Balsamic Roasted Pork Loin

Very yummy. I think the variance in reviews between liking it and saying it is too sharp and vinegary could be due to the quality of balsamic vinegar used. Good quality balsamic is so mild you can eat it straight off a spoon and it is almost sweet. Inexpensive balsamic might as well be plain white vinegar. So don't be thrifty on the vinegar quality, you'll only regret it.

Such simple ingredients for such phenomenal taste. Absolutely delicious! Definitely 5 stars as written, though the 2nd time I made this I reduced the vinegar down to 1/3 of a cup for hubby's sake..... For a change of pace, try adding green onions and fresh minced garlic to the mix and letting the roast marinate overnight.

Simple ingredients, great results. No need to change or add a thing. The roast turns out incredibly moist and tender and the juices reduce to a deep, rich, and flavorful "balsamic reduction," right in the oven!

Made this tonite it's a keeper. MY hubby and kids loved it. Added Garlic lots of garlic, also scraped pan added dry white wine and made gravy, thou it was moist enough already. THIS DID NOT TASTE LIKE VINEGER!!!!!

My family loved this pork loin roast, it's the best we've ever had. I added 1/4 cup of honey to the marinade and cooked it until it was 160 which was perfect. With carry over cooking it ended up at 165. Perfect!

I made this with a dusty (and I do mean covered in dust) old half-gone cheapity-cheap bottle of Cento balsamic vinegar that I've probably owned for 3 or 4 years. Shameful, I know. But I say all that to say that...WOW WOW WOW. You probably don't have to worry too terribly much about the quality or price of the vinegar. This was SO incredibly good. And the whole house smelled fantastic while cooking. And my 3, 4 and 8 year olds gobbled it down, also. I followed the advice of another reviewer and cut two yellow onions into thick slices and lined the bottom of the baking dish with them. This was absolutely the way to go. Those onions were perfectly cooked, drenched in the yummy sauce, and my husband and I heaped them all over the meat. Just writing this review makes me want to go back to Trader Joe's right now to get another roast...annnnd *maybe* a new bottle of balsamic vinegar.

I marinated the pork loin as instructed, but cooked it on the grill instead of in the oven... 20 minutes over direct medium heat, followed by 40 minutes on indirect medium heat. It was scrumptous.

My family loved this easy recipe. The pork was so tender!! I cubed sweet potatoes, sprinkled a little olive oil on them and added to the pan. Great meal!!!

Excellent! I added about 1T Canvender's Greek Seasoning and 4 crushed garlic cloves to the marinade. Moist and Delish. Use a meat thermometer for best results, 145 is great because it will continue to cook, do not cover. Again, very good.

This is the best pork I've ever made. We too love the smell and taste of balsamic vinegar, so we loved the smell and the taste. I had company the first time I tried it, the adults loved it, the kids loved it, and I was asked to make it again soon. This is the only way I'll make a pork roast again. I only marinated it for 2 hours due to time. Don't know if that made a differece or not, but I will do it the same way when I make it today.

I love the taste of balsamic vinegar, so this recipe was right up my alley. Added 3 crushed garlic cloves along with a little salt and pepper to the marinade - Perfect! I have also noticed some discussion about the temperature to cook the meat. On May 24, 2011 the USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: When Cooking Whole Cuts of Pork USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender. So anything above 145 ºF is safe after a 3 minute rest period. Then it is just a matter of taste. I use the following as a rule of thumb: 145 ºF yields a wonderfully juicy Medium Rare, 155 ºF produces a solid Medium Well and 165 ºF creates a dusty Well Done. These temperatures are out of the oven temperatures and still need the rest period. Thanks for a great tasting recipe.

This was fantastic. Cooked to an internal temp of 150 (perfect)! Marinated for about 3 hours and used "Regina" Balsamic Vinegar and Montreal Steak Seasoning by McCormick.. Some people recommended placing pork on a bed of onions so the bottom would not burn (good idea), and added 1/4 cup of water and some white wine so as to create some gravy later (good idea). Very very tender.

This recipe is super easy! I've substituted red wine vinegar, and I like that way better, but you can't go wrong with this recipe. The pork is juicy and delicious!

This is unbelieveable! Tender and moist. I do not like vinegar or anything sour - so I figured I would just eat something else when I served this . It is the best pork loin I have ever had. We could not stop eating. Like other reviews I added 1/3 cup honey to marinade and placed big thick slices of yellow onion under the roast. Then topped off my plate with the onions. My husband raved and raved...I'm raving too. For the steak seasioning I used Montreal Steat Grill Mates. Thank you for this now family favorite!!!!!

Have made this recipe many times now. It always turns out great. My husband tells me every time that its worthy of being served in a fine restaurant. A little trick that I learned, is if you take the leftover marinade after the roast is cooked, strain out the seasoning, add 1/4 cup brown sugar and boil for a few minutes, you get a wonderful glaze to pour over the cut pieces. Truly a simple and wonderful recipe!

Amazing! Oh the smell is to die for. I am a huge balsamic fan anyways. I have made this a few times and recommend a thermometer for sure. I didn't use one once and it ended up too dry. Now I cook it to 145 and pull it out. I also used a metal pan once because my only proper glass one was in use and the marinade burned to the bottom. SO USE GLASS. It doesn't burn in the glass pan. I use Weber Chicago steak seasoning. And I marinate it for about 10 hours. How could something so easy taste so wonderful! I like to make it with asparagus and I used the leftover marinade over it and the pork when I serve it. Sometimes I splash a bit more vinegar on mine, but that might not be for everyone. Like I said, I just love balsamic. My other half cant stand the smell or taste of vinegar but he is a fan of this pork.

Very tasty, and simple. Just a note to the person that gave this a low review but did this in a slow cooker. All slow cookers are not alike, and I think the word slow cooker can be deceiving. I too have had things come out dry in the slow cooker, but usually from cooking to long to where you simply cook the moisture out of the meat. I think timing is so important in the slow cooker, and adding some chicken broth may help some. Chicken broth and pork go great together. I would try this recipe in the oven as it is posted here first, you might be pleasantly surprised. I always follow a recipe to the letter, then make changes based on my likes and dislikes.

Hate to be the one who says it's great but changes everything, and yet...this is a great recipe, but I changed a few things, and it was truly gourmet. I marinated as indicated (with my own dry rub), using organic golden balsamic vinegar: a great choice. I then took a trick from prime rib and mixed 1/2 cup flour with some spices (herbamare, garlic, onion powder), and coated the roast with the flour mixture. I then baked the roast at 450 for 15 minutes before lowering the temp for the rest of the cooking time. This left a nice, crusty outer, and a lovely, juicy meat. I used the scrapings from the pan and made a sauce by incorporating some homemade broth. I also roasted some veggies (beets) along with the meat: it was great!

I use a very similar marinade all the time. Same amounts of olive oil and balsamic vinegar but I add a couple Tbsp each of dijon mustard and honey, several sprigs of fresh thyme and 3 or 4 cloves of crushed and chopped garlic. When I want to spice things up a bit I'll add a Tbsp of crushed red pepper plus juice and zest of 1 lime. I always marinate overnight and salt and pepper the meat before putting it in oven or on the grill. I use this marinade for pork, chicken and even rib roasts. Don't be afraid to try this or to experiment and make it your own. Excellent marinade, thanks for sharing, Melissa.

The smell of vinegar was so strong while this was in the oven that I had to stop cooking it so I could throw it out and air out my house!

This was a great recipe. I always have trouble with my pork loin -it never seems to come out tender enough for my young toddler (15months old) to chew -so we eat tenderloin mostly. There was a sale on pork loin this week and I decided to try another pork loin and this recipe was amazing. I made some changes: I used 1/4 cup white wine vinegar and 1/4 cup white balsamic vinegar (because we were out of my regular balsamic vinegar) I also didn't have steak seasoning, but I found the ingredients list and so I added salt, pepper, garlic powder, paprika and rosemary. I marinated it all day and then roasted it that evening -it was so tender!! I could not believe this was my pork loin!! Because I used white balsamic vinegar I didn't need to add anything to make my drippings into a wonderful sauce for the pork! The only thing I had a problem with was the temperature. Pork cooks to 170 -175, not 145 as stated in the recipe. Even with standing and tenting, that would not be cooked enough. It took me about 1 3/4 hrs for my 3lb roast to cook and I had to jack the temp up to 375 after the first hour because I was running late by that time. I'm still giving it 5 stars though!

The flavor was delicious, but as other reviewers have mentioned, the meat itself is a little tough. Update: I take it all back. I've tried a few different variation on this recipe now. The meat was only tough when I let it marinate for only two hours. When you leave it overnight or even 2 nights it gets juicy, tender, and delicious. Also, carrots, butternut squash, sweet potatoes, and pretty much any sweet vegetable taste AMAZING roasting along with this dish in its sauce.

I just had the most delicious roast pork loin thanks to this recipe! My balsamic was a bit tart, so I corrected the flavor with a bit of honey to taste. I roasted carrots and onions with the pork. Yum! Served with new potatoes sauteed in brown butter, steamed buttery hericots verts from the garden, and homemade wheat rolls, this was one memorable meal! Thank you for posting the recipe. This is so beautiful as a base marinade. Many wonderful things can be added, or it can be great as is (with a sweetish balsamic). Everyone just needs to taste the marinade before putting over the pork. If your vinegar is too sharp, the marinade is easily corrected with a little honey or brown sugar.

this was a big hit here. I see some folks had problems with it baking dry. The instructions do not say to cover with foil when baking, but I did. It did not get dry that way. I think a piece of foil is the simple solution here...no need to make more marinade or add water.

Had a very good taste to it. My wife felt the vinegar taste was a bit much. Easily fixed by adding pineapple chunks as a topping. I will be making it again, possibly adding some pineapple to the marinade. The kids enjoyed it as well.

I did add sliced onion and diced garlic to the pan in addition to doubling the sauce ingredients. I seared the meat before putting it in the oven. INCREDIBLE!!!

This is a great idea but has too much oil which doesn't reduce. The second time I sliced my meat into 1 1/2 inch rounds and covered with my preferred salty steak rub for slightly more than an hour. I learned in a cooking magazine that this is a form of brining. At first the surface is very wet but the salt and liquid is drawn back into the meat. I used only 1/4 cup of olive oil and the whole amount of vinegar and cooked for a shorter time to reach the correct temperature.

I threw the stuff together and let it marinate overnight. Was all in a baggie so clean up couldn't be easier! Cooked as directed except added 4 garlic cloves to the marinade. Threw some baby carrots and red potatoes on the pan and it was a meal. Glad I used the meat thermometer, it came out perfect. Thanks for a quick and easy meal.

FINALLY!!! I'm a pretty decent cook but no matter what I do, I always and I repeat always overcook pork. If it's undercooked and I throw it back in BAM it's overdone and bland. This recipe was super easy, I actually had everything in my house already (including a pork rub I used instead of steak) and I did add sliced garlic to the mix. I thought for sure it would be too heavy on the balsamic but it was amazing and although I cooked it a little long it was still super moist. Usually left over pork gets tossed but we fought over the leftovers! I also sauteed some mushrooms in a pan and added the cooked marinade (while the pork was resting) to the pan and a little flour to thicken it up and poured that over my finished product and it was incredible. Thank you so much for this new staple to our meals.

Thank you for an amazing recipe!! My husband raved over it and my daughter ate three slices!! I took the advice of others and baked it over sliced sweet onions and some minced garlic for 45 minutes uncovered at 350. It had delicious flavor and was incredibly moist - definitely a keeper!! Thanks for sharing:)

Excellent. I used Greek Seasoning instead of Steak. I put new potatoes, carrots, mushrooms in with it. I cooked it for 30 mins at 350 and then reduced it to 300 for 1 and 1/2 hours. I did cook a 4 lb roast. I was super......

I made this for dinner last night & everyone loved it! The only thing I did differently is I used pomegranate infused balsamic vinegar, added lots of chopped garlic and roasted baby carrots along side. I also placed the roast, fat side up on top of sliced red onion. This keeps the roast from sitting directly on the pan. It won't stick to the pan and the onion flavor is infused into the roast. I also added a 1/4 cup of water to the pan while roasting. There was plenty of cooking liquid left to make a wonderful gravy! I will definately make this again! Thanks!

This is delicious! I seared in a cast iron skillet first, then put in the oven. Truly the best pork roast I have ever made. So juicy, just keep basting every 15 min. or so.

Had a 4 lb pork loin, so I doubled the recipe. Added 1/3C honey, 2 cloves minced garlic & some minced green onion. After piercing meat all over with a fork, I marinated it for about 6 hours. Baked (with some sliced baby carrots) at 350 for 1 hour and 45 minutes. The meat was tender & the flavor was delicious! After baking, I mixed a cornstarch roux in with the leftover liquid...made a delicious sauce for the meat, carrots & mashed potatoes!

I seldom follow a recipe exactly, but this was a great jumping off point. I marinated a pork loin in balsamic vinegar, olive oil, onion, garlic and a little honey for about an hour, then baked it in the oven, covered in tin foil, just removing the tin foil for the last 10 minutes. It came out tender, but just a tad dry. My husband raved about it, and used the leftovers for sandwiches. Will make this again.

I've made this a couple times now, and it is delicious! This time, I diced up some potatoes and carrots, tossed them with a little olive oil, lemon juice, and italian seasoning, and baked them along with the pork loin. The potatoes and carrots absorbed some of the extra marinade, and they were even tastier than the pork itself. Yum!! This made for an easy, hearty dinner.

One of the best recipes I've tried. I always start with an organic pork loin. Did add 1/4 cup honey and lots of garlic some kosher salt and pepper to the marinade as others suggested and marinated over 2 hours. Place in large cast iron skillet and surrounded with sweet potatos, yellow potatos, carrots and onions poured in marinade with a little dry white wine (one time I used organic chicken broth) and cooked on indirect heat for 2-3 hours to 145 degree. Family loved it!! First recipe in a long time that there where absolutely no leftovers. Must try and do use a good balsamic vinegar as well as good quality olive oil.

Moist and delicious. After reading other reviews I worried it would be vinegary tasting. I did marinade the meat for several hours but then discarded the marinade prior to baking. I put the pork loin on onion and apple slices & added a can of chicken broth in the bottom of the pan to keep imeat moist and so I could make gravy when it was done.

I added garlic cloves to the marinade, but the best choice I made was to use Black Cherry balsamic vinegar.

Great recipe! Easy to make! I added chopped garlic and green onions to the marinade per others thoughts, as well as cooked it on a bed of sliced yellow onions. We will be having this again very soon.

I added 1/4 c of honey and 2 TBS fresh chopped garlic from the reviews/suggestions. This was fantastic! Even my teenage daughter who doesn't like pork LOVED it. This one is a keeper!

Very good and very easy!!!

I usually agree with most reviews - but this wasn't good at all. I used a good quality balsamic (I love balsamic vinegar and use it often). But the pork/balsamic did NOT make a flavorful combination in my opinon. The roast was VERY tender but I didn't like the flavor at all. Neither did any one in my family.

Everyone really enjoyed this! I made the following additions suggested by other reviewers here: garlic to the marinade; 2 sliced onions under the pork; 1/4 c water and 1/4 white wine for additional liquid in the pan and threw in some baby potatoes and carrots. Everything was moist and flavorful and best of all, it was super easy!

Wonderful! I did add a bit of honey and some garlic to the marinade. Don't need too much honey. I also made a bed of onions for the roast and they were very tasty.

If it weren't rude to write in all caps, I would do it. I love this recipe!!! It is freaking amazing. I almost always make my pork loins like this now. The only thing I've ever changed is added a tremendous amount of minced garlic. I love that I always have these ingredients on hand and that it yields such an economical and incredibly delicious dish. Thank you for sharing this!

Absolutely Marvelous! I did the recipe to the "T" and it was delicious! Be sure to serve with some crusty garlic bread and a fresh green salad! Bought another Pork Loin today for the same recipe on the weekend!

too vinegary. I bought a mid-priced balsamic and followed the recipe exactly. My steak seasoning was not a salt base rub, but a pepper-based. Does that make a difference...does salt help neutralize vinegar? I would like to know what kind of seasoning others used? I would also like to know what or how to grade balsamic vinegar? Surely, price cannot be the only way to judge quality! This recipe needs some pointers added to the directions, please!

As suggested by a previous reviewers, I used a high-quality (expensive) balsamic and also added 1 Tbsp Cavender's Greek Seasaoning. Marinated overnighted. Served with steamed yellow new potatoes with were fabulous with warmed marinade. Overall, a huge hit -- simple, simple and tasty.

This came out moist and absolutely delicious. I didn't add anything, just followed the directions as-is. Wonderful!

So tender it melted in your mouth and was very flavorful. As usual I made recipe adjustments by placing the loin in a metal pan and broiling one side then the other for 5 minutes each before baking at 350 degrees. Using a meat thermometer it was done in 40 minutes.

excellent- I thickened up the sauce a bit by adding some WW flour at the end. I followed another viewers advice & lined the glass baking dish w/onions on the bottom, I also added fresh mushrooms. served w/twice baked pototoes & some green beans- wonderful aroma & tasted great!

This smelled delicious, but even though I had the pork defrost in my fridge for four days before, AND even though I upped the oven temp, the middle stayed raw in the middle after 8 hours in the oven. And my oven works fine. If I did something wrong, let me know. I followed the recipe exactly and I have never tried to make a roast before. I will probably never try again. We had to order food for the night.

This recipe is a 10. Made it last night for 70. Smelled heavenly cooking, and was much loved and raved about. Easy. It's a definite keeper!

I did have my doubts about this recipe, but decided to give it a try, using the marinade over night. I did add a light salt and pepper rub before marinating. This pork loin roast turned out to be one of the best we ever had.

I made this last night when my parents come to visit. It was wonderful. But I had a one pound pork loin and I cooked it for one hour and fifteen minutes. It was so tender ..

This was delicious; my husband loved it, too. I made it exactly as directed, and I used Emeril's Steak Rub. It was a last minute decision, so I marinated the meat for only about 2 + 1/2 hours. I wonder if the reviewers who complained of the flavor being too strong marinated overnight - balsamic is very powerful stuff and I think a longer marinating time would result in a much stronger flavor, maybe even overpowering. 2 + 1/2 hours seemed to be just right. I will make this again.

This is incredibly simple and delicious! I was very surprised at how good it was with so little effort. This is definitely a keeper!

This was excellent! Other than adding fresh garlic, I didn't deviate from the recipe, and it was wonderful. It was so flavorful, moist and tender ... and let's not forget easy. I did marinate it overnight and served it with Jasmine rice and a crisp salad. Nothing fancy, just a wonderful meal!

Don't even know if the roast taste good yet. Had to come on here right away and say something. I baked a 2lb 1 ounce roast for one hour as indicated. Would have been cooked perfectly if I was cooking a beef prime rib roast. Almost completely raw in the middle at one hour

I find that pork loin tends to be dry 95% of the time. This recipe produced the BEST pork loin I have ever made! It is tender, moist and so flavorful! I agree with one of the reviewers that if you use a cheap vinegar, you will not get the same result. I used a mid range balsamic and I did not experience any of the preview reviewers complaints of strong pungent odor. I will be making this over and over again!

We made this recipe exactly as written using Montreal Steak Spice and marinated it almost 24 hours. We placed it on the onions as others had suggested. The house smelled amazing, the flavour was very good and my husband loved the onion addition. Next time I think we'll increase the heat to 375 to have the sauce reduce more and caramelize. Very tasty, thank you.

Most delicious pork I have EVER had. I'm considering reposting the recipe because instead of putting it in the oven, I used my pressure cooker. It came out SO good. I used all the same ingredients, but I used 2.40 lbs of pork (what I had) and I added 1 cup of water and put it all right into the 6 qt. pressure cooker. NO MARINATING! Put in on the stove on high till it started rocking and knocked the heat down to medium to keep it moving gently. I let it rock for 40 minutes, then turned off the heat and let the pressure come down on it's own. When I opened the cooker, the meat was falling apart and juicy and WONDERFUL. I will make this for everyone who will let me! I loved it.

Great recipe with yummy results. It did have a vinegar smell while cooking so I was concerned but when done the roast tasted great and was juicy and tender! I think this recipe would work great on the grill with porkchops.

This was so easy to make and very tasty! The outside was slightly sweet and the meat was moist. Definitely do baste the meat while cooking, it makes a difference. I will be making this again.

Oh my! This was SOOO moist and tender - and the flavor was amazing. I think whoever said that it was too 'vingery' and they threw it out must've used regular vinegar, or maybe apple cider vinegar. The balsamic really works well with the pork. I had a big 5 lb pork loin, so I just doubled everything - YUMMY!!

This was great! So easy to throw together after work. I did not marinate it but will next next time. I will also use the other reviewers suggestions of adding other ingredients in the pan like veggies, garlic, potatoes and pineapple.

Delicious! This has been added to our permanent selection. We may try this recipe on the BBQ when it's too hot out to roast in the oven. I also thought it might be good with chicken or turkey breasts.

This recipe was SOOO good!!!!! I loved it! I've had so much trouble with cooking pork loin before this recipe. It would always turn out dry!! This was the complete opposite. The meat was soo juicy and flavorful! This is totally my new go-to, favorite recipe for pork loin!!! We had this with garlic whipped potatoes and corn bread. We also used the drippings from the pork loin for a little gravy. Overall, our loin marinated for a full day, and it was well worth it! We also used, what I consider, a pretty good marinade. We used Marzetti's balsamic vinaigrette. I think the quality of the marinade makes all the difference!!! Try this, we loved it!! YUMMM!!!

I love balsamic vinegar and I did not care for this one bit. I made the recipe verbatim and it didn't turn out. Maybe with a little tweaking it could be better, but I am not wasting my time. Thanks, but no thanks.

Wow!!! What a great dinner. We love balsamic vinegar. I never thought of putting the two together. I served it with mashed potatoes and the family was using the sauce on the potatos also. I have no improvements at all to add. This recipe is a keeper!

Although it was on the salty side, I still really liked this. Unfortunately, the boyfriend did not. Probably won't make the "rotation" but thanks for a simple meal!

Wonderful, Wonderful Flavor. From a previous reviewer,place a generous amount of sweet onions on the bottom of your glass baking dish. Next time I will double the marinade. pierce the loin for even more of that wonderful flavor. The baked loin with the marinade and onions make for a perfect sauce. I also add some cut potatoes and carrots, for an easy one dish meal. Try this, you won't be disappointed. Thank For Sharing. I have made this on numerous occasions , And the flavor of this dish is outstanding. Most recently, I chopped some FRESH basil Over the top, prior to serving and this took the recipe to a completely new dimension. Thank you again.

OMG! The most amazing pork loin I have ever tasted! This recipe was so simple! I loved the flavor of the balsamic vinegar and the roast was tender and moist! I will definately keep the ingredients to this all of the time! I was shocked at how great this tasted! Thanks!

I did not care for this recipe. You could smell nothing but the marinade as it cooked and nothing but the marinade as you ate it.

This has become our favorite! I add a little more vinegar and water, and at the end, I make a little roux, probably 4 T. of butter, 4 of flour, and add the drippings to make a sauce to serve with the pork loin! Wonderful!

I'm not really a "reviewer" - but HAD to with this recipe. Seriously, the best HANDS-DOWN recipe for pork loin I've ever had. Husband made it for dinner tonight - and it totally ROCKED! Extremely juicy and tender. We didn't marinate it over night- just in the fridge for a few hours. And he basted it every 15 minutes while it cooked. So tender we could barely cut it! He said did have to add a little water to the pan to keep the juices in there - but turned into a nice gravy. We served it over rice - OUTSTANDING! This is definitely going in our permanent recipe box!

This is the best pork loin I have ever made. I love basalmic vinegar and I let it marinate for 24hours, which resulted in a very moist, tender loin. My two picky eaters also enjoyed this one.

recipe 'as is' would be a 4-star, but when you add onions to the bottom of the pan under the roast, it becomes a 5-star. the onions carmelized in the marinade and were delicious on top of the pork. 1-hour in the oven was perfect. served with boiled red potatoes for a very healthy meal.

WOW. this was so easy, fast and YUMMY!! everyone loved it. It made great leftovers to eat on a spinach salad.

Yum, yum, yum! Even my 15 month old agrees. This was sooo easy too. I added garlic to the marinade but it probably didn't need it. I also copied another reviewer and made a gravy with it. It totally didn't need it, but I couldn't bear to just waste all that delicious marinade. I separated out the oil first, then poured the marinade back in the pan, added some white wine, and thickened it up. The gravy was outstanding although the pork itself was so good we barely touched it. I think we'll appreciate the gravy when we heat up the leftovers though. Or we might use it to liven up some turkey cutlets. So many tasty options!

This was EZ and tastey! I even sent some over to my NANA and her word for it was lushous!

I followed instructions exactly and was disappointed, given all the rave reviews. While I very much like balsamic vinegar and used an aged, high quality product, it overpowered the meat. I'll have to agree with some of the others, that said to reduce the vinegar to 1/3 cup.

This is a easy & delicious way to prepare a pork loin roast. I've made it several times and had rave reviews each time. The roast is so flavorful and juicy! I gave the recipe to both of my grown sons and they have prepared it for their friends and it was a hit every time! One thing...do NOT marinate for longer than stated because it will make the roast taste too "vinegary". If you stick to 2-3 hours maximum, you'll have success every time. Note: The gravy is delicious on mashed potatoes or rice!

This is an absolutely fabulous recipe. We made this for Christmas dinner and even the kids enjoyed it. I agree that the quality of the balsamic vinegar will definitely affect your experience with this recipe. We marinated the meat 6-8 hours and found it to be excellent. Next time I will marinate overnight. We also didn't have steak seasoning on hand, so we googled it and found a recipe for Montreal steak seasoning. Perfect!

This was FANTASTIC, will definitely make it again. I added some pressed garlic to the marinade, and before putting it in an onion-lined glass baking dish, I quickly pan-seared the roast on all sides at high heat. My oven tends to run a little low, so I upped the baking temp to 375, with the last 10 minutes or so going at 425 (but that was more for the benefit of the potatoes than the meat). Served it with roast potatoes, broccoli and carrots... my husband said I could make this ANY time. Sooo good, definitely recommended.

Great starter recipe! Gave it a 4 because it needed longer to cook than suggested and it also needed a few tweaks or the vinegar taste (and yes we used high quality balsamic) would have been too strong. Modified as others suggested by adding minced garlic (lots), 2 tablespoons of honey, and an additional 1/2 cup of water near the end to make gravy. Marinated it for 24 hours. I watched it like a hawk so it wouldn't dry out while it was cooking. It took about 1 hour and 20 minutes until the pork was no longer pink for my 2 lb roast. I piled veggies (squash and red potatoes) around it and they had to be cooked longer to soften at a higher temp. Served this with gravy (just added cornstarch to the drippings) and homemade applesauce. Everyone raved about this recipe. It was by far the most tender pork I've ever eaten. This is a keeper!

Excellent says it all. I served this with the carrots and onions au gratin. It was a hit.

This was fast, easy & AWESOME!!! I subbed Montreal chicken seasoning for the steak seasoning. Didn't have time to marinate or cook for one hour;therefore, I used a meat tenderizer to flatten the pork loin, then dunked loins into mix & placed on a baking sheet lined with release foil. Poured any remaining mix over the loins & cooked at 450 for 15 minutes...delicious, nutritious & QUICK....whole family loved it & there were no leftovers. We usually hate pork loin because it gets dry & tough so easily, but not this time!!!. Thanks Melissa for the spectacular recipe!!! UPDATE: Tastes incredible with vegetables (marinate when making kabobs), chicken (tenderized & cooked in electric skillet) & tilapia (dipped fish in marinade, then breaded w/ Panko crumbs & baked for 15 minutes). This is my go-to marinade recipe & I would give it 10 stars if I could..it is awesome with everything!!!

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I was hesitant to make this cause my parents were eating over. It is now one of our favorite meals. Even my picky 4 year old ate it! It was DELICIOUS! Don't let the vinegar smell fool you, it tastes amazing! I'd rate higher if I could! Thank you so much for sharing!

Very good! I don't usually marinate a roast, but I decided to try. I did put an onion under the roast - it works as a grate to lift the meat up a bit and adds some nice flavor. I also used this recipe with a red wine vinegar instead of balsamic. I would serve it for company either way.

Used Wishbone's Balsamic Vinegarette instead of olive oil and balsamic vinegar separately (I was out of the balsamic vinegar). Also used the new A-1 steak rub. Threw in a crock pot and cooked for 8 hours. Turned out tender and perfect!!

We really enjoyed this recipe. I added fresh cilantro, and made it with pork loin chops instead because that's all I had. I only marinaded for 2hrs, would recommend a little longer. Over all quite tasty, it will be made again!

I made this for Christmas dinner. It was my first experience cooking pork and everyone RAVED about it all night and into the next day (no exaggeration). I took the advice of other reviewers and got a quality 10 year aged balsamic vinegar and added a squeeze of honey to it. I let it marinade overnight and cooked it to 150F. It was delicious, tender and so flavorful!!! Will definitely make this again!!

Used this recipe after hubby brought a pork tenderloin home unexpectedly. I did use salt free steak seasoning(all I had), but did add my own salt. We cooked the tenderloin using a rotisserie on the grill. I did save the marinade and boiled it on the stove for a few minutes so I could safely use it to baste the tenderloin as it cooked. It turned out beautifully. Very flavorful and moist. Will most certainly use this recipe again.

Sooo Darn Good! I marinated a 4 lb. pork loin for 4 DAYS in fridge a zip lock with aged Villa Manodori Balsamic Vinegar which is a sweet balsamic from Williams Sonoma and Montreal Steak Seasoning and some olive oil and this was perfect! Not vinegary at all as I think might be with a cheap brand. Cooked resting on top of sliced sweet potatoes and onion slices so as not to burn on the bottom. Served onto a big bed of white rice with a can of French Onion Soup and a splash of red wine added to make more gravy. So juicy and tender! My husband, college sons and friends ate it up! Thanks for making me the hero tonight!

This is wonderful dish and can be prepared ahead of time. We let it marinade for two days and the flavor was sensational. My wife put the marinaded meat in the oven after work and made side dishes of canned green beans from our garden and some mashed sweet potatoes. A very easy and tasty meal! Enjoy

I used a turkey loin and the result was so tender and yummy. My family loved it! Our daughter even went back for seconds! I'm sure it would turn out just as tasty using pork loin, but I had thawed a turkey breast loin and used it. I will definitely make this again!