4 Ingredient, 4 Step Balsamic Pork in the Oven
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I cooked again!
This time I pulled a pork loin roast out of the freezer. I looked for a recipe to use for it, and found a nice, simple one on AllRecipes. One that used balsamic. As you can see, I like simple recipes.
As I cooked this, I realized one of the reasons I’m nervous about cooking. I’m afraid of under-cooking meat…. especially pork & chicken. Even though I follow the recipes, AND use a meat thermometer, I have a horrible fear of making my family sick. A ‘phobia’ of preparing meat. Huh. Who knew. One more thing to overcome, I guess.
I have to say that this dish was dangerously yummy! I was soooooo good. I made it with an Asiago rice (package), and it went well together. The tang & sweetness of the meat, with the bitterness of the cheese. Yup. Delish!
So, I’m slowly getting this cooking thing going. I can do this! I have to apologize, I was so excited, and it was so yummy, I forgot to take pictures. Woops!
This recipe came from All Recipes. I did not come up with this. Not only do they have an awesome website, but they have a magazine subscription, and it’s only $5 for the year! I love cooking magazines! You can have it delivered in print, or you can even get it on automatically delivered every month on Kindle. Cool.
This recipe only has 4 ingredients. Four!
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
Like I said, I like simple recipes. This one is pretty darn simple. 4 steps.
Four ingredients, four steps!
- Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
- Let the roast rest for 10 minutes before slicing and serving.
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Balsamic and pork pair well together. What do you think?
