Balsamic Glazed Pork Loin
This simple recipe results in a flavorful pork loin perfect for a weeknight dinner. Try substituting savory Neapolitan Herb Balsamic Vinegar for the Traditional Balsamic Vinegar for a tasty variation on the original recipe.
Balsamic Glazed Pork Loin
American
Meats & Barbecue
Ingredients
- ½ C. Traditional Balsamic Vinegar
- ½ C. Extra Virgin Olive Oil
- 1 tsp. Garlic Powder
- ½ tsp. Onion Powder
- ¼ C. Honey
- Sea Salt, Fine (to Taste)
- Black Pepper, Coarse Ground (to Taste)
- 1 ½ - 2 lb. Boneless Pork Loin
Directions
Whisk together the balsamic vinegar, extra virgin olive oil, garlic powder, onion powder, salt, pepper, and honey in a small bowl.
Pour ¾ cup of the balsamic mixture over the pork loin in a large resealable plastic bag. Securely close the bag and chill in the refrigerator for at least 2 hours (or for as long as overnight). Turn the bag over occasionally, so that the marinade flavors the entire pork loin.
Preheat oven to 350° F. Transfer marinated roast from the bag to a 9”x13″ baking dish and coat with the remaining marinade from the bag. Roast the pork until a thermometer inserted into the thickest part of the meat registers 145° F.
While roast is cooking, baste it frequently with the marinade. Remove finished roast from oven, transfer to a serving platter or carving board, and allow to rest for 10 minutes before slicing and serving.