Rosemary Roasted Pork Loin
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Rosemary Roasted Pork Loin


  • 6 garlic cloves minced
  • 1 tablespoon dried rosemary
  • 2 pounds boneless pork loin
  • ½ cup chardonnay
  • Sea salt and pepper to taste
  • Extra virgin olive oil about ¼ cup


  1. Preheat oven to 350°.
  2. Place the garlic, rosemary, salt and pepper, and olive oil into a mortar. Crush with the pestle to make a paste.
  3. Rub the meat with the mixture. Slice small openings and push some of the mixtures into the holes.
  4. Put the loin into a roasting pan and pour the wine.
  5. Put the loin into the oven and baste the pork with the liquids. Cook for about an hour, until the pork is no longer pink. The center should be 145°F or 63°C.
  6. During the last few minutes, make a Balsamic Reduction to pour over the meat.

Balsamic Reduction:

  1. Pour 1 cup Balsamic Vinegar into a saucepan and cook over medium heat stirring frequently until thickened.
  2. When pork loin is done, drizzle the reduction over the pork loin.

Chipotle Roasted Sweet Potatoes:

  1. Peel and cube 3 to 4 organic garnet sweet potatoes (or cut in a semi-circle) and put them in a large bowl.
  2. Drizzle them with olive oil and season with sea salt.
  3. Sprinkle them with chili powder, dried chipotle pepper and cinnamon.
  4. Toss until well coated.
  5. Preheat oven to 375°.
  6. Place in roasting pan and bake for 1 hour, or until tender.