Balsamic and Red Wine Iberico Pork Loin with Potato Recipe

Balsamic and Red Wine Iberico Pork Loin with Potato Recipe

• 2 lbs of Iberico Pork Loin
• ½ cup of 10 year aged balsamic vinegar
• 1 large red onion
• 2 cups of sweet red wine (such as Merlot)
• 2 tablespoons of Italian spices
• 2 bay leaves
• Salt and pepper

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

1. Thinly slice the red onion and mix it in a bowl with the balsamic vinegar and red wine, then add the spices and bay leaves, and use this mixture to marinate the Iberico pork loin for at least 2 hours.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Roast the loin in the marinade for around 30-40 minutes until the internal temperature reaches 145 degrees Fahrenheit. During this time, baste the pork with the juices every 15 minutes.
4. Remove from heat and let rest for 10 minutes. Slice into 1-inch-thick slices and serve.

1. Preheat the oven to 375 degrees Fahrenheit.
2. Peel and slice the carrots into ½-inch pieces.
3. Wash the potatoes thoroughly, and place the carrot pieces and potatoes in a roasting dish. Add the olive oil, Italian spices and salt and pepper on top.
4. Place the dish in the oven and cook for 30 minutes. Remove and serve.