Like most of my recipe’s, I lifted this (from Giada De Laurentiis/Food Network) and tweaked it for what works for us. The original recipe was on our diet but I didn’t have a pork loin on hand, instead, our freezer was well-stocked with boneless pork chops. You make the pork part however you like or hey, don’t even use pork! Put this on poultry! This tangy topping is easy to make and is 100% Dukan worthy.
Needed hardware: an oven, blender and possibly a grill.
- 2 heads garlic
- 1 Tbs olive oil
- 1 pork loin (3.4-4.5 lbs) OR 6-8 boneless pork chops
- salt and pepper
- 1/4 cup fresh parsley leaves – no substitutions here for dried….fresh is a must
- 1/3 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tsp Splenda
- 2 Tbs water
Roasting garlic is EASY. Get your oven hot – 475°F first. If using a whole head of garlic, then just cut the whole thing in half, paper peel and all. If using loose fresh garlic (we use way too much garlic for me to be peeling garlic all the time. Plus, it annoys me when my fingers get sticky from garlic juice and then the paper bits stick to them and if you have a cut then it burns….I’m not a princess I promise.) Anyway, back to topic! If using fresh loose garlic, chop off the tips and then chop them in half. Put an extra big piece of foil on a baking sheet, you want enough to be able to fold it over and make a foil-bubble or pocket. Drizzle the bottom with the Tbs of olive oil and sprinkle with salt. Place the garlic heads with the cut side down (it’s a pain making all the loose garlic be cut side down but you need to) and seal them in. Put them in the oven for 45-60 minutes. If they start smelling like they’re burning, take them out – burned garlic vinaigrette doesn’t sound near as tasty as roasted! Allow to cool in the foil while you chop off the parsley leaves from the stalks. Throw the parsley, vinegar, 1/4 cup olive oil, salt, pepper, Splenda and garlic all in a blender and pulse until it makes a blended paste. Now if you’re thinking to yourself that cleaning a food-processor sounds easier than cleaning a blender you need to take into consideration that if your food-processor is like mine it has holes in the top. Cleaning
my your countertop is just another thing to clean! All of this scenario is hypothetical of course. How to cook your pork (or poultry) it’s up to you. If using pork, whatever the cut, season it with salt and pepper and grill it to your preferred doneness. Or, when the garlic has about 30 minutes left, put it in a heavy pan with them. When you take out the pork, cover it with the garlic foil and let it rest while you prepare the vinaigrette.