Balsamic and Rosemary Marinated Pork Loin Roast

Pork loin roast is a succulent and easy alternative to rotisserie chicken or steak when you are out of ideas for what to make for lunch or dinner. Lean and packed with protein, this easy marinated loin roast is a juicy meat that requires very little effort on your part. Tangy balsamic and earthy rosemary make the base of the marinade, while ketchup and some spices counterbalance the acid in the vinegar to give you a mildly sweet mixture that will beautifully caramelize in the oven. To make this easy dish, simply measure your marinade ingredients, mix, and place the loin in it for 3 hours. Roast for 1 hour in the oven, rest for 10, and dinner is served.

This pork goes really well with any potato side dish and a salad, but you can serve it with anything you have at hand, like buttered noodles, sweet potatoes, or roasted vegetables. Rice, quinoa, or a farro or barley salad are also great choices to serve with the roast. If you're lucky enough to have leftovers, place them in the fridge and keep for up to three days. Make tasty sandwiches or wraps with the leftovers, adding chutney and tangy cheeses, or cube the pork to top a green salad for a low-carb meal. Add the pork to split pea soup, or mix it with potato hash and sunny-side up eggs for a breakfast casserole. No matter how you choose to eat this, don't miss out on this delicious roast.

When choosing your ingredients, understand your balsamic vinegar, as there are two types and they're not both suited for this marinade. You'll find the expensive kind labeled as Aceto Balsamico Tradizionale DOP (traditional balsamic vinegar, with Denominazione di Origine Protteta, or Protected Designation of Origin) and next to it a less-expensive kind called Aceto Balsamico di Modena IGP (or balsamic vinegar of Modena, with Indicazione Geografica Protetta, or Protected Geographical Indication). Although both are delicious, the expensive balsamic is aged for many years, while the less expensive has different aging times per brand and more flexibility for the ratio of ingredients. If you're splurging, use your DOP to drizzle on salads or mozzarella di bufala, but don't waste it on a marinade and never heat it up. For our recipe, use a less-pricey Modena vinegar that will still have the complex flavors that you are looking for and won't break your bank.