Iberico Pork Loin in Balsamic Vinegar and Red Wine Recipe

Iberico Pork Loin in Balsamic Vinegar and Red Wine Recipe Instructions

• 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

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

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.

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.