Sunday, August 05, 2007
Dinner at Home
Rosemary Balsamic Roasted Pork Loin with Rutabaga and Brussel Sprouts
The pork was tender and flavorful, but the rutubaga had been sitting in the fridge too long, had lost a lot of it's moisture and, as a result, never really got soft in the roasting process.
Veggies:
-1 rutabaga, chopped
-1 lb brussel sprouts, trimmed and halved
-salt and pepper to taste
Toss with olive oil, salt and pepper. Put in a baking dish, cover with tinfoil and roast until tender.
-1 1/2 lb pork loin
-1/8 cup each balsamic, olive oil and dijon
-1 ts each salt and pepper
-2 tb fresh chopped rosemary
-1 lb brussel sprouts, trimmed and halved
-salt and pepper to taste
Toss with olive oil, salt and pepper. Put in a baking dish, cover with tinfoil and roast until tender.
-1 1/2 lb pork loin
-1/8 cup each balsamic, olive oil and dijon
-1 ts each salt and pepper
-2 tb fresh chopped rosemary
Mix all the ingredients except pork into a thick sauce. Marinate the meat in the sauce for at least 1/2 hour. Roast on 375 until the internal temperature is 125. Remove and let rest for 20 minutes before you slice it, during which the internal temperature will raise to about 140.
Labels: brussel sprouts, dinner recipes, homemade, pork, rutabaga
# posted by Giao and Alexis @ 8:34 PM 
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