Recipe Review | Balsamic Roasted Pork Loin

   

This delicious dish came from a pin I found (Surprise! Not.) last week. I make a lot of pork loin recipes in the crockpot (like Cranberry Pork Roast) and usually purchase my pork loin from Costco. As you might imagine, the price is right--but the quantity is LARGE. Because I typically prep and freeze my crockpot meals ahead of time, this is not a problem. This time, I prepped half the pork for future meals and prepared the remaining half using this recipe. It was very easy and very delicious. 

Balsamic Roasted Pork Loin

(via allrecipes.com)

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What you need:

2 tablespoons steak seasoning rub (I used what I had: 1 tablespoon of each. See photo above.)

1/2 cup balsamic vinegar

1/2 cup olive oil*

2 pounds boneless pork loin (A typical pork loin is about 1 pound, which is why there are 2 in the photos above. You could half this recipe for a smaller crowd. If you do, your pork will still take about an hour to come to the correct internal temperature). 

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What to do:

1. Dissolve the steak seasoning in the vinegar and whisk in the olive oil. Place pork in a gallon-sized ziplock bag. Pour mixture over the meat. Squeeze out the air and seal the bag. Let marinate in the refrigerator for at least 2 hours or overnight. (Mine marinated for about 6 hours.)

2. Preheat oven to 350F.

3. Place loin and marinade in a glass baking dish and bake, basting occasionally, until the internal temperature reaches 145F, about 1 hour. Let the roast rest for 10 minutes before slicing and serving. 

4. (optional) Spoon the excess "sauce" over the pork before serving.

* 1/2 cup of oil sounds like (and is) a lot of added fat. However, pork is a very lean meat and much of the marinade/sauce (hence, the oil) is not consumed. I am considering adjusting this quantity when I make the dish again (because I know I will make it again). If I do, I will add a note to this post to let you know how it turns out.