Recipes

[novamc1]

After reading a few similar recipes, I made a pork tenderloin  roast last night with my own slight variations, and it turned out really well, according to the house culinary critic (husband). 

Will definitely do the same thing with pork in the future, maybe even pork chops.

The marinade amounts  given are  for a  2-pound pork loin roast.  I cut the marinade in half because my pork tenderloin roast was only a little over 1 pound.

BALSAMIC-ROASTED PORK TENDERLOIN OR LOIN  

 Stir together:

1/2 cup balsamic vinegar

1/2 cup olive oil

2 Tbsp.  steak seasoning (such as McCormick Grill Mates Montreal Steak Seasoning)

Marinate 2-pound pork roast for at least 2 hours or 8 hours overnight

Optional idea of my own to do just before roasting meat:

Thickly slice sweet onion  to set under the meat and cut up a few carrots lengthwise and into chunks to roast in the same baking dish. 

 Preheat oven to 350 degrees

Transfer pork and vegetables  to a  lightly greased 9x13 glass baking dish, and pour in a little of the marinade to use when basting the meat  and vegetables several times.

Bake long enough for thermometer to register 145 degrees.  Let stand 10 minutes before slicing.  

(I baked my small tenderloin for 50 minutes and it came out moist and tender.  The onions were delicious with the meat.  The carrots were crunchy-tender but you can  cut them up smaller so they get more well-done.)

_

[wagirl]

I use the same brand packet marinades and make a paste of the seasoning, vinegar and oil; then I butterfly the tenderloin, spread it with the paste and poke the meat with a fork. Then I vacuum marinate it and grill it up the next day---so delicious. I do this with chicken and steaks too.