And... We're back?

Hey all you foodies out there... anyone still listening?  It's been well over a year since I've posted on this blog.  In that time, I've moved twice, started law school, had several full-blown melt-downs, ceased cooking anything delicious, and now I think I've finally reached some level of homeostasis in which I am GOING to start experimenting with my cooking again.  For the sake of my sanity, I must!

If anyone is interested... Law school is miserable.  I wouldn't recommend it to anyone, unless you REALLY want to be a lawyer.  At times I still wonder why I am here, rather than in culinary school.  Oh yes, to be a prosecutor.  Right.

ANYWAY, I thought I'd start with a recipe I tried last week.  This one came from Melissa S. on Allrecipes.com (where else?)  Pork loin was on sale for a ridiculously good price at my local grocery store, and I've grown tired of fixing my pork roasts the same old way.  Usually, I do salty, smoky, kahlua pork in the crock pot and then we have shredded pork sandwiches.  Don't get me wrong, they're tasty, but it was time for something different.

So here it is: Balsamic Roasted Pork Loin.

3 Tbsp Steak Seasoning
1/2 Cup Balsamic Vinegar
1/2 Cup Olive Oil
2 lbs. Boneless Pork Loin

Yes, that's right.  Four ingredients.  The original recipe only called for 2 Tbsp of steak seasoning, but I found that the flavor was a bit mild, so if you try it, I'd recommend using at least 3 Tbsp.  I used Weber's Chicago Steak Seasoning, but I'm sure any "steak seasoning" would do.  Also, I think the next time I make this I'll probably throw a couple cloves of crushed garlic in.

It can't be easier:

1) Mix the marinade ingredients, then let the meat soak in the marinade, in the refrigerator, for at least two hours or up to overnight.  I think mine marinaded for about 3 hours, but I also stabbed my roast all over with a fork so that the marinade could reach down into the meat a bit easier.  It's basically like tenderizing the roast, and the "pores" that you create close back up when you cook it - you'd never know they had been there.
2) Place the roast in an oven-safe pan (I used a pyrex baking dish), along with the marinade, and roast in a 350 degree oven until the internal temperature reaches 145 degrees (approximately 1.5 hours, but I would really recommend using a meat probe thermometer for this).  The internal temperature you choose will depend on how done you like your pork- 145 will be just slightly pink on the inside.  If you aren't a fan of pinkness, let it go to 150 degrees.  Occasionally baste the roast with the pan juices.
3) Whichever temperature you choose to roast to, be sure to let the meat rest for at LEAST 3 minutes after you take it out so those juices don't all spill out when you cut it.  Here is a helpful chart for what the internal temperature needs to be for different cuts of pork.

That's all she wrote.  I wasn't planning on blogging it when I made the roast, so I've only got one good picture, but here it is:

Secret: I forgot to turn the temperature "alarm" on, so I accidently let it cook to
155 degrees.  It was more done than I wanted, but still pretty great...

I served this with baked sweet potatoes and steamed asparagus, and made a gravy from the pan drippings.  Easy meal that was really tasty, too.  WIN!  I hope you all enjoy it.  I know my hubby didn't absolutely love this, but I did.  So, I need your feedback to help me decide - keeper or not?  Tell me what you think in the comments!  (Personal opinion: This is "fancy" enough that you could plate it nicely and serve it for company.  I may tweak the spices a bit more, but otherwise... I think it's a keeper.  How about you?)

Have a wonderful week (or two), everyone.  I'll try to post again soon.  I've got my eye on a certain chocolate cake I'm hoping to try this weekend... but only AFTER I finish writing an appellate brief.  Harrumphhhhh.