Spectacular PORK LOMO with Balsamic Vinegar and Rosemary! 
(I believe. Delirious Kitchen )
Ingredients:
2 1/2 kg pork loin
16 cambray potatoes, cut in half
1 1⁄2 cup cambray onions
4 ramas de romero
Salt and pepper to taste
6 cloves of garlic, cut into foils
1/2 cup balsamic vinegar
1⁄4 cup olive oil
Preparation:
Cook the potatoes in boiling water with salt for 8 minutes. Drain and dip them in ice cold water. Let them run for 30 minutes.
Prepare the sirloin: Form incisions along the sirloin and place sheets of garlic and rosemary leaves on each. Season with salt and black pepper..
Seal the loin in a hot pan with olive oil, gilding it all over.
Mix the potatoes and onions: Add salt, pepper, 1⁄4 cup balsamic vinegar, rosemary leaves and 2 tablespoons olive oil.
Arms the charola: Line with aluminum foil, grease with olive oil, place the tenderloin and surround with potatoes and onions. Pour the marinade of the potatoes over the tenderloin and add 2 more tablespoons of balsamic vinegar.
Bake at 220°C for 35 minutes, or until the thermometer hits 71°C in the center of the sirloin. Bake the potatoes for 15 more minutes if necessary.
Ready to serve! Enjoy your delicious pork loin with potatoes and cambray onions. Enjoy your meal!
