Honey Balsamic Pork Roast, February 16, 2016

If I could only ever eat meat from one animal again, it would unquestionably be the pig. I love pork. I love bacon, sausage, all kinds of pork products. Luckily for me, the pork roasts available these days are actually quite lean, allowing me to indulge and still have a reasonably healthy meal. I made a beautiful pork roast the other night, accompanied by baked acorn squash and green beans. The pork was wonderfully tender and flavorful. 

Honey Balsamic Pork Roast

1/2 c. balsamic vinegar

1/2 c. honey

Scant 1/3 c. soy sauce

2 tbsp. olive oil

1 tbsp. Dijon mustard

1 tbsp. paprika

1 tbsp. cumin

1 tbsp. turmeric

1 tsp. cayenne

2-3 lb. pork loin roast

Mix everything but the pork together well. Poke the pork roast all over several times with a fork. Marinate at least 2 hours and up to overnight. Preheat oven to 350 degrees and bake until it registers 145 degrees on an instant-read meat thermometer. Remove from oven and let stand at least 10 minutes before slicing. Serves 4-6.