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 with root vegetables perfect for roasting.

Balsamic Pork Loin with herbs

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 ready for baking in a roasting dish

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.

Balsamic Pork Loin baked on a parchment lined tray

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 in the bottom of a casserole dish (or on a raft of vegetables if desired).
  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 it from the oven. Let it rest about 10 minutes before slicing.

The roast will continue to cook as it rests!

Balsamic Pork Loin on a wooden board

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

closeup of Balsamic Pork Loin
4.98 from 82 votes
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
Nothing smells better coming from the oven than a balsamic roasted 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

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  • 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.

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
roasted Balsamic Pork Loin
closeup of roasted Balsamic Pork Loin
Balsamic Pork Loin baked and unbaked
About the author


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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. 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.

  1. 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

  2. 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

  3. 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.

  4. 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

  5. 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