Roasted Pork Loin:
- 1 (3 lb) pork loin roast
- ½ cup s.a.l.t. sisters Smoky Italian Bread Dip
- 1 bottle white balsamic vinegar
The night before you plan to serve the dish, coat pork loin liberally with Smoky Italian Bread Dip; the entire loin should be covered. Place seasoned loin in a gallon-sized zip-lock bag and pour in the bottle of white balsamic vinegar; refrigerate overnight. The next day, when you are ready to cook, preheat the oven to 350°. Place loin in the 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.