Blue Ribbon for Pork Roast with Balsamic Rub

Blue Ribbon for Pork Roast with Balsamic Rub

Last Updated on April 16, 2022

Pork Roast with Balsamic Rub

Spane and I get an award for the roast

I received a Blue Ribbon for Roast Pork with Balsamic Mustard Rub!

Well, what to you know about that! Spane got the mail today, and he said I had mail, and handed me a padded package. I didn’t think it was for me, I hadn’t ordered anything.

So, I tore the envelope open, and inside was a Blue Ribbon and a certificate from Just A Pinch, where I had submitted my recipe for Pork Roast with Balsamic Mustard Rub. I was stunned, to say the least, and then I visited their site, and this is what their Test Kitchen had to say:

The seasoning in this recipe is a perfect blend. Spicy and flavorful, hearty and super satisfying… Enjoy!
Just A Pinch!

Well, thank you so much Just a Pinch, specifically Janet Tharp, the head tester, chief cook and bottle washer!

I have to highly recommend this site as not only are they hosting one of my recipes, there are literally hundreds of fabulous recipes available. This is place I bookmarked and visit often.

I have also joined a few discussion groups at Just a Pinch, and would like to visit other food bloggers who are members of Just a Pinch. I would like to share their recipes here as well, with permission, of course.

Good cooking to all!


Blue Ribbon for Pork Roast with Balsamic Rub

Cuisine: Creole


  • 1 pork loin roast
  • ¼ cup Balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Zatarains or other Creole mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • ½ teaspoon thyme
Ingredients necessary for the recipe step are in italic.


  • Mix all the ingredients together and rub this on the roast, coating it well. Let it sit in the refrigerator for at least a half an hour before putting it on the grill.
  • When putting it on the grill, put it on direct heat, and rotate to seal all the sides, about five minutes, then cook the rest of the time in indirect heat, covered until the roast reaches 165 degrees, about 20 minutes.


If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!


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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

6 Responses to Blue Ribbon for Pork Roast with Balsamic Rub

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  3. kiki says:

    Thank you..really informative!!

    • arbpen says:

      Well, thanks for the nice words. Kiki is a spammer, but had something nice to say. I have removed Kiki’s link, and I doubt the Kiki will ever come back. But, nice words anyway.

      • Stretch says:

        Walking in the presence of giants here. Cool thinking all around!

    • Blaze says:

      A good many valuables you’ve given me.