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Roasted Pork Loin with Roasted Garlic Vinaigrette Recipe

Roasted Pork Loin with Roasted Garlic Vinaigrette

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (113)

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Average Rating:

Total Reviews: 113

Showing 71-80 of 113

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  • on May 17, 2008

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    I followed the recipe exactly for the pork and it was fabulous! I did cut back slightly on the amount of balsamic vinegar in the sauce and that was also fabulous! The family loved it. This is definitely a meal that can be served to company. We had a Shiraz wine with our dinner that totally complimented it.

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  • on May 17, 2008

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    The only thing I changed is adding some rosemary to the roast. The roast was juicy and tender and the Vinagrette really brought out the flavors. Everyone, even my picky family, loved it.

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  • on May 17, 2008

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    I prefer rosemary on my pork loin but the vinagrette was terrific on a salad which is why I gave it 3 stars. More garlic next time.

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  • on May 15, 2008

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    I only wanted to try the vinaigrette part of the recipe for a salad I was making. First of all, after roasting the 2 split heads of garlic, like the recipe says, I was very upset to find that 2 of the 4 halves of the garlic were completely burned to a crisp. While the garlic was in the oven, I smelled burning, but I thought it was just some of the olive oil that had happened to drip onto the stove bottom. Either the temperature was too high or the given amount of roasting time was excessive. Since half of my recipe was completely ruined, I had to make do of the partially burned garlic head halves that remained. And plus, the balsamic vinegar was way too potent. This recipe was entirely unsuccessful--and made my house smell like burnt garlic for days. Infuriating!!

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  • on May 11, 2008

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    My husband and I both really like garlic so I was looking forward to this sauce. I thought that the vinegar flavor was too strong and we couldn't taste the garlic. It was like putting a salad dressing on the pork. Next time I will use half the vinegar and then add to taste.

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  • on March 31, 2008

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    This recipe was quick, easy and delicious!

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  • on February 19, 2008

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    I've made it three times now. The first time I invited my mother over for dinner and we all loved it. I honestly did not expect to like the vinaigrette as I'm not a big fan of garlic or balsamic vinaigrette but I made to have something to dip the pork in. It does make a lot of roast but I eat it for days - lunch and dinner - and never tire of it. I made it again last night and made a DOUBLE batch of the vinaigrette. I do use the very high quality balsamic vinaigrette for it. I like the sharp/sweet taste of the sauce and I don't find the garlic to be overpowering. My 5 yr. old daughter would drink it out of a cup if I allowed her to. This will definitely be a regular in my house.

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  • on December 07, 2007

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    Great.. Don't Change A Thing...

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  • on December 02, 2007

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    Change nothing in the recipe and you'll take a bite into heaven! Huge hit with my family.

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  • on November 29, 2007

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    I followed the recipe as it was and thought the garlic/vinegar ratio to be just perfect. The roast had a lovely crisp crust. Just divine!

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