Balsamic Pork Loin Roast is easy to prepare and very flavorful from a balsamic marinade. With balsamic vinegar, herbs, and spices, this roasted pork loin makes a delicious dinner.
Balsamic Pork Loin Roast
This is a delicious and easy recipe for a pork roast. It has a tangy-sweet flavor and comes out tender and juicy.
Pair this pork roast with some tasty side dishes like potatoes and root vegetables for a wonderful dinner.
The Difference Between Pork Loin and Pork Tenderloin
- Pork tenderloin is a long thin cut of meat, usually weighing about 1 to 1.5 pounds. It is best cooked whole for a short amount of time at a high temperature, or sliced into medallions and sautéed.
- Pork loin is wider and thicker and looks more like a roast. Cook pork loin roasts for a longer period of time.
How Long Should I Marinate the Pork?
The balsamic marinade will add flavor to the meat as it soaks in the sauce. The meat will be tender and juicy when cooked. Try to let the pork roast marinate at least 30 minutes to overnight. 4 hours is really good.
How to Make Balsamic Pork Roast
How Long Do I Cook The Balsamic Pork Roast?
The main thing to keep in mind when cooking a pork roast is not to overcook the meat. Pork loin roast is very lean, and can dry out easily. To avoid this, use a meat thermometer and don’t cook it over 145°F.
Gather all of the ingredients together. Marinate the roast and then sear it in a skillet.
After searing the pork loin, add to the roasting pan and add the onion and herbs. Cook the pork roast to 140°F and then let it rest before serving.
Storing the Leftover Balsamic Pork Roast
• Store the leftovers in an airtight container and refrigerate up to 4 days.
• Freeze up to 3 months in an airtight container.
• Reheat the leftovers on low power in the microwave, or in a 350° F oven for about 10 minutes, or in an air fryer.
Other Pork Recipes You Might like
If you make this tasty Balsamic Pork Loin Roast, please let me know. Just leave a comment with a star rating below. I’d like to know how you liked it!
Balsamic Pork Roast
- Oven Safe Skillet or Roasting Pan
- 2-3 lb Pork Loin Roast
- 4 Tablespoons Olive Oil, divided
- ½ teaspoon Ground Black Pepper
- 2 teaspoons Kosher Salt or 1 teaspoon of table salt
- ½ teaspoon Ground Thyme
- 8 Garlic Cloves, minced
- 3 Tablespoons Balsamic Vinegar
- 1 Tablespoon Dijon Mustard
- 1 large Yellow Onion, cut into wedges
- 2-3 Fresh Rosemary Sprigs
- Use paper towels to pat the pork loin dry and set it aside.
- In a large plastic zipper baggie, add 2 Tablespoons of the olive oil, salt, pepper, thyme, garlic, balsamic vinegar, and Dijon. Mix it together. Then add the pork roast and coat in the mixture. Set this aside to marinate for 30 minutes. If you marinate longer, put in the fridge. Allow to come to room temperature before cooking.
- Preheat oven to 350°F.
- Heat remaining 2 tablespoons of the olive oil in a large skillet over medium-high heat.
- Add the roast to the heated skillet (save the marinade) and sear each side for 3-4 minutes. Remove from heat.
- If using an oven safe skillet, add the onions to the pan along with the rosemary sprig (otherwise transfer all to a roasting pan) and pour the remaining marinade over it.
- Place in the oven and roast for 45-50 minutes, or until the pork roast is cooked through with an internal temperature of 140° F.
- Remove from the oven and allow the roast to rest, lightly covered, for 10 minutes before slicing and serving. Enjoy!