Another Tuscan favorite around the holidays, succulent roasted pork loin fills the air with its intoxicating sweet aroma. Marinated in balsamic vinegar and roasted over apples, fennel and parsnips, this beautiful dish is thankfully not too difficult to make.

BALSAMIC ROASTED PORK LOIN

Serves 8

INGREDIENTS

▢ 1 3-4 lb pork loin

Marinade

▢ 1/2 cup dry white wine
▢ 1/4 cup 7-Year Aged Balsamic Vinegar
▢ 1/4 cup Biancolilla Centinara EVOO
▢ 1 tbsp Aglio e Oglio Seasoning
▢ 2 tsp fresh thyme
▢ 2 tsp fresh rosemary
▢ Salt and pepper

Roast Vegetables

▢ 4 granny smith apples, peeled, quartered and seeded
▢ 2 large parsnips, shaved and cut into 2 inch pieces
▢ 2 large fennel bulbs, cut into wedges
▢ 2 tbsp Biancolilla Centinara EVOO

DIRECTIONS

1. Make the marinade by mixing all the marinade ingredients together in a bowl.
2. Place the pork loin in a large ziplock bag and pour the marinade into the bag. Refrigerate in the bag for at least 4 hours, if not overnight.
3. Bring the bag out of the refrigerator an hour before you want to start cooking.
4. Preheat the oven to 350°F. Arrange apples, parsnips and fennel in a large roasting pan or casserole dish and toss with 2 tbsp Biancolilla Centinara olive oil. Place the marinated pork loin on top of the arranged vegetables and bake, uncovered, for roughly 1 - 1 1/2 hours, basting every 30 minutes.
5. While the pork is cooking, place the marinade in a saucepan and bring to a low simmer. Cook until the marinade thickens to coat the back of a spoon. Remove from heat.
6. When a meat thermometer inserted at the thickest part of the loin registers 135°F, remove the loin from the oven. It will continue to cook for another 10 minutes, so allow the pork to rest.
7. Slice the pork to serve, and pour the thickened marinade over top. Serve with the roasted vegetables.
8. Mangiamo.