Roasted Bone-in Pork Loin

I had a Pork Loin roast in my freezer just waiting for a special night. Tonight, I decided to make it for my sister as she is in town on business for a few weeks and has been living on take-out and frozen meals. What better time than that right? So I scoured the Pinterest boards for some inspiration  I came upon this, Balsamic Roasted Pork Loin. It was just what I was looking for because we had bought some Apricot Balsamic vinegar a few weeks back and I thought pork would be the perfect pairing for this slightly sweet balsamic. In the end the sweetness did not really come through in the roast but it was definitely a great base for the flavor. In my version of the is recipe I used:

2 Tablespoons Montreal Steak seasoning
1/4 cup Olive Oil
1/4 cup Apricot Balsamic vinegar - from The Oil & Vinegar Cellar, Leavenworth, Wa
1 shallot minced
1 tsp dried thyme
1 whole garlic bulb - roasted
3 pound bone-in pork roast

Cooked at 350 degrees until 170 degrees internal temperature is reached, about 2 hours. Halfway through roasting I spread mashed up roasted garlic over the top of the roast. (Mash the garlic with 1/2 Tbsp butter and 1/2 Tbsp olive oil.)

To roast the garlic: slice off the top part of the garlic bulb. Place whole bulb on sheet of foil, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Close foil around bulb and cook at 350 for 30 mins.

Served along side garlic mashed potatoes, sauteed garlic spears and salad.

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