Roast Pork Loin

Roast Pork Loin

Serves 6

1 (3 lb) pork loin roast
½ cup Christine’s Smoky Italian Dip
1 bottle white balsamic vinegar
The night before you plan to serve this dish, coat pork loin liberally with Christine’s Smoky Italian Dip; the entire loin
should be covered. Place seasoned loin in a gallon-size ziplock bag and pour in the bottle of white balsamic vinegar;
refrigerate overnight. The next day, when ready to cook, preheat oven to 350°. Place loin in roasting pan with the
marinade juice and cook for about 1 hour, or until slightly pink inside and reaches 145°. Remove from oven and
cover with foil; let rest for 15 minutes. Pour pan drippings over loin, slice and serve.

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