Balsamic Pork Loin


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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!

If you can roast a chicken, then you can definitely roast a perfect pork loin (keep in mind it is different than a pork tenderloin)! Cook on a raft of root vegetables perfect for roasting.

The Difference Between Pork Loin vs. Pork Tenderloin

Pork tenderloin is a long thin cut of meat. It is best cooked at a high temperature for a short amount of time and can either be roasted or grilled.

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.

Balsamic pork loin marinated in a casserole dish garnished with rosemary and parsley.

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.

Overview of roasted balsamic pork loin on a baking sheet lined with parchment paper.

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.

  1. Preheat the oven and place the pork loin on a rack, or a raft of vegetables, on the bottom of a casserole dish.
  2. Pour the marinade over top and bake, uncovered (see recipe below).
  3. 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 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

4 from 1 vote
Review Recipe

Balsamic Pork Loin

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Marinade 3 hours
Total Time 1 hour 45 minutes
Servings 8
Author Holly Nilsson
Course Main Course
Cuisine American
Nothing smells better coming from the oven than a balsamic roasted pork loin!

Ingredients

  • 3.5-4 lb pork loin
Marinade
  • 1/2 cup dry white wine
  • 1/4 cup balsamic vinegar
  • 1/4 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

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Instructions

  1. In a medium mixing bowl whisk together the marinade ingredients.

  2. 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.

  3. When ready to cook, preheat oven to 350°F and place pork loin with the marinade into a 9x13 casserole dish.

  4. 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.

  5. Remove from the oven and let rest for at least 5 minutes before slicing.
Nutrition Information
Calories: 398, Fat: 16g, Saturated Fat: 4g, Cholesterol: 143mg, Sodium: 405mg, Potassium: 874mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 6g, Protein: 51g, Vitamin A: 24%, Vitamin C: 1%, Calcium: 20%, Iron: 1%

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

Keyword Balsamic Pork Loin
Roasted balsamic pork loin on a baking sheet lined with parchment paper.
Roasted balsamic pork loin on a baking sheet lined with parchment paper.
Top photo - Roasted balsamic pork loin on a baking sheet lined with parchment paper. Bottom photo - Balsamic pork loin marinated in a casserole dish garnished with rosemary and parsley.

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Holly

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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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Comments

  1. After I spooned some of the marinade over my serving I liked this quite well but without it the pork was a little tough and really not flavorful. I’m glad the instructions included pouring the marinade into the baking dish although I don’t think they instruct to serve over the servings.