Hubby generally does not like pork roasts so it is not something I make very often, but they were on sale this week so I picked a roast up. The biggest problem Hubby has is usually that they are dry. This comes from overcooking which is why you really need to use a thermometer and pull the roast at 145° to avoid drying out. I served this with mashed potatoes and Trader Joe’s Brittany Blend of veggies (haricot vert, wax beans, and carrots). By the way, this was our first time trying the Brittany Blend from TJ and it was good.
- 2 1/2 pound Pork Loin Roast
- 6 cloves fresh garlic, chopped
- 2 tbsp McCormick’s Montreal Steak Seasoning (this is the brand we use and love – other brands of “Montreal steak seasoning” just aren’t the same)
- 1/2 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
Poke a few holes into your roast all over with a paring knife. This lets some of the marinade seep into it. In a glass baking dish combine the garlic, steak seasoning, balsamic vinegar, and olive oil and combine. Place the roast in and rotate to cover with marinade, you may also want to spoon a bit on the top. Cover tightly with plastic wrap and refrigerate for about 3 hours turning once or twice during that time. Make sure you use a glass baking dish that is not too much larger than your roast.
Preheat your oven to 350° F. Take baking dish out of fridge while oven preheats and remove plastic wrap. Place in oven when ready and cook for about 75 to 90 minutes, until the roast reaches 145° F in the center. Baste the roast about every 15 minutes as it cooks. Definitely use a thermometer to check for 145° and do not go just on time as you may overcook it. Remove from oven and let rest at least 10 minutes before slicing and serving.