White Balsamic Roasted Pork Loin
White Balsamic Roasted Pork Loin
A roasted pork tenderloin is three things: cheap, easy, and oh so tasty. A lot of the time, people are afraid to cook large cuts of meat in fear that they won’t cook them all the way. My secret? Always use a meat thermometer. Poultry has a hard internal temperature of 165°F to be safe to consume, but pork and beef have a little wiggle room for their temperatures. With my thermometer probe, I always look for my pork chops to reach 135°F while it’s in the pan or oven, then I pull it and let it come up to the final internal temperature of 145°F. A lot of the time we forget that the meat will keep cooking after we take it from the heat source, so this is a great recipe for you to practice your timing skills!
Pork offers a very versatile flavor profile. Being a little more flavorful than poultry, but not as heavy as beef, you can dress up a toasted pork tenderloin 100 different ways! This recipe is as simple as it gets with only three ingredients: your tenderloin, our s.a.l.t. Sisters Smoky Bread Dip Seasoning, and some white balsamic vinegar. Our seasoning includes flavors like paprika, garlic, onion, black pepper, fennel, basil, oregano to give a well balanced bite with a hint of smokiness.
Now – I have a lot of favorite pantry items, but nothing compares to a good quality balsamic vinegar! In its original format, its equal parts tart on the front-end, then smooth and aromatic on the back end. When you reduce it down, don’t be scared of the vinegar evaporating off, it’s supposed to smell that way! When you baste the tenderloin with the reduced vinegar, it creates a tenderizing and mouth watering effect on the proteins, so make sure you save some for the rest of the family after it cools and rests. Enjoy!
Servings: 6
Ingredients:
- 1 (3 lb.) pork loin roast
- ½ cup s.a.l.t sisters Smoky Italian Bread Dip
- 1 (375 ml.) bottle white balsamic vinegar
Directions:
- The night before serving, liberally coat the pork loin roast with s.a.l.t sisters Smoky Italian Bread Dip, ensuring the entire loin is covered. Place the seasoned loin in a gallon-size ziplock bag and pour in the entire bottle of white balsamic vinegar. Seal the bag and refrigerate overnight to marinate.
- The next day, preheat the oven to 350°F (175°C). Place the marinated pork loin on a sheet pan lined with parchment paper. Put the remaining marinade in a small saucepan, bring to a boil, reduce heat, simmer for 15 minutes, stirring frequently.
- Roast the pork loin in the preheated oven for approximately 1 hour, or until the internal temperature reaches 135°–140°F internally. Baste with cooked marinade every 10–15 minutes.
- Remove the roasted pork loin from the oven and cover loosely with foil. Let the pork loin rest for 15–20 minutes to allow the juices to redistribute. Check the temperature to make sure it has increased to 145°F. Pour any pan drippings over the loin before slicing. Slice the pork loin and serve.