Roasted Pork Tenderloin with Balsamic Glaze

In addition to doing my best not to let anything go to waste around here, another thing I'm fanatical about is collecting condiments. I think half of my refrigerator is filled with them, everything from a few types of mustard, harissa (North African hot sauce), chipotle sauce, Sambal Oelek (which I'm not sure how it got in there since I don't remember ever using it), Char Siu sauce, jars of tahini that I bought from Lebanon, and miscellaneous things that I forgot to label and have no idea what's in them, and will probably remain in there until the day I move, and either use 'em or toss 'em. The oven-roasted pork loin is a terrific way to use balsamic vinegar, which reduces to a lovely syrup, which you bathe the pork in while it's cooking. It's also got plenty of fresh ginger to give it some zing, along with a soupçon of honey, soy sauce, and hot sauce, to balance out the flavours. I used a boneless pork loin roast, called a roti de porc in French. It's a fairly lean cut, wider than a slender pork tenderloin (called filet mignon, in French). 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 145°F (62°C), which you can determine with an instant-read thermometer. Be sure to let the pork loin rest before slicing into it.

⅔ cup balsamic vinegar (160 mL)
¼ cup pure honey (60 mL)
3 Tbsp. extra-virgin olive oil (45 mL)
3 Tbsp. soy sauce (45 mL)
1 (2"/5 cm) piece fresh ginger, peeled and minced
4-5 cloves garlic, peeled and minced
2 tsp. hot sauce
black pepper, freshly ground
1 Tbsp. fish sauce
2-2½ lbs pork loin, boneless (1-1.25 kg)

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.

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

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 ¼" (1cm) deep.

While the pork roasts, liberally baste the pork loin with the marinade every 10-15 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 with foil, basting it with sauce a few times as it's resting, before slicing.

Makes 6 servings.