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 106 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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


  • 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.
4.98 from 106 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
roasted Balsamic Pork Loin
closeup of roasted Balsamic Pork Loin
Balsamic Pork Loin baked and unbaked


, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I have made this recipe at least 10 times and it is a family favorite. Just the perfect blend of sweet and savory, and the meat is very tender. And, yes, the smell coming from the oven is divine! Thank you so much for sharing this recipe.5 stars

  2. We enjoyed, but weren’t blown away. Had to sub chicken broth for white wine, so perhaps that made a difference. Baking time was right on. Always a fan of easy recipes with regular ingredients; I think the problem is that pork loin tends to be tough, so I will probably stick with using it for pork carnitas or pulled pork.4 stars

  3. I wanted to try this marinade, I just purchased a bottle of Chef’s Reduction balsamic vinegar of Modena, placed the tenderloin on a bed of quartered pears and sliced onion and each corner wrapped russet potatoes. I smells great, it is currently baking and cannot wait to try it!5 stars

  4. This was so delicious!! The only change I made was to use apricot balsamic rather than regular, since I had some. It added a little bit of sweetness that sent the flavor over the top! We will definitely be making this again.5 stars

  5. Excited to make this tomorrow! Can you explain more about what you mean by a raft of root vegetables? Should I use whole or mashed?5 stars

    1. While it’s not required, I sometimes place root vegetables either on the pan with the loin or roast the loin on a little raft or platform vegetables. You can use whole veggies (like carrots, parsnips or celery).

  6. Made this today. I had no white wine so I substituted 1/4 c orange juice and 1/4 c water. This was soooo good! When I sliced the meat, I arranged it on a platter and drizzled the pan sauce over all. Excellent with garlic mash potatoes!!5 stars

    1. Pork loin can definitely be grilled. They take longer than a tenderloin so I would suggest using indirect heat (and then a bit of direct heat to crisp it up). Let us know how it goes if you try it!

    1. Hi Tara, any dry white wine will work for this recipe. You can try a sauvignon blanc or a pinto grigio, both would work well.

  7. Hi Holly,
    I was just wondering if you could swear the roost in a cast iron skillet guest to give the outside a nice browned crust in the outside – or would it be a waste of time since you are baking the roast in the marinade? Thanks!

    1. Hi Carol, you definitely could sear the roast before baking in the marinade. It will add another layer of flavor to your marinade.

      1. .. I’m going through your recipe .((as well as your comments)).. for the first time today, & I tip my hat off to YOU Miss.Lady …. For having the patience and courtesy that you do!!!.

        Thank you,
        For the Great Recipe5 stars

    1. Hi Nicole, you could replace it with a chicken or vegetable broth. It does change the flavor but will still make a delicious marinade!

    1. Hi Lisa, a pork Loin needs about 20-22 minutes per pound. So you will want to cook it for 30-35 minutes. Use a meat thermometer to ensure it’s done, testing to make sure the internal temperature reaches 140°F.

    1. Hi Barbara, we preheat the oven to 350°F for this recipe as listed in step 3.

  8. 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.4 stars