Ready in 1 hour 35 minutes
An easy and delicious recipe from Market Street grocery and inspired by a pork tenderloin recipe from Rachel Ray. The herb rub makes a delicious crust, and the flavor of the rosemary, thyme, garlic and balsamic vinegar subtly infuse the entire roast.
1. Preheat oven to 375 degrees F.
2. Place the pork, fat side up, in a glass baking dish. Coat the roast with the balsamic vinegar, rubbing vinegar into the meat. Drizzle roast with the olive oil, just enough to coat it. Cut small slits all over the fat side of the roast, and insert garlic slivers into the slits.
3. Combine the salt, pepper, rosemary and thyme. Rub roast with the herb mixture.
4. Bake for 15-20 minutes per pound, until inside of the roast reaches 165 degrees F. Remove roast from oven, and wait 10-15 minutes before slicing.
TrueSpectre 3w agoLike previous cooks, the first thing I noted was the temp - pulling your roast out at 165 will make it dry every time. Like any large piece of meat, it will "coast" up 5-10 degrees as it rests after you pull it out as the temperature of the meat equalizes. The recipe tastes great, but be sure to pull it at 145-150 or you'll end up with a great tasting roast with a dry, grainy texture.
michael_brown 5m agoGood recipe. My only changes are a 145 degree temperature because 165 is just too dry for me. Also minced the garlic and added it with the dry seasonings. I used dried thyme and rosemary because I was lazy but it tasted just fine.
Chilipepjunky 5m agoDelicious!!!
AZClaire 12m agoI've made this several times; everyone likes it very much!
AudraCooks 1y agoAll in the family loved it! The pan drippings are delish
Shaunamomma 1y agoLove this recipe so simple and so delicious thanks.
TinMan57 1y agoFamily loves it!
marie0717 2y ago
sjm2 2y agoThis is so good! Delicious flavor, great color, what a helpful recipe for me, since I had a pork loin, but almost no other ingredients. I had to use dry versions of the herbs, but it still tastes amazing. I cooked my roast for an hour and 20 minutes at 350, I prefer low and slow to fast and hot.
timintexas 2y agoAWESOME!!! Made this for Easter, the ppl went nuts, and a few have been blowing me up the recipe since then :)