‘Sup Home Skillet. I said that to someone the other day and it made them laugh. Hope it worked for you too. How ‘s it going? It’s Friday: WAHOO! I may have mentioned that I wanted to share this really awesome pork loin recipe with you? I make it for parties a couple times a year, at least, and it’s always a huge hit. I’ve prepared it on the grill and in the oven, and I really don’t think it makes much of a difference – but hey, I eat things that grow from the ground in general, so what do I know? I usually don’t have leftovers (which makes Joe sad), so it must be good, right? It smells pretty dang delicious, that’s fo’ sho’. hahaha At any rate, I find that it’s pretty easy, it’s got less than 10 ingredients, it’s great to double or triple up on for a crowd and it pretty much takes care of itself after the marinade is prepped. So I think you should try it, I really do.
pork loin roast (2-4 pounder)
2 TBSP steak rub
1/2 Cup balsamic vinegar
1/2 Cup olive oil
3 garlic cloves, minced
1 can pineapple chunks
Drain pineapples, reserving the juice and setting the chunks aside for later. Combine steak rub, vinegar, oil, garlic and pineapple juice in a large bowl. Whisk to blend. Pour over the pork loin in a large roasting pan. Cover and marinate in the refrigerator for 2 hours.
Preheat oven to 350 degrees. Add pineapple chunks to roasting pan with meat. Cook pork 1 hour for every 2 pounds, or until the internal temperature reaches 145 degrees. Let cool 5 minutes before cutting. Serve slices with juice over the top.
So after you try this, please let me know what you think! Unless you hate it. Then just pretend this never happened, OK?