Ingredients
1 (5–6 lb) Pork Loin Roast
1/2 cup Buona Cucina Garlic Infused Olive Oil
1/3 cup Buona Cucina Fig Dark Balsamic Vinegar
4 cloves Garlic, minced
1 medium Onion, sliced
2 tbsp Fresh Rosemary, chopped (or 2 tsp dried)
1 tbsp Fresh Thyme leaves (or 1 tsp dried)
1 1/4 tsp Sea Salt
3/4 tsp Buona Cucina Pennsylvania Pepper
1/4 cup Chicken Broth or Water
Directions
Preheat the Oven: Set oven to 375°F (190°C).
Make the Marinade: In a bowl, whisk together Garlic Infused Oil, Fig Balsamic, minced garlic, rosemary, thyme, Pennsylvania Pepper, and salt until well blended.
Season the Pork: Place the pork loin in a roasting pan or baking dish. Rub the marinade generously over the entire roast. Let sit at room temperature for 20–30 minutes to soak in the flavors.
Add Onions: Arrange sliced onions around and under the pork. Drizzle a touch more Garlic Infused Oil over the top for a golden, caramelized finish.
Roast: Pour chicken broth or water into the bottom of the pan to keep the roast moist. Roast uncovered for 1½ to 2 hours, basting every 20–30 minutes with pan juices. Cook until the internal temperature reaches 145°F.
Rest: Remove from oven, tent with foil, and let rest for 10–15 minutes before slicing.
Finish & Serve: Spoon the pan juices over the sliced pork and drizzle lightly with Buona Cucina Fig Dark Balsamic Vinegar for a glossy, flavorful glaze.