Easy Pork Loin Recipe

This easy pork loin recipe has a deli style “Twist”.

3 garlic cloves

1 tablespoon dried rosemary or 2 tablespoons fresh rosemary

1 tablespoon sweet paprika

salt, pepper to taste

1 tablespoon honey or maple syrup

¼ cup olive oil

¼ cup white balsamic vinegar

2 pounds (1kg) boneless pork loin roast

4 bay leaves

2. Chop garlic, rosemary, paprika, salt, pepper, honey (or maple syrup), olive oil and balsamic vinegar in a chopper, making a paste. 3. Pierce the meat with a sharp knife in several places.

4. Then press the paste into the openings in the meat.

5. Rub the meat with the remaining of garlic mixture.

6. Place the meat on a cooking tray.

7. Put bay leaves under the meat.

8. Place pork loin into the oven, turning and basting with pan liquids few times during the cooking.

9. Cook until the pork is no longer pink in the center, for about 2 hours. An instant-read thermometer inserted into the center should read 160F (70C).

10. Remove the roast to a platter and let it rest for 15 minutes.

My extra flavorful “Twist” for this recipe: you can take pork loin after you rubbed it with the mixture and put with bay leaves inside the sealed plastic bag. Put the bag for at least 24 hours – 3 days (the more the better) in the fridge. Then take the meat out of the bag, put it on a tray and pop into the oven. After the meat is done, it tastes like deli meat, you can eat it hot or cold.

If you want more healthy “Twist”: use turkey breast instead of pork.

Cheers,
Victoria Paikin

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