31 October 2007

Roasted Pork Loin with Roasted Garlic Vinaigrette

This was my first time making pork loin and Kea and I settled on this recipe because he said he likes pork with gravy. We ended up buying this huge, nine pound loin because it was a dollar cheaper per pound. So we used a third of it and froze the rest.

I'm used to making things like stews, soups, and casseroles, and I was surprised at how easy this recipe was. We basically just salt and pepper the loin and through it in the oven. Actually, we used seasoned salt since we had it, which may have added a little extra boost.

The garlic roasted at the same time and then I threw the cloves along with the other ingredients together and mooshed them with our immersion blender. That was it!

(Oh, we did set the smoke alarm off a few times though. So maybe make sure your oven is clean first. We're not really sure what happened... something must've overflowed last time we used the oven... and our smoke detector is really sensitive...)

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