Balsamic Glazed Pork Loin
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
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Servings
4 servings
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Calories
559 kcal
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Course
Main Course
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Cuisine
American
Balsamic Glazed Pork Loin
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This balsamic glazed pork loin is juicy, tender, and full of flavor. The marinated pork is cooked on the grill for a sweet-and-smoky dinner that requires minimal prep.
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Ingredients
- ½ cup balsamic vinegar
- ½ cup olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup honey
- 1.5-2 lbs. boneless pork loin roast I used a piece of meat that was 1.75 lbs. for purposes of calculating nutrition information
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Instructions
- In a large measuring cup, whisk together vinegar, oil, garlic powder, onion powder, salt, pepper, and honey.
- Place pork in a zip-top plastic bag and add about ¾ cup of the marinade (set aside the remaining ½ cup of marinade for basting later). Seal the bag and refrigerate at least 2 hours (or up to overnight). Turn the roast over occasionally (if possible), so that it can marinate evenly.
- Grill, covered, over indirect medium heat for 35-45 minutes or until a meat thermometer reads 145°, basting regularly with remaining marinade. Let stand for 10 minutes before slicing.
- Alternative method: Preheat oven to 350 degrees F. Place marinated pork in a large baking dish and pour in the marinade. Roast pork (basting every 10-20 minutes), until a thermometer inserted into center reads 145 degrees F. Let stand for 10 minutes before slicing.
Notes
- Marinating the pork is so easy to do but requires a little time. The longer you can marinade the pork loin roast, the better.
- The easiest way to marinate a pork roast is in a zip-top plastic freezer bag. Use only ¾ cup of the marinade and save the rest for basting while cooking.
- Make sure the entire pork loin is covered in the marinade, and turn the pork occasionally, if possible, so it marinates evenly all over.
- Grill the pork covered over indirect heat—this low and slow grilling method ensures a juicy, tender pork loin roast.
- Basting the pork with the remaining glaze creates a sweet and tangy balsamic sauce that adds so much flavor. You can use any extra glaze as a dipping sauce after serving.
- You’ll know the pork loin is fully cooked when a meat thermometer reads an internal temperature of 145 degrees in the thickest part of the roast.
- Resting the meat after cooking is the secret to juicy pork -- the juices absorb back into the meat while it sits, making it tender and delicious.
Nutrition Information
Show Details
Calories
559kcal
(28%)
Carbohydrates
23g
(8%)
Protein
38g
(76%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Cholesterol
107mg
(36%)
Sodium
383mg
(16%)
Potassium
691mg
(20%)
Sugar
22g
(44%)
Calcium
17mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 23g | 8% |
| Protein | 38g | 76% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 107mg | 36% |
| Sodium | 383mg | 16% |
| Potassium | 691mg | 15% |
| Sugar | 22g | 44% |
| Calcium | 17mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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