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!
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).
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.
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!
How to Cook Pork Loin
Tender balsamic pork loin is infused with savory flavor and is so easy to make!
- Prepare the marinade in a small bowl as per the recipe below.
- Place the pork loin and marinate for at least 3 hours or overnight.
- Bake the pork loin with the marinade in a casserole dish, basting the pork loin with the marinade every 30 minutes.
- 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!
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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
- 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.
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
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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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