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
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  • 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
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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. 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