A few years ago, I was lying in bed, getting ready to go to sleep, watching the T.V. show Bob’s Burgers; season five, the “Best Burger” episode.  Well, in this episode Bob need this special black garlic to make his burger the best, hints the title. I couldn’t believe it, seriously black garlic? That had to be fake, right?

So, I Googled it. To my amazement, this was a real food product that I could buy and cook with. I excitedly shot off a text to Brian (he works nights) to tell him all about this crazy new garlic I heard of.. while watching cartoons.

It seems so silly, but it is one of the best ingredients I’ve used in the longest time.

Basically, black garlic is  regular garlic that has been aged in special conditions until it turns into this nice, dark back and develops a sticky texture; very sticky. It has an awesome sweet yet earthy taste to it, transforming savory dishes.

I had to buy it. I went out and got some the next day. But what would I use it on?

I found this recipe, I think it was Rachel Ray, about this 30 minute pork loin. I “transformed” that by using this black garlic.


Scroll down to see the recipe.




  • aluminum foil
  • cookie sheet



  • bulb of black garlic
  • pork loin, about 3lbs
  • olive oil
  • balsamic vinegar
  • rosemary
  • salt and pepper to taste



  1. Pre-heat over to 450* Fahrenheit; line cookie sheet with aluminum foil
  2. slice pork loin in half; place on tray and cut slits down the pork
  3. Salt and pepper to taste
  4.  As a paste, smear black garlic all over both halves then stuff remaining garlic in the slits
  5. Drizzle olive oil over pork followed by a drizzle of balsamic vinegar ( I personally enjoy the taste so I always do a bit more than a drizzle)
  6. Sprinkle rosemary over top
  7. Place in oven and cook for about 45 minutes or until cooked through, but careful not to over cook.




I love this dish best when served with mashed potatoes, the “sauce” complements the potatoes fantastically. Its also great served with cheesy broccoli, asparagus, or green beans.


Try it out and let us know what you think!


**Because of the high cook temp., there is a chance your sauce will burn and stick to the aluminum foil.