Pork Roast With Sweet Balsamic Glaze Food

BALSAMIC ROASTED PORK LOIN

Balsamic Roasted Pork Loin image

A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!

Provided by Melissa S.

Categories World Cuisine Recipes European Italian

Time 3h5m

Yield 8

Number Of Ingredients 4

Ingredients

2 tablespoons steak seasoning rub
½ cup balsamic vinegar
½ cup olive oil
2 pounds boneless pork loin roast

Steps:

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 3.1 g, Cholesterol 55 mg, Fat 23.4 g, Fiber 0.1 g, Protein 18.3 g, SaturatedFat 5.5 g, Sodium 731.9 mg, Sugar 2.2 g

GARLIC PORK ROAST

Garlic Pork Roast image

Quick and easy in the crock pot and very good. Even my kids like it.

Provided by Brandy

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 6h20m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth

Steps:

Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.

Nutrition Facts : Calories 532.2 calories, Carbohydrate 27.8 g, Cholesterol 147.9 mg, Fat 22.8 g, Fiber 3.7 g, Protein 51.4 g, SaturatedFat 6.9 g, Sodium 578.6 mg, Sugar 9.3 g

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots image

Provided by Christy Vega

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)
2 pounds pork tenderloins
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 whole head garlic, minced
1 onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds baby potatoes, halved or quartered
1 pound carrots, cut into 1/2-inch-thick sticks

Steps:

Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
Place the tenderloins in the center of the prepared pan and set aside.
Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
While the pork is resting, heat the remaining marinade in the small saucepan.
Slice the pork and drizzle with the warm marinade.