You know how sometimes, especially when you come home from a rough week in graduate school, you just get a hankering for a food you haven’t had in ages? I had that feeling this week with pork. Don’t get me wrong; if YOU were to offer me tenderloin or chops or bacon, I (probably) wouldn’t turn you down. But when I’m paying the grocery bills I like keep my pork desires in check, sticking with the more grad-student friendly chicken and hamburger for everyday meals. Still…this was a rough week. So on my way home Friday afternoon, I picked up two pounds of pork roast.
Now, my original idea was to grill this glorious piece of meat. Why? Well, it’s getting warm here, I have a great sun porch, and I’m Southern so my natural inclination is to grill things anyway. I had worked it all out in my head. I was going to do a slightly Asian twist, making a marinade of soy, ginger, garlic, and honey. The soy sauce would have nicely tenderized and browned the meat (literally), and the honey would help create this caramelization factor. BUT, I got home and my arch nemesis–the paper wasp–had taken up residence on my porch. So…grilling was out. Hence how the following recipe came about.
Maybe it was because I was totally winging this, but this seriously is simple stuff. I will claim that anyone could make this and that it takes skill to mess this up.
Baked Pork Roast
- Salt and pepper
- Minced garlic
- Olive Oil
- Balsamic Vinegar (good balsamic–don’t cheap out on this!)
- Preheat your oven to 400*.
- Take your pork are liberally season it with salt, pepper, and garlic. See below:
- Mix up some balsamic and olive oil. I really like the taste of balsamic, so I like to make my mixture about 40-50% balsamic, 50-60% oil. You want at least 25% balsamic, though–it’s really the only acid you’re adding to the meat, and it’s going to help tenderize things. Drizzle the mixture on top of and around the pork.
- Place the pork in your oven. You will cook the pork for 25-30 minutes total, flipping once half-way through.
- LET THE PORK REST. I always thought people were crazy for letting their food take “naps” before eating it, but seriously, you want this stuff to rest. At least 15 minutes.
- Slice and serve!