Balsamic Pork Roast – recipe

by

From mistakes we learn.

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Sometimes?

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Marinade

1/2 teaspoon dried rosemary leaves

1/2 teaspoon ground thyme

1/4 teaspoon ground black pepper

1/2 teaspoon salt

1/3 cup balsamic vinegar (not the really expensive kind)

1/3 cup vegetable oil

Not marinade

1.5 pound boneless pork loin roast

Whisk, or in other way, mix together the marinade ingredients. Trim any excess fat from the roast.  Place the pork loin in a bowl or small casserole dish which tightly fits the pork loin.  Pour the marinade mixture over the pork loin.  Turn the pork loin over several times to coat the pork loin.  Cover tightly with plastic wrap.  Or use the plastic bag trick to marinate.  Marinate in the refrigerator for several hours or over night.

Remove pork roast from marinade.  Place fat side up in a glass baking dish.  Pour marinade mixture over the pork.  Coat in a 350 degree F. oven for about 50 minutes to one hour.  Internal pork temperature should be at least 145 degrees F.  Baste the pork roast with the marinade mixture in the baking dish several times while cooking.  When cooked, remove from the oven.  Let the roast rest for about 10 minutes before cutting.

Notes

While there was enough marinade in the baking dish to baste the pork, by the end of the cooking most of the marinade was nicely burnt on the bottom of the baking dish.  So you might try not pouring the marinade over the pork in the baking dish.  Instead, baste the pork roast  periodically with a new batch of marinade, that has not touched the pork (keep those nasty raw meat bacteria out of the new marinade).   Or, if you want to re-use the marinade the pork sat in, bring it to a simmer in a small pot on the stove top and maintain the simmer for at least five minutes.  Then use it to baste the roast in the oven.

To my surprise,  145 degrees F. is the current minimum internal temperature for pork to be considered cooked.  Cook the roast to at least this temperature.  I tried for about 160 degrees F. (actually going over a bit).  The pork was still good, but slightly dry.

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