 325 degrees for 40 mins and they came out perfect.
I was also a bit surprised that the vinaigrette didn't have more of a garlic taste.
I usually sear my pork roast before cooking in the oven but I didn't because the
oven temp it called for was very high. I kept an eagle eye on the internal temp and it came out of the oven at 140 degrees, moist and tender, but needed a bit more seasoning. Overall, it wasn't bad, just interesting...

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Worked like a charm -- following the "tweaks" from Brian and Nora (although not Nora's paste. I was also worried about the elusive disappearing garlic taste, and my vinaigrette was pretty "garlic light" even with the adjustments. Fortunately, I had cut about 8 slits through the fat layer in the roast and buried some smallish garlic cloves in the pork before roasting. They did not overwhelm the pork flavor and added extra garlic notes, plus a welcome surprise when one showed up in your slice!
Pork makes me nervous and I tend to overcook it. True to form, I let this roast slip all the way up to 162 degrees -- but it still came out moist and juicy, not at all dry. So there's protection against over-cooking built right in.
I'm just an amateur, but this disk earned me an "A+" from my wife. Good food and domestic tranquility. Could any recipe do more?

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I made the vinaigrette with grilled boneless, butterflied loin chops, which I seasoned w/seasoned salt, Worchestershire pepper, garlic powder and onion powder. I didn't have any problem with my garlic burning, and the vinaigrette was absolutely awesome! Like some others, I used it on my potatoes as well as on the pork. Both my husband and I agreed - this one is definitely "a keeper"!

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The pork loin was great-wish I could say the same for the vinaigrette. Way too vinegary, way too sour. It definetally wasn't what I expected!!!