Yield: 6 servings
* 2 heads garlic
* 2 tablespoons olive oil
* 1 (3 1/2 to 4 1/2-pound) boneless pork loin
* Freshly ground black pepper
Roasted garlic, recipe follows
* 1/4 cup chopped fresh parsley leaves
* 1/2 cup balsamic vinegar
* 3/4 cup extra-virgin olive oil
* 1 teaspoon sugar
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons water
Preheat the oven to 475 degrees F.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom. Place
the garlic halves on a sheet of foil, drizzle with olive oil and
sprinkle with salt. Fold the foil up and around the garlic halves,
making sure they stay flat. Seal the foil into an airtight package.
Roast until golden and soft, about 60 minutes. Keep the garlic in the
foil and let cool slightly.
For the Pork:
Place the pork loin in a medium, heavy roasting pan. Season all sides
with salt and pepper. Place the pork in the oven 30 minutes after the
garlic has started roasting. Roast until an instant-read thermometer
registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the
roasting pan from the oven, tent the pork loin with foil, and let rest
for 15 minutes.
For the vinaigrette:
Remove the garlic from the foil. Remove the cloves by squeezing the
base of the garlic. Place the garlic, parsley, and balsamic vinegar in
a blender. Pulse the machine until blended. Drizzle the oil into the
blender while the machine is running. Add the sugar, salt, pepper, and
water and blend until incorporated.
Slice the pork into 3/4-inch thick slices and transfer to a serving
platter. Drizzle some of the vinaigrette over the pork and pass the
remaining vinaigrette alongside the pork in a small dish.