Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Marinate: 3 hours
Total Time: 4 hours, 30 minutes
- 1 boneless pork loin roast, about 3 pounds
- 1/2 cup balsamic vinegar
- 1/3 cup olive oil
- 2 cloves garlic, pressed
- 1 tablespoon chopped fresh rosemary, or about 1 teaspoon crushed dried rosemary
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Remove the pork roast from the bag or container; discard the marinade. Place the roast in the prepared baking pan. Roast for about 25 to 30 minutes per pound, or to at least 145° on a food thermometer or oven probe inserted into the thickest part of the roast*.
Remove the roast to a serving platter and let rest for 10 minutes before slicing. Serve with your favorite barbecue sauce or quick pickled onions, if desired. *According to foodsafety.org, pork must be cooked to 145°. Use a reliable instant read thermometer or built in oven probe to determine the correct temperature and avoid undercooking or overcooking.
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