Roasted Pork with Roasted Garlic Vinaigrette

I made this for our Easter dinner and it was a huge hit with the entire family. I would have to say that this is one of my favorites so far.


Roasted Garlic:

2 heads Garlic
2 tbs Olive Oil

Pork Loin:

1 (3 1/2 to 4 1/2 lbs) Boneless Pork Loin
Black Pepper


1/4 cup Fresh chopped Parsley
1/2 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1 tsp Sugar
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Water


Preheat oven to 350 degrees.

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 around the garlic halves making sure they stay flat. Seal the foil into an air tight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let it 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 - 145 degrees, about 30 to 40 minutes. Remove the pork loin from the oven and tent with foil. Let rest about 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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