A flavorful herb and balsamic marinade makes this pork loin recipe as delicous as it is easy!

Delicious as is, or cooked with smoky bacon draped on top, this succulent balsamic pork loin will satisfy the hungriest appetites!

Balsamic Pork Loin with herbs

An Easy Pork Loin Recipe

  • This pork loin roast recipe is easy enough for every day and is elegant enough for guests.
  • Pork loin roast is an affordable and lean cut that can be made once and enjoyed all week for sandwiches or as leftovers.
  • Just like crockpot tenderloin, this recipe benefits from cooking low and slow in the oven. The meat is juicy and tender with a delicious crust.

Pork Loin vs Pork Tenderloin

Pork loin and pork tenderloin are different cuts of meat and cannot be used interchangeably.

Pork loin is thicker (about 4-inches in diameter) with a fat cap on top – and requires a longer cook time at a lower temperature to make tender. A pork tenderloin (about 2-inches in diameter) benefits from high heat and a shorter cooking time since it is a long and thinner piece of meat. (Use this pork tenderloin recipe for roasting).

Balsamic Pork Loin on a wooden board

Ingredients for Roast Pork Loin

Pork loin – Pork loin is also called pork loin roast or center-cut roast and it does sometimes have a bone. This recipe uses a boneless pork loin roast, about 3 ½ to 4 pounds. If your piece is larger or smaller, you will need to adjust the cooking time.

Marinade – This balsamic marinade adds flavor and helps tenderize the pork loin. is the perfect marriage of acids, oil, a sweetener, and savory herbs. Fresh herbs can be replaced with 1 teaspoon of dried. If needed replace the honey with brown sugar or maple syrup.

Variations – Create a “raft” of potatoes, carrots, and onions for the pork loin to rest on as it cooks. Serve the veggies as a side with the meat. Before oven-roasting, cover marinaded pork loin with strips of bacon to add a smoky flavor, if desired.

Mix it Up

As long as you have oil, acid, and sugar – feel free to change the marinade based on your pantry! Dijon mustard, cider vinegar, Italian seasoning, onion powder or other spices are great in this pork roast recipe!

Balsamic Pork Loin before cooking

How to Cook Pork Loin

Tender balsamic pork loin is infused with savory flavor and is so easy to make!

  1. Prepare the marinade in a small bowl as per the recipe below.
  2. Place the pork loin and marinate for at least 3 hours or overnight.
  3. Bake the pork loin with the marinade in a casserole dish, basting the pork loin with the marinade every 30 minutes.
  4. Remove the pork loin and let it rest before slicing.

How Long to Cook Pork

Cook pork loin for 20 to 22 minutes per pound or until it reaches an internal temperature of 140°F. Remove the pork from the pan and let it rest for 5 to 10 minutes before slicing.

  • Use a an instant read thermometer and remove the pork from the oven when it is 138 to 140°F. The temperature will continue to rise as it rests.
  • The pan drippings (marinade and juices) can be simmered and thickened with a little bit of cornstarch to serve as a sauce if you’d like.
  • Keep leftover pork loin covered in the refrigerator for up to 4 days or in the freezer for up to 3 months!

More Delicious Pork Recipes

Did your family love this Balsamic Pork Loin? Leave us a rating and a comment below!

closeup of Balsamic Pork Loin
4.98 from 120 votes↑ Click stars to rate now!
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Balsamic Pork Loin

This balsamic pork loin has a sweet glaze and cooks to tender juicy perfection.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Marinade 3 hours
Total Time 1 hour 45 minutes
Servings 8


  • 3 ½-4 pound pork loin roast


  • ½ cup dry white wine
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 4 cloves garlic minced, or 1 teaspoon garlic powder
  • 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


  • 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 9×13 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.


  • 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.
  • Leftover pork loin will keep in the refrigerator for 4 days and in the freezer for 3 months. 
4.98 from 120 votes

Nutrition Information

Calories: 398 | Carbohydrates: 7g | Protein: 51g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 405mg | Potassium: 874mg | Fiber: 1g | Sugar: 6g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
cooked Balsamic Pork Loin with a title
close up of Balsamic Pork Loin slice and writing
close up of Balsamic Pork Loin slices with a title
cooked Balsamic Pork Loin and slices on a cutting board with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This was delicious. I didn’t have time to marinate the meat, so I cooked it in the marinade, basting every 1/2 hour. It was moist and tender, had a nice crispy crust on the fat cap. Will definitely make this again!5 stars

    1. This is great marinade for pork, if the rolled pork is stuffed, the balsamic marinade could soak into the stuffing and be a bit too strong tasting. The pork could be marinated and patted dry before rolling.

  2. Hi Holly,
    This recipe sounds delicious! I noticed that the pork loin is trussed in some pics but not in others. (I do realize that it would be removed before serving.) Would you please clarify if you suggest trussing or not? If you do, would you please explain why and when this is done. (This will be my first-time attempting to cooking a pork loin.) Thank you for your wonderful recipes!

    1. Trussing the loin helps ensure it cooks uniformly. I do tend to truss my pork loin, but it’s not always necessary. I hope this helps Terri.

      I am so glad you are enjoying the recipes!

    1. I haven’t tried it so I can’t say for sure Gayle. If you try it I would love to hear how it turns out!

  3. Made this for supper tonight. It was a “hit” everyone loved it. Followed the recipe to the letter. Came out from the oven in one hr. Moist, juicy and great flavors. Will be making this again. Thank you Holly. PS. I deleted my other pork loin recipes!

  4. I’ve tried several Pork Loin recipes and they all came out dry I hope yours works. The reason I’m writing is you don’t mention the fat cap, should it go up or down or remove it before roasting. Next do you put anything, salt, pepper or just the spices you put in the brine and when you baste it.4 stars

    1. Salt and pepper are used in the marinade and we find it seasoned enough for our liking. You can add additional salt and pepper if you’d like. The fat cap should go up. If the pork is coming out dry, it is likely overcooked.

      For the best results, use a meat thermometer and remove the pork from the oven when it reaches 140°F or just a few degrees before. Remove it from the pan and let it rest before cutting. Let us know how it goes!

    1. Hi Shu, I haven’t tried this recipe with a pork tenderloin but it should work. You will need to adjust the cooking times though.

  5. I love this pork loin so tender, great flavor, I added my spin to it ( from my mom, we are from Barcelona, Spain) I put the roast in a bed of one red bell pepper, and 12 onions, sliced, 20 minutes or so before roast is done, I had chuck of potatoes, fried in olive oil till tender, and sautee mushrooms, complete meal!!!!!!!!!!!!!!!!!!5 stars

    1. So glad you love it Monica and your spin sound delicious! But glad to know it was one onion instead of 12

  6. So tender, easy, delicious one of my favs i try to make it once a week, great for a winter evening but good anytime!!!!!5 stars

  7. Have you tried this in a pressure cooker or would it change the flavor? Just not always home long enough to watch in an oven.

  8. Making this again tonight (third time). The sauce is delicious and the roast comes out perfectly–my family loves it. Can’t wait to try more of your recipes. Thanks, Holly!5 stars

  9. This is so easy and delicious. It became a family favourite in one dinner. I reduced the rest of the marinade for a sauce, served with roasted root vegetables and mashed potatoes.Thanks for the inspiration.5 stars

      1. Going with crock pot at high for 4 hours. Hopefully this will work well too!5 stars