Stabbed Pork Loin

• 2 lb Pork Loin - boned and tied
• 4 tbsp sea salt*
• 4 tbsp rosemary*
• 1/2 cup balsomic vinegar
• 1/2 cup olive oil
• 1/2 cup water
• For use with gravy
• 3 tbsp Flour dissolved in 1 1/4 cup water
• *in seperate bowls

1. Take a paring knife and stab the pork loin about 12 times top and 12 times bottom with the holes spread evenly across the surface. Make sure each hole is 1-2" deep. Stretch each hole by forcing your thumb into it and then add a pinch of sea salt and a pinch of rosemary into each one.
2. When each hole has a bit of flavoring in it, take about a teaspoon of sea salt and a teaspoon of rosemary and rub down each side of the pork, rubbing the sides and the ends as well.
3. Place in a roasting dish and pour the balsomic vinegar and olive oil over it. Let it marinade in the liquid for an hour turning halfway through.
4. Place the pork loin directly on the baking rack in a preheated oven to 500u0b0 for the first 15 minutes and turn it down to 350u0b0 for the remaning cook time. Place the pan with the marinade liquid and the 1/2 cup water directly underneath the roast to capture the drippings. With pork, about 30 minutes per pound is good, so for a 2 lb loin, total cook time is an hour.
5. After the cook time, let the pork loin rest on a cutting board for 20 minutes and use the drippings in the roasting dish to make a gravy with the flour/water solution.

salt, rosemary, balsomic vinegar, olive oil, water, flour

Taken from www.epicurious.com/recipes/member/views/stabbed-pork-loin-1212326 (may not work)