Directions: The night before you plan to serve this dish, coat pork loin liberally with Smoky Italian Bread Dip; the entire loin should be covered. Place seasoned loin in a gallon-size ziplock bag and pour in the bottle of white balsamic vinegar; refrigerate overnight.
The next day, when ready to cook, preheat oven to 350°. Place loin in roasting pan with the marinade juice and cook for 1 hour, or until slightly pink inside. Remove from oven and cover with foil; let rest for 15 minutes. Pour pan drippings over loin, slice and serve.