Roasted Pork Loin with Roasted Garlic and Arugula Vinaigrette

20 Jul

Zak and I recently found some beautiful buy one, get one free pork loins at our local supermarket and couldn’t pass up the deal.  10 pounds of pork for $9.00?  Yes, please!  While figuring out what to make with them, I came across a tasty-sounding recipe for Roasted Pork Loin with Roasted Garlic Vinaigrette I had set aside from La Bella Cook.  I made significant changes to the original recipe, but since it was my inspiration, I thought it was only fair to throw the link on here.

The pork loin turned out tender and incredibly moist.  I’ve been a fan of roasted garlic for awhile now, but Zak recently became a convert when his friend threw a head on the grill over the weekend of the Fourth and has been begging me to make some since.  This meal was super garlic-y, but the arugula brightened it up and really made the pork sing.  I served it alongside some steamed broccolini.

Roasted Pork Loin with Roasted Garlic and Arugula Vinaigrette

Adapted from La Bella Cook

Serves 4-6

4-5 lb. pork loin

4 cloves garlic, halved

1 tbs. garlic salt

1 tsp. freshly cracked black pepper

1 tsp. paprika

1/2 tsp. dried sweet basil

cooking spray

1 head garlic, cut in half crosswise

1/4 cup baby arugula

1 tsp. sugar

1 tsp. kosher salt

1/2 tsp. freshly cracked pepper

1/2 cup balsamic vinegar

3/4 cup olive oil, plus more for drizzling

Cut small slits in pork loin and insert halved garlic cloves evenly throughout meat.

In a small bowl, combine garlic salt, black pepper, paprika and dried sweet basil.  Rub over entire pork loin to form a crust.  Let pork loin sit in refrigerator a minimum of 4-6 hours.

Heat oven to 350° and cover a shallow, oven-proof casserole dish with tinfoil.  Spray with cooking spray.

Spray a large nonstick skillet with cooking spray and heat over medium-high heat.   Brown pork loin 3-4 minutes per side until golden brown crust forms over entire loin.  Place browned loin in casserole and cook roughly 20 minutes per pound until internal temperature reaches 160°.  Remove from oven and wrap with foil.  Let rest 15-20 minutes.

When roughly 45 minutes to an hour is left in pork cooking time, drizzle halved garlic head with olive oil and dust with kosher salt.  Wrap each half tightly in tinfoil and place in oven.  Remove with pork loin.  Reserve half of head for sauce and half for eating with the pork.

While pork is resting, combine garlic cloves from half head of garlic (removed by squeezing at the base of each clove), arugula, balsamic, salt, pepper, and sugar in food processor.  Pulse until blended.  With food processor running, drizzle oil into machine.  Taste and re-season as necessary.

To serve, slice rested pork into 3/4″ thick slices and drizzle with vinaigrette.

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One Response to “Roasted Pork Loin with Roasted Garlic and Arugula Vinaigrette”

Trackbacks/Pingbacks

  1. Carnitas Burritos « Kelseyincleveland's Blog - August 10, 2010

    […] roasted pork loin (roughly 1/2 […]

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