Rosemary Pork Roast

• 2 (3 1/2 lb) pork loin, rolled and tied
• 1/4 cup dried rosemary
• 1/4 cup olive oil, plus
• 2 tablespoons olive oil
• 2 tablespoons fresh coarse ground black pepper
• 2 tablespoons balsamic vinegar
• 2 teaspoons kosher salt
• 2 fresh rosemary sprigs

1. Preheat the oven to 350u0b0F Place the pork loins side by side, fat side up in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roast. Roast the pork for 30 minutes.
2. meanwhile in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning over the pork. Return the meat to the oven and roast for 30 minutes longer, until the internal temperature is 160 to 165.
3. Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platters. Pour any juices over the meat. Garnish with rosemary springs. Serve warm or at room temperature.

pork loin, rosemary, olive oil, olive oil, fresh coarse ground black pepper, balsamic vinegar, kosher salt, rosemary sprigs

Taken from www.food.com/recipe/rosemary-pork-roast-306681 (may not work)