Sweet and tangy balsamic vinegar makes a great marinade for this roast pork loin recipe. As the pork loin roasts, the marinade is used as a basting liquid, and when the meat's cooked it's served as a delicious sauce with the tender slices.
- In a small mixing bowl, whisk together all the ingredients, except the pork loin. Place the pork into a plastic freezer bag and pour in the marinade. Press out air, seal the bag and marinate the pork for 3 hours.
- Preheat oven to 350 F. Place the pork in a baking dish, season with additional salt and fresh ground black pepper to taste, and pour in the marinade. Add 1/2 cup of water, and place in the preheated oven. Roast for about 1 hour, basting occasionally with the marinade until the internal temperature reaches 145-150 F. Remove and let the pork loin rest for 10 minutes before serving. Slice and serve with some of the marinade drizzled over the top.
Note: the marinade can be reduced in a saucepan while the pork is resting, if a thicker, more intense sauce is desired.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||5 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||1 g|