Reviewed: Nov. 18, 2009

I didn't have steak rub so I used a pork rub I had, it worked well. While cooking I got a strong vinegar smell but the meat didn't have a vinegar flavor. It did have a nice flavor and was very moist, the outer layer of the meat had a very good flavor where the marinade had baked on.

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Nov. 10, 2009

Excellent! I used a good White Balsamic which is a little bit sweeter then the red so for those that thought it was too strong, try the White Balsamic and agree, get a good brand. I made the marinade as direct but added some garlic powder only because we love garlic! I would make this recipe again the next time we have Pork Loin.

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Donna

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Reviewed: Nov. 3, 2009

This was pretty spectacular. I had a 1lb pork tenderloin and baked for about an hour, but didn't modify the quantity of ingredients at all. Added: 2T honey, 2 minced garlic cloves.

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loisln77

Cooking Level: Beginning

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Reviewed: Nov. 2, 2009

I really enjoyed this! I didn't have enough time to marinate the roast in the fridge (only 1 hour), unfortunately, but I kept basting to ensure the flavor and juices cooked though. I found the meat to be a little dry, but that was my fault as I left it in the oven a little longer than I should have. I'd make this again - thank you for sharing!

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katR

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

This was absolutely delicious!! I've used it a couple of times; the first with two smaller pork loins and the second with one larger one. I would definitely recommend using two small ones since they were so juicy and flavorful. Great recipe!

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kimmiecupcake

Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

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Reviewed: Oct. 25, 2009

My family loved this. It was so easy. Good enough for company. I used red wine vinegar and maple syrup and studded the roast with garlic. Superb. Will definitely make this again-soon.

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AJERNIGAN

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Reviewed: Oct. 12, 2009

I could hardly wait to finish eating to write this review! This was delicious! I had to do things a little differently though. I thought I had balsamic vinegar, turns out it was red wine vinegar. I thought well...I'll try it anyway. I also used extra virgin olive oil and Montreal steak seasoning. I put the pork loin in a gallon size Foodsaver bag (it was almost 3 lbs.) along with the mixed ingredients. Then I vacuum sealed it and put it in the frig. around noon today. I started cooking about 5 tonight and thought I had made a huge mistake! The entire house smelled like red wine vinegar. (VERY STRONG) I thought well we'll see what happens. It turned out absolutely perfect! I cooked it for 1 hr. checked the temp and it was at 150. I removed and let sit for 10 minutes while I made mashed potatoes and heated green beans. It was so juicy and flavorful, but not overpowering at all. I can't wait for leftovers tomorrow night!

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David

Home Town: South Amboy, New Jersey, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Oct. 9, 2009

This was delicious!! I made one small addition. I wasn't exactly sure what you meant by steak seasoning, but I had Montreal Steak Seasoning on hand, so that's what I used. It ended up being just a little too spicy for what I knew my girls would eat, but I loved the flavor, so I decided to add a 1/2 cup of honey to make it sweet and spicy...and they loved it! I went out the next day to buy another piece of pork to make it again!

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Erika

Home Town: Seymour, Connecticut, USA

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Reviewed: Oct. 7, 2009

I have never reviewed a recipe, but this one finally made me take the plunge. It is sooooooooo good! I made it for my extended family once and now everyone makes it for their own families. Very easy, and delicious! You can try different steak seasonings to switch the flavor up, I've never had a bad flavor!

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TaraJ

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Reviewed: Oct. 1, 2009

Only added the brown sugar, garlic & honey as suggested. Wonderful! Smelled great and disappeared completely. Thank you!

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Turbos Mom

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Reviewed: Sep. 18, 2009

Added much less oil and chopped garlic. Will make again, soon.

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NorthGirl

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Reviewed: Sep. 17, 2009

This is very tasty. I marinated it for two hours but wish I had marinated it longer. Still, it was excellent. Because I used the less-expensive balsamic, I added two tablespoons of honey.

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Deb C

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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Reviewed: Sep. 15, 2009

This was a great marinade. I marinaded the roast over night. It has tons of flavor. I will definitely make again!

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Cookin Kate

Cooking Level: Intermediate

Home Town: Carbondale, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

Easy and tasty. Thanks so much for this recipe!

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ali

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Reviewed: Aug. 31, 2009

I would make this again. It was super simple and full of flavor!

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TAHLIA0801

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Reviewed: Aug. 31, 2009

marinated all day. a nice change for pork!!

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eshee

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

I had balsamic vinaigrette salad dressing and just used that. I also added honey to it so it wasn't as tangy. I've already made this recipe twice!!

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cherylx08

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Aug. 30, 2009

Simple and tasty. It smelled sooooo good cooking that I could hardly wait for it to finish. I only marinated for 2.5 hours but it still was great. Can't wait to try it again with a longer marinade time. It's definitely a keeper.

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tia

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Reviewed: Aug. 25, 2009

What a great recipe! So simple and so easy on the pantry. I marinated for a full 24 hours and it was soooo worth it. When the loin was cooling I used what was left in the dish to make a sauce. This is now a staple recipe for my family.

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