Pork Loin with Roasted Garlic Vinaigrette
Elevate your dinner table with this elegant Pork Loin with Roasted Garlic Vinaigrette, a dish that perfectly balances juicy, tender meat with the bold, savory-sweet flavors of a homemade vinaigrette. Featuring a two-pound pork loin seared to golden perfection and roasted to succulent tenderness, this recipe is complemented by a luscious vinaigrette made with caramelized roasted garlic, fragrant rosemary, Dijon mustard, honey, and a bright splash of lemon juice. The vinaigrette doubles as a drizzle or dipping sauce, adding depth and complexity to each bite. With just 20 minutes of prep time, this meal offers gourmet-level dining in under an hour. Perfect for celebrations or weeknight dinners, serve this dish with fresh greens or roasted vegetables for a complete and memorable meal.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 6 tablespoons Olive oil
- 8 whole Garlic cloves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Fresh rosemary
- 3 tablespoons White wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season it generously with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of finely chopped fresh rosemary.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until it develops a golden-brown crust, about 2-3 minutes per side.
Transfer the skillet with the seared pork loin to the oven and roast for 35-40 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the pork rest for 10 minutes.
While the pork is roasting, prepare the roasted garlic vinaigrette. Place the garlic cloves (unpeeled) in a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 20 minutes, or until the garlic is soft and caramelized.
Once the garlic is roasted, let it cool slightly, then squeeze the softened garlic out of its skins and mash into a paste with a fork.
In a small bowl, whisk together the roasted garlic paste, white wine vinegar, Dijon mustard, honey, lemon juice, 3 tablespoons of olive oil, 1 teaspoon of finely chopped rosemary, and a pinch of salt and pepper to taste. Adjust seasoning if needed.
Slice the rested pork loin into 1/2-inch thick slices and arrange on a serving platter.
Drizzle the roasted garlic vinaigrette over the pork or serve it on the side. Garnish with additional fresh rosemary if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.1 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 665 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
