When it comes to special occasions, this recipe is the family favorite winner. I used to serve pork loin a lot more before I married a rancher. Now I make a variation of this sauce to marinate beef steaks in. You may find you want to double the recipe if you feel you need a little more glaze and mushrooms to go with it. Serve with "smashers" potatoes ( that is: mashed potatoes loaded with butter, milk, cheese and a little sauted garlic, salted to taste.) or twice baked potatoes. I also love serving applesauce (preferably chunky-smooth) along side pork loin.
3-4 pounds whole pork loin
4 cloves garlic, minced
1/4 cup Kikkoman soy sauce
3 Tablespoons balsamic vinegar
1/2 teaspoon ginger
1/2 cup honey
Place pork loin in a gallon size zip-lock; spear the loin all over with a sharp steak knife. Mix other ingredients together and pour over meat into the bag. Wrap bag tightly around meat. Let marinate at least 8 hours or overnight.
Roasting the loin:
Place marinated loin on roasting rack. Reserve the marinate. Preheat oven to 425 degrees. Put meat thermometer in center of loin. Roast, uncovered until thermometer reaches 145 degrees. Be careful to not let it go beyond this. Remove pork from oven and cover immediately with foil.
Let rest 10-15 minutes before slicing to 1/2 inch thickness. (This helps the juices set into the loin more fully).
Wine Balsamic Glaze:
3 cloves garlic, minced
2 teaspoons olive oil
1/8 teaspoon crushed red pepper
3/4 cup dry red wine ( I use a very basic red cooking wine, or a burgundy)
2 cups sliced fresh mushrooms
1/3 cup of the marinate
3 Tablespoons butter
In medium saucepan, heat olive oil over medium heat. Add garlic and pepper to skillet and stir 10 seconds.. Remove skillet from heat and carefully add wine. Return to heat. Boil, uncovered, about 5 minutes or until most of the liquid is evaporated. Add mushrooms and 1/3 cup of marinate. Return to just simmering and stir about 4 minutes until mushrooms are tender. Stir in butter until melted. Spoon over pork loin, or steaks.