Balsamic Pork Loin Roast is flavorful, juicy and tender! The fragrant aroma of rosemary and thyme combined with balsamic and white wine makes the perfect marinade!
The Difference Between Pork Loin vs. Pork Tenderloin
Pork loin is thicker and shaped more like a roast with a lovely fat cap on top. Pork loin roasts for longer (and can also be grilled). It also goes by the names pork loin roast, center cut roast and it can have bones on it.
Pork Loin and Pork Tenderloin are not the same cut of meat and cannot be substituted in recipes.
Making the Perfect Balsamic Marinade
Cooking with acids and sugar is just a matter of the right combinations that create a tangy, savory glaze. Be sure to whisk the liquids carefully and add the seasonings at the end. Don’t forget to make an extra batch since a good balsamic marinade goes great with all kinds of proteins, even as a marinade for steamed veggies!
The combination of acids; the wine, the vinegar, coupled with the olive oil and honey will create a thick, savory, and sweet coating for the pork that will absolutely taste amazing!
How Long to Marinate
Pork loin should be marinated for at least 3 hours or overnight. Why not pop it in the fridge before work or school, it’ll be perfectly marinated when you get home!
- Place the pork loin (or pork loin chops) in a large zippered bag or airtight container.
- Pour the marinade over and toss or stir thoroughly.
How to Cook Pork Loin
Once marinated this roasted pork loin is so simple to cook! Pork Loin needs about 20-22 minutes per pound.
- Preheat the oven and place the pork loin in the bottom of a casserole dish (or on a raft of vegetables if desired).
- Pour the marinade over top and bake, uncovered (see recipe below).
- Be sure to baste the pork with the marinade about every 30 minutes.
Important, do not overcook. Pork loin is a very lean cut of meat and if cooked properly, it is juicy and tender (when overcooked it can become dry and tough). Pork can (and should) be served while it’s a bit pink inside.
How Long to Cook It
Insert a meat thermometer into the thickest part of the roast. When it registers 140°F remove it from the oven. Let it rest about 10 minutes before slicing.
The roast will continue to cook as it rests!
What to Do With the Leftovers
Pork Loin, when sliced into medallions, makes a perfect next-day meal over mashed potatoes, egg noodles, or even a thick slice in a ciabatta roll with some spicy brown mustard and pickles for a work-desk lunch!
More Delicious Pork Recipes
- Sweet and Sour Pork – a take out classic at home!
- Stuffed Pork Tenderloin – great for busy weeknights
- Pork Carnitas Recipe – slow cooked until tender!
- Grilled Pork Teriyaki – mouthwatering umami flavor!
- Bacon Wrapped Pork Tenderloin – delicious grilled or baked
- Stuffed Pork Loin – so elegant!
Balsamic Pork Loin
- 3 ½-4 pound pork loin
- ½ cup dry white wine
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons honey
- 4 garlic cloves minced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- In a medium mixing bowl whisk together the marinade ingredients.
- Add pork loin to a large zip-top bag and pour the marinade mixture into the bag. Let marinate for at least 3 hours or overnight.
- When ready to cook, preheat oven to 350°F and place pork loin with the marinade into a 9x13 casserole dish.
- Bake uncovered for about 1 to 1 ½ hours making sure to baste the pork every 30 minutes. The pork is fully cooked when the middle of the roast registers 140°F.
- Remove from the oven and let rest for at least 5 minutes before slicing.
- If the pork loin has a fat cap, roast it with the fat cap on top.
- For best results, use an instant read thermometer. Remove the pork from the oven when it reaches 140°F. Overcooking will cause it to be dry.
- Once removed from the oven, remove the pork from the baking pan and let it rest at least 10 minutes before cutting.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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