Preheat the oven to 300. Cut a few slits in each pork loin and place in a large cast iron pan.
Combine the garlic, oregano, thyme and pepper and chop together until garlic pieces are very small. Set aside.
Combine olive oil and balsamic, Wisk until you have an emulsion. Set aside.
Rub the garlic mixture all over each loin and place back in the skillet, then pour over the balsamic mixture, making sure that
both sides of the loins are well coated,
Roast in the oven for about an hour and a half, or until the internal temperature reads 160.
Remove from the pan to a cutting board and let sit about 5 minutes. Slice thinly and place on a serving plate.
The iron skillet should still be a little warm, so put it on the stove and add some red wine to deglaze the pan. Add the butter
and whisk until the mixture thickens slightly.
You can either pour this sauce over the meat or serve it on this side.
Don''t be worried about the "burned" bits of garlic in the sauce. If you prefer, you could strain the sauce before.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 30 (81%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.6mg||2 %|
|Sodium 22mg||1 %|
|Potassium 17.8mg||0 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.6g|
|Protein 0.2g||0 %|
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Calories per serving: 37
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