Balsamic Roasted Pork Loin

just what i wanted nice and simple, i have only got it marinading now but it is easy part. could have used a list of ingredients for steak seasoning i was able to get siri to help me on that and i didn't need to go out and freeze. (we have an arctic blast going on now)So It now cooked and ate. It was very good. I added a tablespoon of Dijon mustard and it spiked up the sweetness. I did not use a "premier" balsamic but I did use Braggs ACV. I think that has more weight is the taste.I cooked it for 50 minutes at 350F, when I went to baste it I also checked the temp, it was at 140F already so I pulled it out and let it sit for 10 minutes while we did some vegies.Pix below....yes that is Polish Pottery. That probably is what made the dish so great!

I’ve been making this recipe for the last several years! It’s delicious and easy! Everyone loves it!

This recipe is delicious exactly as written, but after reading the reviews, I decided to make some additions. I used a 3.5 lb center cut, boneless pork roast. I used 1/3 c of Kirkland brand olive oil and 1/3 c of Kirkland balsamic vinegar. I added 3 large cloves pressed fresh garlic and 1/3 c honey to the marinade, mixed well and put it all in a large ziplock bag. I marinated for just over 24 hrs. That did the trick! Cooked at 350 degrees and it took a little over 2 hrs to reach 160 degrees, using an instant read thermometer inserted into the center. The honey gave it a nice caramelized glaze and the sweetness balanced well with the balsamic vinegar. The garlic gave it extra savory flavor. Don’t leave out the garlic! I sliced a large onion into thick slices and put them in the bottom of the pan, so the roast wouldn’t stick. I used a disposable aluminum baking pan, the size of a rectangle cake pan, for easy clean up. I wouldn’t use a very deep sided pan for this. Low and slow is the way to cook this because it came out so tender, it was heavenly. This is easy to make and you can absolutely serve this to company. Serve with roasted cut up sweet potatoes or baby potatoes. I used some of the pan juices over the meat. This is going into my repertoire for pork dishes! Loved it!

This recipe is delicious exactly as written, but after reading the reviews, I decided to make some additions. I used a 3.5 lb center cut, boneless pork roast. I used 1/3 c of Kirkland brand olive oil and 1/3 c of Kirkland balsamic vinegar. I added 3 large cloves pressed fresh garlic and 1/3 c honey to the marinade, mixed well and put it all in a large ziplock bag. I marinated for just over 24 hrs. That did the trick! Cooked at 350 degrees and it took a little over 2 hrs to reach 160 degrees, using an instant read thermometer inserted into the center. The honey gave it a nice caramelized glaze and the sweetness balanced well with the balsamic vinegar. The garlic gave it extra savory flavor. Don’t leave out the garlic! I sliced a large onion into thick slices and put them in the bottom of the pan, so the roast wouldn’t stick. I used a disposable aluminum baking pan, the size of a rectangle cake pan, for easy clean up. I wouldn’t use a very deep sided pan for this. Low and slow is the way to cook this because it came out so tender, it was heavenly. This is easy to make and you can absolutely serve this to company. Serve with roasted cut up sweet potatoes or baby potatoes. I used some of the pan juices over the meat. This is going into my repertoire for pork dishes! Loved it!

Loved this! So easy. Kroger had pork loin on sale so I bought a 5 lb. one and cut it in half. Cooked half and froze the other half. Mixed up Montreal steak seasoning with HEB Organic balsamic vinegar and whisked in the olive oil. Lined my roasting pan with foil, per the video, and laid the roast fat-side up on a bed of thickly sliced onion. Then poured the marinade over and baked uncovered for 1 hour. Checked it with my meat thermometer and it was at 145. Took it out to rest and made a gravy with the pan juices. Sprinkled in some brown sugar and added cornstarch slurry until thick. This made a really nice gravy! Served it with Quinoa Vegetable Salad from this site and some green beans. Easy and healthy! The leftovers should make some really good bbq sandwiches, just in time for July 4. Great recipe!

Turned out great using apple cider vinegar instead of balsamic.