Description
Fragrant rosemary and balsamic-glazed pork roast, perfect for a special dinner. Simple to make, impressive to serve.
Ingredients
Units
Scale
- 4 bay leaves
- 1/4 cups (60 ml) good quality balsamic vinegar
- 1 large clove minced garlic
- 1 spring fresh rosemary
- 1 tsp (5 g) fresh ground pepper
- 1 1/2 tsp (8 g) kosher salt
- 5 lbs (2 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 fit in a gallon bag. If not, place in a roasting pan. Pour in the marinade, seal the bag, and turn it over a couple of times to coat the meat. Marinate for a couple of hours or overnight.
- Preheat oven to 400°F (204°C).
- Remove the pork from the bag, place it in a roasting pan, and put it in 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. Check at 60 minutes.
- Remove from the oven and let rest for 10 minutes.
- Slice and serve.
Notes
- For deeper flavor, score the pork roast’s fat cap before marinating.
- Use a meat thermometer to ensure the pork reaches a safe internal temperature of 145°F (63°C).
- Leftover roast pork can be shredded and used in sandwiches or salads for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 8 oz
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 100