o 1 pasture-raised Boneless Pork Loin Roast
o ½ pint strawberries, roughly chopped
o 1 Tbsp. aged balsamic vinegar
o 1 Tbsp. Dijon mustard
o 1 tsp. cooking oil
o 1 tsp. salt
o 1 tsp. black pepper
o 1 tsp. dried thyme
o ½ tsp. garlic powder
o ½ tsp. onion powder
1. Preheat oven to 450-degrees.
2. Remove pork loin from fridge and pat dry. Using a sharp knife, cut a slice long-ways into the pork loin, cutting only ¼-1/3 of the way through, coming no closer than ½” from the edges.
3. Combine last 7 ingredients in a small bowl to make a paste. Rub it over entire loin, including inside of the crevice.
4. Put roast on a cooking rack placed onto a shallow-rimmed baking sheet and place in the oven for 15 minutes.
5. Meanwhile, in a small saucepan cook strawberries and balsamic over Medium-Low heat, uncovered, for about 10 minutes, stirring frequently. The berries will just begin to soften. The balsamic, now a bit more-thick has begun to take on a red tint. Remove from heat.
6. Remove loin from oven. Using a spoon, scoop out most of strawberries (allowing most of the balsamic to drain back into saucepan) into the crevice.
7. Return pork loin to the oven, reducing temperature to 325-degrees, for 25-35 minutes longer.
8. Depending on the balsamic used, you may want to further reduce it. To do so, simply simmer for a few minutes, stirring constantly, until it reaches a syrupy consistency.
9. When it is done, a thermometer will read between 135-140 degrees, depending on your preference of doneness. Allow to rest, lightly tented with foil.
*Keep in mind that the resting period will raise the internal temperature from anywhere between 5-10 degrees. Pork should reach an internal temperature of 145-degrees for safe consumption.
10. Slice pork and serve drizzled with strawberry balsamic.
For a step-by-step of prepping this in advance, click here to read the blog post.