Balsamic pork roast

We had a half a pork loin thawed for dinner the other day but I wasn’t sure what to do with it. I asked Susan, who recommended using Balsamic vinegar to flavor it. Sounded good to me!

Balsamic pork roast

The pork loin was about 2.25 lbs and was really not completely thawed when we started (oops). But it was SO CLOSE that we thought it would be okay. We marinated it in the fridge for a few hours in a ziploc bag with 1/4 cup each of Balsamic vinegar and olive oil, plus a bunch of Italian seasoning and some garlic powder. When we cooked it, we surrounded it with chopped potatoes and carrots and then covered the whole thing with aluminum foil. We baked it in the convection oven at 350F for about 2 hours.

Balsamic pork roast

All in all, it turned out well! We neglected to trim the fat off the bottom, though, so I picked that off before eating my slices. (K thought it was delicious.) The veggies turned out well and were just right – not overly soft! This was a good one, though the pork wasn’t quite as juicy as I had hoped. So far my best success with juicy pork (and chicken) seems to be cooking in the skillet.


2 thoughts on “Balsamic pork roast

  1. This looks really good! I have a hard time keeping pork moist, too. The best luck I’ve had so far is with brining it, which I think I saw on America’s Test Kitchen. I’ll have to try cooking my next pork loin this way.

    • Ooh, I haven’t tried brining anything yet, but I know my sister and her husband swear by it for their Thankgiving turkeys. Do you have any tips for a newbie?

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