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Home Dish Vickys Balsamic Roast Pork, GF DF EF SF NF

Vickys Balsamic Roast Pork, GF DF EF SF NF

Name: How to cook Vickys Balsamic Roast Pork, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Balsamic Roast Pork, GF DF EF SF NF

My balsamic pulled pork is always popular with the kids but I thought I'd adapt the recipe for a roast

Ingredient

Food ration :

6 servings

Cooking time :

1hr 30 mins

6 cloves

garlic, mashed / 6 tsp garlic puree

3 tbsp

balsamic vinegar

1.5 tbsp

Dijon mustard

1 tbsp

olive oil

2 tsp

dried thyme

3/4 tsp

low sodium salt

1/2 tsp

black pepper

1 kg

(2 - 2.5lbs) boneless rolled pork loin

Cooking instructions

* Step 1

Mix the marinade ingredients together and let meld while you pat the pork dry

* Step 2

Rub the marinade all over the pork joint, cover and refrigerate for at least 4 hours but preferably overnight

* Step 3

Preheat the oven to gas 4 / 180C / 350F and roast the pork for 90 minutes, (35 minutes per pound plus 20 minutes) basting twice during roasting

* Step 4

Let the pork rest for at least 10 minutes before removing the butcher string & fat and slicing

* Step 5

Delicious served with garlic mashed potatoes (see my previously posted recipe) and seasonal vegetables or rice / cous cous / polenta

Note: if there is a photo you can click to enlarge it

Tag

garlic, mashed / 6 tsp garlic puree Balsamic vinegar Dijon mustard olive oil dried thyme low sodium salt Black pepper (2 - 2.5lbs) boneless rolled pork loin

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Vickys Balsamic Roast Pork, GF DF EF SF NF

Introduce

Chef :

Vickys Balsamic Roast Pork, GF DF EF SF NF

Ingredient

Food ration :

Cooking time :

garlic, mashed / 6 tsp garlic puree

balsamic vinegar

Dijon mustard

olive oil

dried thyme

low sodium salt

black pepper

(2 - 2.5lbs) boneless rolled pork loin

Cooking instructions

* Step 1

* Step 2

* Step 3

* Step 4

* Step 5

Tag

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10 Pieces Of Expert Nutrition Advice

Food by the same author

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