Thursday, April 2, 2009

Balsamic Roasted Pork

Pork Roast was on sale at the store, and I was feeling spunky. I found this recipe on and gave it a try.

We saved enough to send some home with my Mom, who had just returned from a trip that had been something of a nightmare... It was, by her account, love at first bite.

She has since requested this dish at every opportunity, and I am happy to oblige, as I love it, too. It's lovely and moist. It has a little hint of heat from the steak seasoning, and a tang from the balsamic.

Balsamic Roasted Pork

2 Tbsp. Montreal Steak seasoning (McCormack)
1/2 c. balsamic vinegar (high quality, please!)
1/2 c. olive oil
2 lb. boneless pork roast or pork loin

Dissove steak seasoning in balsamic vinegar, then stir in olive oil. Place pork and marinade in ziplock bag and let marinate at least two hours (overnight is best).
When ready to cook, preheat oven to 350. Place pork and marinade in glass baking dish. Bake 1 hour, basting occasionally, until pork reaches internal temp of 145.
Let roast rest 10 minutes or so before slicing.

Serve with roasted root veggies. I like to toss potato, onion and carrot chunks in a little bit of olive oil and sprinkle with the steak seasoning -- or coat them in a little of the marinade-- and stick them in the oven alongside the roast. Turn them a couple times and pull them out when they are tender.

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