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» » » Iberico Pork Loin in Balsamic Vinegar and Red Wine Recipe
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Iberico Pork Loin in Balsamic Vinegar and Red Wine Recipe

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Take one of Spain’s finest cuts of pork, marinate it in 10-year-aged balsamic vinegar, sweet red wine and Italian spices, and roast for a truly sublime offering. Add some spiced carrots and small potatoes and you’ve created a roast to end all roasts.
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Yield: 4-6 servings
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Iberico Pork Loin in Balsamic Vinegar and Red Wine Recipe Instructions

 

Pork

Ingredients

  • 1 large red onion
  • ½ a cup of 10 year aged balsamic vinegar
  • 2 cups of sweet red wine (we recommend Merlot)
  • 2 tablespoons of Italian spices
  • 2 bay leaves
  • 2 lbs of Iberico pork loin
  • Salt and pepper

 

Directions

  1. Slice the red onion into thin pieces and mix them in a bowl with the balsamic vinegar, red wine, spices and bay leaves. With this mixture, marinate the Iberico pork loin for at least 2 hours.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Roast the pork loin in the marinade for 30-40 minutes until its internal temperature reaches 145 degrees Fahrenheit. While it’s roasting, baste the loin with the juices every 15 minutes.
  4. Remove it from the oven and let it rest for 10 minutes. Slice it into 1-inch-thick slices and serve.

 

Potatoes

Ingredients

  • 2 whole carrots
  • 1 bag of mixed small potatoes
  • 2 tablespoons of olive oil
  • 1 tablespoon of Italian spices
  • Salt and pepper

 

Directions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Peel the carrots and slice them into ½-inch chunks.
  3. Wash the potatoes and place them in a roasting dish with the carrot chunks. On top of this, add the olive oil, Italian spices and salt and pepper.
  4. Put the dish in the oven and cook for 30 minutes. Remove and serve.
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