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Balsamic Pork Roast

March 30, 2013

So simple…so delcious.I have made this once before, and  will be having  it  again for Easter dinner. I also used the marinade on boneless  chicken breasts.  The oil I used  was infused with  chili,combined  with a decadent dark chocolate balsamic vinegar. The original recipe is on allrecipes. I added  garlic to the marinade, and also grated  garlic over the top of the  roast before putting it in the oven.

2 lb. pork tenderloin roast

2 T. oil  (Kalamazoo Chili oil for us!)

2 T. balsamic vinegar (Kalamazoo Dark Chocolate)

2 T. McCormick Steak Seasoning

4 cloves garlic (not pictured,optional)

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Combine oil,vinegar,seasoning and 2 cloves of garlic.

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Put roast in non metalic contaner,or a large Ziploc bag. Marinate  a minimum of 2 hours. This was left in the marinade about 6 hours and  was  very  flavorful.

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Because this is  actually 2 small loins ( I didn’t  realize this  when I  bought them. I am not  really  experienced in purchasing this  cut, and other packages were too large for  our  family) I placed one on top of the other in a loaf pan.That way they  cooked  as if  they  were one  larger roast. Grate the other two cloves of garlic over the top of the roast.I  lowered the temp to 325,and roasted  the 45 min time for the 2lb. roast.

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Beyond awesome,melt in your mouth goodenss.Slice approximately 1/4 inch thick, and serve,spooning  the  juices over top.

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One comment

  1. Terrific recipe. Very easy and tasty. I also used two loins. Came out great.



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