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  • Roasted Pork Loin with Rosemary Balsamic Glaze

    Ready to serve

    As most of you know already, and the rest of you are about to find out, I am moving at the end of October, beginning of November.

    VERY scary. Very exciting. Very a whole lot of things. But mostly joyful, exciting, happy, and completely fabulous … a new adventure and a new love in my life.

    Every upside has worser side … I am leaving New York City, leaving New York full stop. I have never not lived in New York City. I have never not lived more than 8 miles from my family. So that’s a bit scary … well, more than a bit scary.

    There’s my Mom and Dad and my Stepmonster. I don’t see them as often as I should (yes, I work for my Dad, but that’s a boss thing, not a Dad thing), or as often as I would like, but they’re there. I always know they’re there. Same with my sisters and brothers.  There’s a certain comfort in nearness.

    And my son! Yes, he’s away all summer working, but he comes back. And, yes, he usually travels for the month of January, but he comes back. There was New Zealand with the darling Emily for 4 months, but he came back. He’s moved into his own place and seems to be spreading his wings very nicely. But how do you, after 23 years of being a Mommy, just stop and become a Mom. You gals with children out there, know the difference, don’t you?

    And then there are my girls, Ernie, MaryJane, Sandra, Ceci, Nicole, Jeannie … I have NEVER really liked women, nor had many female friends. We really are, for the most part, vile, petty, bitchy creatures. You girls are the exceptions to the rule. My life has been fuller and richer with each and every one of you in it. Man, oh, man, am I gonna miss you broads!

    Jinkies, sounds like I’m dying. No dying, just the beginning of something new and wonderful.

    I want you all to visit. Often. Mi casa, es su casa. Please!


    I may be a born and bred New Yorker, but really I am not. My mother will tell you that my first words were ‘when are we moving?’ I want a garden and fresh air and a peaceful existence, away from touristas (though they still will not be escaped during the summer), with the most wonderful creature I have ever had the pleasure of knowing and loving. It’s a leap of faith that I am so happy and ready to make.

    And I have already made a really good new friend, and am looking forward to getting to know her better. And of course there are the male friends (one zanier than the next), but a girl really needs more than just testosterone in her life!

    Hmmmmmm …

    Now, where was I going with this?

    Ah, yes, moving, cleaning out cabinets, cleaning out the freezer, trying to use things up so they don’t have to be packed and moved. Poking around in the freezer, I found a pork loin roast. Okay, let’s use this. It’s also large enough to send leftovers home with the boy. Now a search through the recipes I have sitting in the wings. I usually type them up and save them as drafts waiting for me to get around to them.

    In my saved recipes I found this recipe by Caprial Pence from Caprial Cooks for Friends. So I used up the pork roast AND the rest of ONE of the bottles of balsamic vinegar in my pantry.

    Oh, just a warning, this is one of those recipes that you take the pan from the top of the stove, put it into the oven to finish cooking and then take it out of the oven.  Now, sweetheart, avert your eyes for this next part … I have a terrible habit of taking screaming hot pans out of the oven and then grabbing the handle. I.DID.IT.AGAIN. These burns are no where near the burns from the last picture show, but two finger pads and a wrist now bear the mark of a dopey woman. I really have to learn to drape something over the handle so this doesn’t happen again. And, no, the answer isn’t don’t make dishes like that again …

    This was so easy and so delicious! Just a complete no brainer. I served it with broccoli and Israeli couscous.

    • 2 cloves garlic, chopped
    • 2 t chopped fresh rosemary
    • 1/4 C brown sugar
    • 3/4 C balsamic vinegar
    • 3 lb boneless pork loin, tied to make a uniform size
    • salt and pepper
    • 1 T extra virgin olive oil


    Combine garlic, rosemary, brown sugar, and balsamic vinegar in a saucepan over high heat and bring to barely a boil. Lower heat and simmer 5 minutes more, just until sugar has dissolved. Set aside.

    Preheat oven to 300 degrees.

    NOTE: My roast was not a tenderloin so there was no tying to make it even and – SIGH – it was still a little frozen in the center, so I bumped up the heat to 325 and cooked it for a longer period of time.

    Season the roast

    Season pork with salt and pepper. Heat olive oil over high heat, in a very large, ovenproof saute pan, until smoking hot. Add the pork and sear well on all sides.


    Brush pork liberally with the glaze and put the pan in the oven. Roast the pork for 15 minutes, brush with more glaze and continue roasting for 15 to 20 minutes more. Let rest for 5 minutes before slicing.

    21 Responses

    1. How exciting for you and how very scary. A great looking recipe far above the result of clearing out the freezer. GG

    2. So many questions after reading that… like where? With whom? But it really isn’t any of my business and if you kept it cryptic there is a reason of course. I do, however, wish you the best of luck and hope you are very happy in your new life. It is good to take a leap of faith every now and again. This pork loin looks like a great way to celebrate.

      • The where is Bar Harbor, Maine. The with who is a very special man … and there’s a very long, very romantic story to go with this all that I’ll get to eventually … but let’s just say, my past met my present and is becoming my future … and this leap of faith is really fabulous. (Glad you liked the roast too!)

        • I am very happy for you. And Bar harbor sounds like the perfect place to coronate this love! You will keep blogging I hope!

        • I certainly will keep blogging. A few of my last posts were done from there with things from the garden (peaches, apples, elderberries). I may be a bit sporadic until then, but I’ll be around. Thanks so much!

    3. A total of only 30 to 35 minutes in the oven? Sounds wondrrful, just questioning the time.
      Btw, Bar Harbor is s beautiful place. Good luck!!

      • I would imagine the original recipe called for a tenderloin and those cook really quickly. I used a pork loin roast and went at it with a higher temp and was closer to 45 minutes.
        Thanks! It’s absolutely beautiful and it’s going to be amazing!

    4. Holey Moley what a shock! I wish you all the best and much happiness…guess it will be hard to finally make that trip to New Jersey now…enjoy all that life has to give and then some! You deserve it.
      L xo

    5. I know I’ve fallen off the face of the earth – but live gets crazy some days. I’m so happy for you I can’t put it into words. (ps I’m “supposed” to be working right now so the email I’m going to send will have to wait until tonight). Huge hugs to you.

      Margaret (yes that Margaret).

    6. Argh, it is so easy to do that, especially when it’s a long-handled pan you’re used to just putting on the stovetop. Hope the move goes well. The pork looks wonderful.

    7. I am SO out of the loop! Good luck with this major transition…it sounds like it’s a good move for you. I had to giggle at what you said about girlfriends…I have a feeling they’ll be visiting you. Maine sounds incredible. Keep in touch, my friend. xo
      PS…I must make this roast!!!

    8. Maine is lovely!
      Happy for you and a garden..and a love..
      Sounds blissful..:)
      Happy to have found your blog..
      I used to love Caprials show so many moons ago..:)

    9. I wish you the best of luck! Sounds wonderful. Your pork loin looks divine!

    10. have a safe move and may it be a good one for you! this pork looks amazing 🙂

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