Balsamic Roasted Pork Loin
I like pork loin, I like balsamic vinegar, so I thought I'd love this recipe. I read the reviewers' comments, and made sure that I used a high quality aged balsamic vinegar and didn't over marinate. When it was baking, the smell was sharp/pungent and overwhelming, and I wished I was not in the house. The first time I opened the oven to ladle sauce over the loin, my eyes and nose burned. When my husband came home, he said, "What is that smell..I thought you were roasting pork loin?"
Fast forward to when it was served....it was tender, juicy and flavorful. Hated the smell, though..which is still pervasive throughout the house. Definitely not a dish I would make for company.
1 user found this review helpful
Feb. 5, 2014