I love roast pork, but it's always better with a juicy sauce. Ever since my boyfriend and I have tried this roast pork with a balsamic-garlic pan sauce, we have been making it this way, and it's super easy!

All you will need is 1 pork roast, montreal steak seasoning (enough to coat the pork), 2 tbsp balsamic vinegar, 1 tbsp light brown sugar, 3 cloves of garlic minced, 2 tbsp olive oil, and 1 tbsp of soy sauce. Place an oven rack in the center of the oven and preheat to 450.

Pat your pork dry, and then season it heavily with salt and pepper and some Montreal steak seasoning (if you have some). In a medium sized pan, heat 1 tbsp. olive oil on medium high until hot. Add in the seasoned pork turning occasionally until it is browned on all sides leaving any browned bits in the pan (that will season your sauce!) Peel and finely mince your garlic.

In a bowl, combine your vinegar, soy sauce, sugar and 2 tablespoons of water and season with salt and pepper. Transfer your seared pork to a sheet pan and roast for about 17 minutes for a small roast. Remove from the oven and let it rest for at least 5 minutes. I do this because juices tend to immediately come out if I slice into a pork right from the oven.

While the pork rests, in the pan on reserved fond (browned bits), heat a drizzle of olive oil on medium-high. Add in your chopped garlic and season with salt and pepper. Cook stirring frequently so this garlic doesn't brown. Browned and burnt garlic does not taste good on the palate! Add in your sauce that you previously combined and cook stirring occasionally, scraping up any of those bits on the bottom, 2 to 3 minutes, or until slightly thickened. Turn off the heat, taste, and season if desired.

To serve, find the lines of muscle (grain) on the rested pork and thinly slice crosswise against the grain. Serve with sauce over top and voila! P.S. This recipe I originally found was made with shallots instead of garlic. I love both, but garlic was what I had on hand and it came out fabulous! I can't eat pork without it.

My late grandparents loved pork and would make it on Christmas served with sauerkraut and pickled beets. I made this dish with some similar sides for my dad and mother and I think this dish would be Stabbert-approved. Enjoy everyone.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.