Reviewed: Jun. 10, 2013

I was disappointed in how tough the roast turned. The balsamic marinade is pretty tasty, so I cut up the meat into chunks and let it swim in the marinade. That seemed to help, but cooking the roast to 145 degrees was too long for this roast. It didn't have any pink in the middle at all. For me, I like a little pin, so it stays tender. I don't know what the problems were. Maybe I didn't let it sit at room temperature long enough. Maybe it's because I forgot to baste it while it was cooking.

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Reviewer:

daboss911

Reviewed: Jun. 10, 2013

Absolutely delicious! Previous comments about using an authentic, good quality balsamic vinegar are spot on. This is critical to the success of this or any recipe calling for it.

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Reviewer:

AngelPie

Cooking Level: Expert

Reviewed: Jun. 10, 2013

I enjoyed it but the balsamic is strong and it was not loved by all.

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Reviewer:

drcarrigan

Reviewed: Jun. 2, 2013

marinated for 24 hours. sliced into chops and BBQed. Amazing

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Reviewer:

jen

Reviewed: May 31, 2013

This recipe is so good! Quality balsamic is a MUST, and white balsamic can be used for a milder flavor. Easy and delicious!

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Reviewer:

BWeaver

Reviewed: May 28, 2013

Made this last night for dinner and it turned out delicious with only the minimum 2 hours of marinating time. I didn't change a thing and followed the recipe exactly as is. Instead of roasting in the oven, I grilled it on the BBQ. Fantastic! Thanks for posting a super easy and delicious recipe!

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Reviewer:

baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: May 26, 2013

Great recipe! I followed the ingredients and directions exactly as written, and it was tender and tasty. The balsamic vinegar added just the right amount of zing to make it flavorful and memorable! This is definitely a keeper! Thanks for a great recipe!

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Reviewer:

busymom3

Reviewed: May 26, 2013

I used pork tenderloins, so I knew some things would need adjusting. I used only 1 Tbs. of steak seasoning, 1 Tbs. of olive oil and cooked about 30 minutes. The pork was 147 degrees when I took it out of the oven to tent. Loved the color that balsamic vinegar gave to the meat. Thanks for the idea!

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Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: May 22, 2013

Love this recipe! It has become a regular dinner in our house. This is the perfect pork marinade.

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Reviewer:

marceline1124

Reviewed: May 17, 2013

Cooked this on the bbq grill and added garlic to the marinade. Turn out great without a vinegary taste. Simply and easy to make and turned out moist at 145 degrees.

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