Balsamic Roasted Pork Loin

1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	183.5255 g
Protein	194.1079 g
Carbohydrates	21.7133 g
Energy	2571.9901 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1936 g
Water	733.4112 g
Aspartic acid	18.9222 g
Calcium, Ca	98.9718 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.3083 g
Fatty acids, total saturated 22:0	0.1393 g
Niacin	50.4652 mg
Hydroxyproline	0.4987 g
Vitamin A, RAE	18.1334 g
Fatty acids, total trans-polyenoic	0.1541 g
Arginine	12.8747 g
Riboflavin	1.6411 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0181 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3536 g
Fatty acids, total saturated 20:1	0.8255 g
Glutamic acid	30.8902 g
Sodium, Na	457.6193 mg
Fatty acids, total saturated 16:1 undifferentiated	2.9239 g
Total lipid (fat)	183.5255 g
Manganese, Mn	0.2305 mg
Fructose	9.4095 g
Proline	7.8246 g
Fatty acids, total saturated 16:0	27.6156 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	8.024 g
Choline, total	519.8452 mg
Fatty acids, total polyunsaturated 18:1 t	0.4805 g
Sugars, total	19.0612 g
Serine	8.3686 g
Fatty acids, total saturated 10:0	0.0363 g
Fatty acids, total saturated 18:0	10.4415 g
Fatty acids, total saturated 20:4 undifferentiated	0.3808 g
Vitamin B-6	6.5099 mg
Selenium, Se	240.2672 g
Ash	9.2664 g
Vitamin D	190.4004 IU
Fatty acids, total saturated 18:1 undifferentiated	105.313 g
Pantothenic acid	6.5461 mg
Phenylalanine	8.1328 g
Copper, Cu	0.5409 mg
Betaine	28.2147 mg
Thiamin	3.8624 mg
Retinol	18.1334 g
Methionine	5.3312 g
Iron, Fe	6.3281 mg
Carbohydrate, by difference	21.7133 g
Phosphorus, P	1982.6294 mg
Fatty acids, total polyunsaturated 18:2 t,t	0.2539 g
Tocopherol, gamma	0.8964 mg
Alanine	11.3606 g
Cholesterol	580.268 mg
Valine	10.1094 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0363 g
Fatty acids, total saturated 18:2 undifferentiated	18.8209 g
Glycine	8.7131 g
Glucose (dextrose)	9.6518 g
Fatty acids, total saturated 14:0	0.8885 g
Zinc, Zn	15.7874 mg
Isoleucine	9.52 g
Fatty acids, total saturated 12:0	0.0272 g
Fatty acids, total polyunsaturated	17.2672 g
Fatty acids, total saturated 14:1	0.0091 g
Fatty acids, total polyunsaturated 17:1	0.1441 g
Leucine	16.4832 g
Vitamin A, IU	45.3334 IU
Tryptophan	2.04 g
Phytosterols	238.68 mg
Fatty acids, total polyunsaturated 18:1 c	27.8619 g
Fatty acids, total saturated 20:0	0.5196 g
Tyrosine	7.3622 g
Vitamin B-12	4.896 g
Vitamin K (phylloquinone)	65.016 g
Fatty acids, total saturated	29.4012 g
Histidine	8.3595 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0091 g
Fatty acids, total monounsaturated	95.671 g
Threonine	8.6859 g
Fatty acids, total polyunsaturated 17:0	0.2414 g
Vitamin D (D2 + D3)	4.5333 g
Vitamin D3 (cholecalciferol)	4.5333 g
Vitamin E (alpha-tocopherol)	16.586 mg
Fatty acids, total trans	0.4533 g
Fatty acids, total trans-monoenoic	0.2992 g
Magnesium, Mg	232.9005 mg
Lysine	17.943 g
Potassium, K	3389.754 mg
Cystine	2.2304 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.5 cup	954.72	0	108
Balsamic vinegar	0.5 cup	112.2	21.7133	0
seasoning rub	2 tablespoons	0	0	0
pork loin roast	2 pounds	1505.0701	0	75.5255