Recipe(tried): Friday's Dinner - Roasted Pork Loin with Rosemary-Balsamic Glaze, Green Beans with Bacon-Balsamic Vinaigrette

We had a delicious dinner last night, Balsamic Roasted Pork Loin, green beans w/ bacon - basalmic vinegrette, corn for FI, potatoes, and a salad.

Roasted Pork Loin with Rosemary-Balsamic Glaze
Recipe By :Caprial Pence
Serving Size : 6

2 cloves garlic, chopped
2 teaspoons chopped fresh rosemary
1/4 cup brown sugar
3/4 cup balsamic vinegar
3 pound boneless pork loin
Salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil

To prepare the glaze: Combine the garlic, rosemary, brown sugar, and balsamic vinegar in a saucepan over high heat, and bring just to a boil. Decrease the heat to low and cook 5 minutes longer, until the brown sugar has dissolved. Set aside.

To prepare the pork loin: Preheat the oven to 400 degrees. Season the pork loin well with salt and pepper. Heat the olive oil in a very large ovenproof saute pan over high heat until smoking hot. Add the pork and sear well, about 5 minutes per side. Brush the pork liberally with the glaze, and set the pan in the oven. Roast the pork loin for 15 minutes, brush with more glaze, and continue roasting 15 to 20 minutes longer for medium doneness. Let sit about 3 minutes before slicing. Slice very thin.

Notes: I slow roast pork at 325 degrees for 45 minutes per pound
Serving Ideas : To serve: Place the pork loin slices on a serving platter. Serve hot.

Green Beans with Bacon-Balsamic Vinaigrette
Serving Size : 8

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 tablespoons coarsely chopped almonds
2 tablespoons brown sugar
1/4 cup white balsamic vinegar

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; saut 1 minute. Add almonds; saute 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.

Serving Size: 3/4 cup

Source: Cooking Light, December 1996, p.93
Copyright: Cooking Light

Per serving: 73 Calories (kcal); 3g Total Fat; (29% calories from fat); 3g Protein; 11g Carbohydrate; 1mg Cholesterol; 33mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates