I had a pork loin tip roast in the freezer and needed something new to make for dinner. Knowing we would have the pork one way or the other I had pulled the pork loin out of the freezer the night before to thaw. I had a new bottle of balsamic vinegar to try out and had the time to marinade, so I went for it. I came up with a marinade that was amazing.
Mr.Picky thought it was the best pork loin roast I have ever made. It was very flavorful without being too spicy for the kids who both had seconds. In my mind the tangy brightness from the vinegar paired great with the garlic and herbs on this mild flavored meat.
Balsamic Garlic Pork Loin Roast:
- 2-4 lb. pork loin roast (or tip roast)
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 Tbs Montreal steak seasoning
- 1 Tbs Morton’s Nature Seasoning (bought or made)
- 3-5 cloves garlic, pressed or minced
Morton’s Nature Seasoning:
- 1/3 cup salt
- 1/4 cup black ground pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 2 1/2 Tbs sugar
- 1 Tbs dried parsley
- 2 tsp celery seed
Combine all of the following in a container with an air tight lid.
Place vinegar, both seasonings, and garlic in a plastic sealable bag. Mix until seasonings began to dissolve.
Add in olive oil and squish around again.
Place pork into the bag and refrigerate at least 2 hours or overnight.
In a glass baking dish place pork and marinade, cook in a 350 degree preheated oven. Cook about 1-1 1/2 hour or until the internal temperature reached 140 degrees. Baste with marinade a few times during the last 30 minutes of cooking.
Remove from oven and tent with foil to rest for at least 10 minutes before slicing to serve.