ROASTED PORK WITH DAN'S ROASTED GARLIC VINAIGRETTE ENJOY DAN:

ROASTED PORK LOIN WITH DAN’S ROASTED GARLIC VINAIGRETTE

                                                                                            By CHEF DAN:

Serves 4

INGREDIENTS:

1 (3-4 pound) boneless pork loin

1 tablespoon olive oil

DAN’S ROASTED GARLIC VINAIGRETTE by CHEF DAN:

Makes 1-cup

 DIRECTIONS:

 2 heads garlic

2 tablespoon olive oil

1/4-cup cilantro

1/2-cup balsamic vinegar

1/2-teaspoon Dijon mustard

1-teaspoon sugar

1/2-teaspoon sea salt and freshly ground black pepper

2 tablespoons water

Sea salt  

DIRECTIONS:        (PRE-HEAT OVEN TO 475 DEGREES)

1.   Cut the bulbs in half crosswise into the top and bottom.

2.   Place the garlic haves on a baking sheet of foil.

3.   Drizzle with olive oil.

4.   Fold the tin foil up and around the garlic halves.

5.   Seal the foil into an airtight package.

6.   Roast for 60 minutes.

7.   Keep garlic in foil until slightly cool.

8.   Remove the garlic from the foil.

9.   Remove the cloves by squeezing the base of the garlic.

10.                Place the garlic, cilantro, and balsamic vinegar in a blender.

11.                Pulse the blender.

12.                Drizzle the oil into the blender while the machine is running.

13.                Add sugar, salt, pepper and water.

14.                Blend until incorporated.

FOR THE PORK:       (PRE-HEAT OVEN TO 425 DEGREES)

1.   Heat oil in an oven proof skillet over medium-high heat.

2.   When sizzling, add the pork loin and cook until brown on all sides.

3.   Turning occasionally, for about 5-6 minutes.

4.   Bake in pre-heated oven, until meat thermometer reads 155-160 degrees.

5.   Let stand 5 minutes.

6.   Drizzle roasted garlic vinegar on top of the pork slices.

ENJOY DAN:                                         BON-A