Balsamic pork loin
- ⅛ cup dry white wine
- ⅛ cup Balsamic vinegar
- ⅛ cup Olive oil
- ½ tbsp Honey
- 1 cloves Garlic, minced
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp Kosher salt
- ¼ tsp Black pepper
In medium mixing bowl, whisk together the marinade ingredients.
- ⅞ lbs pork loin
Add pork loin to a large zip-top bag and pour the marinade mixture into the bag.
Refrigerate and let marinate for at least three hours or overnight.
When ready to cook, preheat oven to 350 and place pork loin with the marinade into a 9x13 casserole dish.
Bake uncovered for about 1 to 1-1/2 hours , maturing sure you baste the pork every 30 minutes.
The pork is fully cooked when the middle of the roast registers 140F.
Remove from the oven and let rest for at least 5 minutes before slicing.
Optional - make a gravy or accompanying sauce from the pan drippings by following your favorite gravy recipe.