Balsalmic Pork Loin

Well the Mostly Martha meal didn't happen last night because I didn't like any of Martha's recipes for pork and I really wanted pork last night. So I ended up making balsalmic pork from a reciped I found from another source. The recipe was good (and my execution was good) but the pork didn't turn out wonderfully. It was good, it just wasn't fantastic. I blame the recipe for that. The recipe called for simply drizzleing the vinegar and oil over the meat and rubbing it in a little bit instead of marinating it. Then you cut slits into the meat for crushed garlic, fresh thyme, coarse salt and pepper. The end result is that the finished pork only has barely a hint of vinegar flavor but an abundance of dry spice flavors (particularly the garlic). So next time I make this I'm going to marinate the meat for about 15 minutes to give the vinegar a chance to stand up to the dry spices. Hopefully this will make for a better combination of the wet and dry flavors and create a much better dish overall.

I took a few pictures before I stuck the pork in the oven last night because I thought it looked like it was going to be wonderful.