Balsamic Boneless Pork Loin Roast, Potatoes & Asparagus


Pork Loin Roast
2 pound boneless pork loin roast
3 cloves garlic sliced
Steak Seasoning
1 tablespoon paprika
1/2-1 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon coriander
1/2 tablespoon dill
1/2 tablespoon kosher salt optional
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons steak seasoning
1/2 tablespoon coriander
1/2 tablespoon dill
1/2 tablespoon kosher salt optional


Slice garlic. Pierce meat with a sharp knife and press garlic into openings. Mix marinade ingredients together.
Place pork loin in a large re-sealable plastic bag and pour in marinade. Place in fridge for two hours or longer. When ready to serve, remove from fridge. Set oven to 350 degrees Fahrenheit.
Place pork loin in baking dish and cover with marinade. Place pork loin in oven and baste with pan liquids as it cooks. Thirty minutes into cooking place medley colored potatoes around pork loin. Continue cooking.
While pork loin is still cooking, place about 1/2 inch to 1 inch of water in bottom of saucepan or skillet. Place a steamer pan or strainer over water. Break off bottom inch or so of asparagus stems and place asparagus on steamer plate. Bring water to boil, reduce heat to low and cover. Steam asparagus for 2-4 minutes, until asparagus is tender.
Cook for about 1 hour to 1 hour 20 minutes. Cook until the pork is no longer pink in the center or a meat thermometer reads 145 degrees F when inserted into the center. Remove roast to a serving platter. Drizzle with remaining pan juices. Slice pork and serve with potatoes and asparagus.