1/2 Cup Traditional Balsamic (For added flavor, try using Neapolitan Herb, Fig, or Black Currant Balsamic)
1/2 Cup Extra Virgin Olive Oil
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 Cup honey
Salt and Pepper to taste
1.5 – 2 lb boneless Pork Loin
Whisk together the balsamic vinegar, olive oil, garlic powder, onion powder, salt, pepper, and honey in a small bowl or >2-Cup measuring cup.
Pour 3/4 Cup of the marinade mixture, along with the pork roast, in a large resealable (ziplock) plastic bag. Securely close the bag and chill in the refrigerator for at least 2 hours (or for as long as overnight). Turn the bag over occasionally, so that the marinade can permeate all surfaces of the roast.
Depending on the weather and your preferences, this roast can be cooked on the grill or in the oven.
On the grill: Cook roast on a covered grill over indirect medium heat for 35-45 minutes. Roast is done when a meat thermometer, inserted into the thickest part of the roast, registers 145°F. While it cooks, baste the roast frequently with the remaining 1/2 Cup of marinade mixture. Transfer roast to a serving platter or carving board, and allow roast to “rest” for 10 minutes before slicing.
In the oven: Preheat oven to 350° F. Transfer marinated roast from the bag to a 13″x9″ baking dish, along with the remaining marinade. Roast the pork until a thermometer, inserted into the thickest part of the meat, registers 145° F. While roast is cooking, baste it frequently with the marinade. Remove finished roast from oven, transfer to a serving platter or carving board, and allow to rest for 10 minutes before slicing.
Adapted from The Seasoned Mom