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
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Balsamic Pork Loin

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

Ingredients  

  • 3 ½-4 pound pork loin

Marinade

  • 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

Instructions 

  • 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.

Notes

  • 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.
4.97 from 94 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

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Balsamic Pork Loin baked and unbaked

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About the author

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. 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!

  2. 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.

  3. 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

  4. 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

  5. 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.

  6. 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

  7. 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