Balsamic Roasted Pork Loin
What a great technique! What an easy way to prepare a lovely meal!! I didn't have steak seasoning on hand, so I just threw the vinegar, oil, roast and some other seasonings in a bag...plus minced garlic...and threw the whole thing in the fridge. As a busy mom and caregiver to my mother, I simply don't have time to make complicated meals but I want to feed my family good food at a good price. This fit the bill. I loved taking the entire contents out of the bag and throwing it in a glass dish in the oven. Great tip on basting too. When I baked it, I added thyme and rosemary, which I think pair well with pork.
My one suggestion would be to find a way to balance the tang of the vinegar, so as one reviewer mentioned, I might try a little honey next time. I could see adding a little honey and mustard glaze before baking as well. I do think marinating with the vinegar worked like a charm. This was the most tender pork roast I've made in ages. Next time I might also stop roasting a little earlier and do a final broil to create a crust. But the taste and tenderness made up for the crust I usually like.
As far as application, not only is this a lovely roast (which I served with couscous and broccoli) but it also makes for a phenomenal sandwich! Hubby came home late and enjoyed it on a kaiser roll. I look forward to using it in a sandwich I adore with basil mayo and havarti. Yum.
1 user found this review helpful
Jun. 9, 2011