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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (158g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 118 (48%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 87.8mg||27 %|
|Sodium 65.4mg||2 %|
|Potassium 500mg||13 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.8g|
|Protein 29.4g||42 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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What would you serve with this? Link in another recipe
PoppysangelI would make this again with the adjustments of the 145 degrees as well as upping the amount of balsamic and oil. Pretty good though.1m ago
TrueSpectreLike 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.3m ago
michael_brownGood 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.8m ago
AZClaireI've made this several times; everyone likes it very much!1y ago
AudraCooksAll in the family loved it! The pan drippings are delish1y ago
ShaunamommaLove this recipe so simple and so delicious thanks.1y ago
TinMan57Family loves it!1y ago
sjm2This 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.2y ago