🥩 Balsamic Glazed Pork Loin
Balsamic glazed pork loin is tender, juicy, and full of flavor, thanks to a sweet-and-tangy balsamic reduction that caramelizes beautifully on the outside. It’s perfect for weeknight dinners or special occasions.
📝 Ingredients (Serves 4–6)
- 2–3 lb (900 g–1.4 kg) pork loin
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- ½ cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Optional: fresh rosemary or thyme for garnish
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 400°F (200°C).
- Lightly oil a roasting pan or line with foil.
2️⃣ Season Pork
- Pat pork loin dry.
- Rub with olive oil, salt, and pepper.
- Sear in a hot skillet 2–3 minutes per side for a golden crust (optional but recommended).
3️⃣ Make Balsamic Glaze
- In a small bowl, mix balsamic vinegar, honey, Dijon mustard, and minced garlic.
4️⃣ Roast Pork
- Place seared pork in the roasting pan.
- Brush half the balsamic glaze over the pork.
- Roast 20–25 minutes per pound, basting with remaining glaze halfway through.
5️⃣ Check Doneness
- Pork is done when internal temperature reaches 145°F (63°C).
- Remove from oven, tent with foil, and rest 10 minutes.
6️⃣ Serve
- Slice pork loin and drizzle with pan juices or extra balsamic glaze.
- Garnish with fresh rosemary or thyme.
🔥 Tips
- Use a meat thermometer for perfectly cooked, juicy pork.
- For extra caramelization, broil for 2–3 minutes after roasting.
- Leftover pork makes great sandwiches or salads.
- Add roasted vegetables in the pan for a one-pan meal.
🍽️ Serving Ideas
- Mashed potatoes or roasted sweet potatoes
- Steamed green beans or asparagus
- Wild rice or quinoa
- Side salad with a light vinaigrette
I can also provide a slow-cooker balsamic pork loin version that’s extra tender or a stovetop-to-oven quick method for weeknight dinners. Do you want one of those?
