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
- Combine the first six ingredients in a small bowl.
- 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.
- Preheat the oven to 400°F (200°C).
- 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.
- Remove from the oven, and let rest for 10 minutes. Slice and serve.