Balsamic Pork Roast

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May 20, 2010 by Flora Dawn

I really like simple, yet flavorful dishes. And this Balsamic Pork Roast adapted from allrecipes is just that.

With only four ingredients it is so quick and easy to put together, yet produces a very tender and flavorful roast.

This recipe does have a lot of balsamic vinegar, but don’t let that scare you off. It does have a strong smell, especially while cooking, but there is no sharp vinegar flavor in the finished product.

I wouldn’t buy the cheapest balsamic vinegar or your dishes will really not turn out to their full potential. Balsamic vinegars can be really expensive and personally, I wouldn’t buy a $50 bottle to use for marinades.  I just look for a step up from the cheapest stuff; not sure if that is a good suggestion or not, but it’s good enough for me. A lot of people like Costco’s Kirkland Balsamic Vinegar and I believe it’s less than $10. And although I haven’t tried it yet, I am guessing you could substitute a nice red wine vinegar in this recipe with no problems.

Cooking pork can be somewhat tricky, as you really want to make sure it reaches the correct temperature, but overcooking will result in a dry, tough piece of meat. A lot of recipes suggest you cook it to 140-145 degrees, but the USDA still recommends pork reaches an internal temperature of 160.  I always use an instant read thermometer when cooking pork just to make sure. Here is the USDA fact sheet about pork; if you scroll to the bottom of the page it has estimated cooking times for specific cuts of pork.

Sliced Balsamic Pork Roast

Balsamic Pork Roast

I try and buy McCormick brand herbs and spices because I know they have a good labeling policy. They make several different steak rubs. And although this dish is great as written, you could add some garlic and rosemary to the marinade.

  • 2 Tb steak rub seasoning
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 pounds boneless pork loin roast
  1. Pour seasoning, oil, and vinegar into a large resealable bag and mix. Add roast and squeeze air out of bag and seal.
  2. Marinade 2 hours (I just do 2 hours) or overnight.
  3. Preheat oven to 350.
  4. Place roast with marinade in a glass dish and bake for approximately one hour, basting occasionally until roast reaches internal temperature of 160 (this is the USDA guideline for pork).
  5. Let the roast set 10 minutes before slicing and serving.

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