Servings
Font
Back
0 from 6 votes

Balsamic Glazed Pork Loin

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4 servings
Calories: 559 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a large measuring cup, whisk together vinegar, oil, garlic powder, onion powder, salt, pepper, and honey.
  2. 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.
  3. 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.
  4. 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

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

% 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.