Balsamic Glazed Pork Loin
by RoryThis 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
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Category
Meats & Barbecue
Ingredients
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½ C. Traditional Balsamic Vinegar
½ C. Extra Virgin Olive Oil
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1 tsp. Garlic Powder
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½ tsp. Onion Powder
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¼ C. Honey
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Sea Salt, Fine (to Taste)
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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.