Kayla BanksGarlic Rosemary Pork Loin
2 lb pork loin
1/4 cup soya sauce (substitute low sodium)
1/2 cup balsamic vinaigrette
4 cloves of garlic, minced
1 tbsp dried rosemary leaves
1 tsp black pepper
Add all ingredients into a large ziplock bag. Marinate for 5 hours, keep refrigerated. Bake in a 350ºF oven for an 1 1/2 hours or until internal temperature is 145ºF. Let meat rest for 3 minutes before slicing and serving.
Serves 6
*Reserve half of cooked pork loin for round 2 recipe, check out my Luau Pork Stir Fry.
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