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"A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!" — Melissa S.
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2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
Very yummy. I think the variance in reviews between liking it and saying it is too sharp and vinegary could be due to the quality of balsamic vinegar used. Good quality balsamic is so mild you can eat it straight off a spoon and it is almost sweet. Inexpensive balsamic might as well be plain white vinegar. So don't be thrifty on the vinegar quality, you'll only regret it.
The smell of vinegar was so strong while this was in the oven that I had to stop cooking it so I could throw it out and air out my house!
988 Ratings
Excellent! It's a shame that the previous reviewer chose to toss the tenderloin out due to the "vinegery" smell, because it produced one of the better pork tenderloins ever for me. But then, I really enjoy the flavor balsamic vinegar lends. I say try it (if you like that strong flavor too) because I really didn't think it was overpowering at all....in taste or smell! Thanks for the recipe!
Such simple ingredients for such phenomenal taste. Absolutely delicious! Definitely 5 stars as written, though the 2nd time I made this I reduced the vinegar down to 1/3 of a cup for hubby's sake..... For a change of pace, try adding green onions and fresh minced garlic to the mix and letting the roast marinate overnight.
Simple ingredients, great results. No need to change or add a thing. The roast turns out incredibly moist and tender and the juices reduce to a deep, rich, and flavorful "balsamic reduction," right in the oven!
Made this tonite it's a keeper. MY hubby and kids loved it. Added Garlic lots of garlic, also scraped pan added dry white wine and made gravy, thou it was moist enough already. THIS DID NOT TASTE LIKE VINEGER!!!!!
My family loved this pork loin roast, it's the best we've ever had. I added 1/4 cup of honey to the marinade and cooked it until it was 160 which was perfect. With carry over cooking it ended up at 165. Perfect!
I marinated the pork loin as instructed, but cooked it on the grill instead of in the oven... 20 minutes over direct medium heat, followed by 40 minutes on indirect medium heat. It was scrumptous.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Roasted Pork Loin
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 299 Calories from Fat: 211
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