Balsamic Roasted Pork with Berry Salad

 I tore this recipe out from the September '11 Good Housekeeping Magazine.

I made a few changes:

Tripled the marinate/dressing recipe

 Bake on 375 for one hour.

Take out onions a little early.

 I cut the pork loin in half about 40 minutes into baking 

because I was paranoid about serving raw meat.

I was also nervous about cooking a pork loin

seeing as I don't do it very often.

Definitely phoned my mom for some tips.

I wonder if I'll always call my mom with questions when I'm cooking?

I HOPE so!

 I made some Aborio Rice/Risotto for a side.

I'd highly recommend this!

 Berry/Spinach Salad:

 Sliced after the pork had rested for 5 minutes.

Placed on top of a bed of red onions.

 Pretty plate if I do say so myself!

 We both enjoyed this new recipe.