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.
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|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 %|
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Calories per serving: 247
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