0 (0)

Category: Mains

Roasted Loin of Pork

This is my favorite fall meal for gathering with friends--roasted loin of pork with caramelized onions and dried cranberries. Simple enough, but so satisfying. The roast benefits from overnight marinating for best flavor. The sauce of caramelized onions and dried ... Read more

Total time: 1 1/2 hours plus 3 hours chilling | Serves 4
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 (2-pound) center-cut pork roast, tied together, trimmed of all but thin surface fat
  • Salt
  • Freshly ground pepper
  • 1/4 cup balsamic vinegar

Step 1Combine the garlic, thyme and oil in small dish. Rub the mixture over the entire surface of the meat. Season the surface with salt and pepper. Chill the pork several hours, preferably overnight, wrapped airtight. Let it come to room temperature before cooking.

Step 2Heat the oven to 375 degrees. Set the roast in a shallow roasting pan.

Step 3Roast, uncovered, until an instant read thermometer registers 170 degrees, about 1 1/4 hours. Baste the pork with the vinegar as it cooks. Transfer the meat to a cutting board. Tent with foil. Let the roast rest 10 minutes before slicing. Pour off the pan juices into a small measuring cup; skim and discard the fat. You'll need the juices for the Caramelized Onions and Dried Cranberries.

Step 4To serve, thinly slice the pork and arrange on a heated platter. Lightly season with salt and pepper. Top with caramelized onions and cranberries. Serve immediately.

Each serving:
444 calories; 167 mg sodium; 140 mg cholesterol; 27 grams fat; 9 grams saturated fat; 1 gram carbohydrates; 45 grams protein; 0.05 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Grilled Dungeness crab


The Raft Cafe Turkey Sausage  and Mushroom Strata
Mr. Pfister's Cabbage Surprise