Amazing! Oh the smell is to die for. I am a huge balsamic fan anyways. I have made this a few times and recommend a thermometer for sure. I didn't use one once and it ended up too dry. Now I cook it to 145 and pull it out. I also used a metal pan once because my only proper glass one was in use and the marinade burned to the bottom. SO USE GLASS. It doesn't burn in the glass pan. I use Weber Chicago steak seasoning. And I marinate it for about 10 hours. How could something so easy taste so wonderful! I like to make it with asparagus and I used the leftover marinade over it and the pork when I serve it. Sometimes I splash a bit more vinegar on mine, but that might not be for everyone. Like I said, I just love balsamic. My other half cant stand the smell or taste of vinegar but he is a fan of this pork.
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Amazing! Oh the smell is to die for. I am a huge balsamic fan anyways. I have made this a few...