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Maiale con Aceto Balsamico, Rosmarino e Alloro


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5 from 2 reviews

  • Author: Kathy Bechtel
  • Yield: 6 -8 1x

Description

Deliciuosly oven roasted Italian pork with Balsamic Vinegar, Rosemary and bay leaves.


Ingredients

Scale
  • 4 bay leaves
  • 1/4 cup 60 ml good quality balsamic vinegar
  • 1 large clove minced garlic
  • 1 spring fresh rosemary (chopped)
  • 1 teaspoon 5 g fresh ground pepper
  • 1 1/2 8 g teaspoons kosher salt
  • 1 5- lb. 2.25 kg pork roast, bone-in

Instructions

  1. Combine the first six ingredients in a small bowl.
  2. Place the roast in a sealable plastic bag – it should just fit into a gallon bag. If not, place in a roasting pan. Pour in the marinade, and seal the bag. Turn the bag over a couple of times to move the marinade around and cover the meat on all sides. Allow to marinate for a couple of hours, or overnight.
  3. Preheat the oven to 400°F (200°C).
  4. Remove the pork from the bag and place in a roasting pan. Put into the preheated oven. After 15 minutes, reduce the oven temperature to 375°F (190°C). Roast until the internal temperature of the meat is 130°F (54°C), about 90 minutes in total. I would suggest checking at 60 minutes, just to see where you are.
  5. Remove from the oven, and let rest for 10 minutes. Slice and serve.
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