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Balsamic Rosemary Thyme Pork Loin

2-pound boneless pork loin roast

1 teaspoon salt

2 tablespoons dried rosemary

2 teaspoons dried thyme

1 tablespoon catsup (you can use a mild barbecue sauce if you prefer)

1/2 cup balsamic vinegar

2 tablespoons jarred garlic

2 tablespoons olive oil

1/2 cup sliced yellow onions

Salt and black pepper

Place all ingredients, except the onions and pork loin, in a small mixing bowl. Whisk until well combined.

Place the pork into a plastic bag or resealable container. Pour the marinade over the pork. Place in refrigerator and let marinate for at least 3 hours and up to overnight.

Preheat oven to 350 degrees. Place the onions in the bottom of a baking dish. Place the pork on top of the onions.

Lightly season the pork with salt and pepper. Pour the marinade over the pork. Pour 1/2 cup water into the baking dish and then place into the oven.

Roast for an hour, removing from the oven about every 20 minutes or so to baste the pork with the marinade. Cook until the internal temperature of the pork reaches 145-150 degrees.

Remove from the oven and let the pork loin rest for 10 minutes before serving. Slice and serve with some of the marinade drizzled over the top.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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