Maggie Monday: Balsamic Roasted Pork Loin

Like many ingredients, balsamic vinegar can come in many qualities. I typically get mine at the local grocery store but if you are really into it (and have the money to back it up), you can get some that has aged 25 years and costs $60 and ounce! Here’s Maggie with her latest…

Picky Pants Daughter #2 will eat Pork Loin. Therefore, I am always on the lookout for new ways to prepare it. I came across this recipe on Allrecipes.com. Husband loves balsamic (who doesn’t, right?) and this recipe was well within my weeknight meal rule of 8 or fewer ingredients. This one has FOUR. Yes. Just four ingredients. Done and done.

Couldn’t be easier, right? So easy, that I decided to marinate overnight and leave the instructions for Husband to roast the meat while I was at work. Better than a crock pot, right? All day my thoughts wandered to daydreaming about getting home, and walking in the door to a gorgeous roasted pork loin on my pretty green serving dish, in the center of the beautifully set table… right.

I came home to what you see pictured here. Not pretty. He didn’t quite get the right side of the meat up in the pan. And, he left it in the roasting pan for us to slice up buffet style. Oh well. It was still good. Not pretty. But very tasty.

We will have this again. And I will likely prepare it. Maybe I’ll send the Ranting Chef an updated photo…

Balsamic Roasted Pork Loin

What you need:

2 Tb steak seasoning rub of your choice

½ cup Balsamic vinegar

½ cup olive oil

2 lb boneless pork loin roast

What you do:

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork loin in a zip lock bag and pour marinade over meat. Squeeze our air and seal bag. Marinate at least two hours, or overnight. Preheat oven to 350 degrees. Place pork loin into a glass baking dish along with the marinade. Bake about one hour, basting every 15-20 minutes until internal temperature reaches 145. Let rest for about 10 minutes before slicing and serving.