Balsamic Pork Loin Roast
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
4 hrs 45 mins
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Servings
6 servings
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Calories
540 kcal
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Course
Main Course
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Cuisine
American
Balsamic Pork Loin Roast
Description
The Balsamic Pork Loin Roast recipe begins with assembling a marinade blending dry white wine, balsamic vinegar and reduction, olive oil, maple syrup or honey, molasses, brown sugar, minced garlic, fresh rosemary, smoked paprika, salt, and black pepper. The pork loin is pierced to help absorb the marinade and marinated in the mixture for at least three hours or overnight in the refrigerator.
When ready, the pork is placed with the marinade and rosemary in a baking dish and roasted uncovered at 350°F, basting every 30 minutes. The goal is an internal temperature of 140°F, then the roast rests for 10 minutes before slicing. The cooking process develops a caramelized glaze from the sugars and balsamic, locking in moisture and deepening flavor.
This roast serves well as an entrée with complementary sides and can benefit from resting to allow juices to redistribute, ensuring each slice remains juicy and tender.
Ingredients
- 3 ½-4 pound pork loin
- 5 rosemary sprigs
Marinade
- ½ cup white wine dry
- ¼ cup balsamic vinegar
- ¼ cup Balsamic reduction
- ¼ cup olive oil
- ¼ cup maple syrup or honey
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- In a medium mixing bowl whisk together ALL the marinade ingredients.
- Pierce the pork with a fork all over the surface.
- Add pork loin to a large Ziploc bag and pour the marinade mixture into the bag. You can also marinate the pork in a pan, make sure you cover the top with plastic wrap. Let marinate for at least 3 hours or overnight in the fridge.
- When ready to cook, preheat the oven to 350°F.
- Add the pork loin WITH the marinade to a 9x13 casserole dish. Add some rosemary.
- Bake uncovered for about 1 to 1 ½ hours making sure to baste the pork every 30 minutes. The meat should register in the middle 140°F.
- Remove from the oven and let ut rest for 10 minutes before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 23g | 8% |
| Protein | 60g | 120% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 167mg | 56% |
| Sodium | 529mg | 22% |
| Potassium | 1171mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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