You can use this marinade for pork tenderloin, but you'll need to reduce the baking time. The USDA recommends cooking pork until the temperature in the center is 145ºF (62ºC), which you can determine with an instant-read thermometer. Be sure to let the pork loin rest before slicing into it.
2/3 cup (160ml) balsamic vinegar
1/4 cup (60ml) honey
3 tablespoons (45ml) olive oil
3 tablespoons (45ml) soy sauce
2 inch (5cm) piece fresh ginger, peeled and minced
4 to 5 cloves garlic, peeled and minced
2 teaspoons hot sauce
freshly ground black pepper
1 tablespoon fish sauce (optional)
2 to 2 1/2 pounds (1-1,25kg) boneless pork loin roast
- In a zip-top freezer bag, or a bowl, mix the balsamic vinegar, honey, olive oil, soy sauce, ginger, garlic, hot sauce, a few generous turns of black pepper, and fish sauce, if using. Add the pork. If using a freezer bag, press out excess air and seal. Refrigerate the pork loin for 24 hours, turning it a few times in the marinade during that time.
- To roast the pork, preheat the oven to 375ºF (190ºC).
- Place the pork roast in a shallow baking dish. Pour enough water (or leftover white wine, if you have any) into the bottom of the baking dish, so it's about 1/4-inch (1cm) deep.
- While the pork roasts, liberally baste the pork loin with the marinade every 10 to 15 minutes, and spooning liquid that's pooling in the bottom of the baking dish over it as well. Be very generous with the marinade, as you go.Note: If the liquid on the bottom of the pan threatens to dry up, add more water (or wine) to the pan. (Do not add water to a dry baking dish if the dish is made of glass or ceramic, as it can crack.)
- Roast the pork for 50 minutes to 1 hour. (You can check it using an instant-read thermometer, as indicated by the headnote, if you wish.) Remove the pork the oven, let rest 10 minutes covered it with foil, basting it with sauce a few times as it's resting, before slicing.