Balsamic Pork Loin
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Additional Time
3 hrs
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Total Time
1 hr 45 mins
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Servings
8
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Calories
398 kcal
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Course
Main Course
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Cuisine
American
Balsamic Pork Loin
Description
This Balsamic Pork Loin starts with a marinade blending dry white wine, balsamic vinegar, olive oil, honey, garlic, fresh herbs, salt, and pepper. The pork loin is coated thoroughly and allowed to marinate for several hours or overnight to absorb the complex flavors. Roasting at 350°F uncovered, with periodic basting using the marinade, helps to develop a flavorful outer layer while keeping the meat moist.
The pork is cooked until a meat thermometer reads 140°F, signaling a safe internal temperature that preserves juiciness without overcooking. Allowing the pork to rest for 5 to 10 minutes before slicing lets the juices settle, resulting in tender and flavorful slices. This pork loin pairs well with roasted vegetables or salads for a complete meal.
If the pork has a fat cap, roasting with the fat side up can help baste the meat naturally. Use an instant-read thermometer for accuracy to avoid drying the pork. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months, making it a convenient main dish for meal prep.
Ingredients
- 3 ½ to 4 pounds pork loin roast
Marinade
- ½ cup white wine dry
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons honey
- 4 cloves garlic minced, or 1 teaspoon garlic powder
- 2 teaspoons thyme or 1 teaspoon dried, fresh leaves
- 2 teaspoons rosemary or 1 teaspoon dried, chopped, fresh
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- For the marinade, in a medium mixing bowl whisk together wine, vinegar, oil, honey, garlic, thyme leaves, rosemary, salt, and pepper.
- Pat the pork loin dry with a paper towel and add it to a large zippered freezer bag. Add the marinade and turn the pork to ensure it is coated. Marinate for at least 3 hours or overnight, turning occasionally.
- Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 350°F.
- Add the pork loin and the marinade to a 9x13 casserole dish.
- Roast uncovered for 1 to 1 ½ hours making sure to baste the pork every 30 minutes. Cook until a meat thermometer reaches 140°F.
- Remove from the oven and transfer the pork to a plate. Let it rest for 5 to 10 minutes before slicing.
Notes
- Roast pork loin with the fat cap on top if present to help baste the meat during cooking.
- Use an instant read thermometer and remove pork from oven at 140°F internal temperature to prevent dryness.
- Let pork rest 10 minutes before slicing to ensure juiciness.
- Store leftover pork in the refrigerator for 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398 | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 143mg | 48% |
| Sodium | 405mg | 17% |
| Potassium | 874mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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