Looking to elevate your weeknight dinner game? Dive into this succulent balsamic pork loin recipe that’s a cinch to make but tastes like a gourmet masterpiece. With its sweet and tangy glaze, it’ll have your taste buds doing a happy dance in no time!
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Pork loin is relatively low fat, so it inherently won’t be as flavorful as, say, a pork shoulder. Here, we make up for that by searing the pork loin to create our first layer of flavor, then we slather a quick balsamic sauce over top that can also be reserved for dipping. Finally, we roast it alongside onions, garlic, and thyme to infuse it with flavor as it cooks.
This balsamic pork loin roast is perfect for a Sunday dinner, great for company, and would even make for a fantastic main course for any special occasion meal!
Why You’ll Love This Recipe
- It’s perfectly cooked – because this recipe calls for cooking the pork loin to a certain temperature (145°F), it’s a good idea to use a meat thermometer when cooking the pork so that it is perfectly juicy.
- It’s impressive but easy – for being an absolute showstopper, this recipe is REALLY easy.
Balsamic Pork Loin Recipe Ingredients
You’ll need a handful of ingredients for the balsamic glaze, veggies to accompany the roast, and the pork roast itself. Find ingredient notes (including substitutions and swaps) below.
- Coconut aminos – this recipe calls for 3 tablespoons of coconut aminos. If you’ve never purchased them before, they can usually be found either in the health food aisle or near the soy sauce at your local grocery store.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Omit any of the veggies – this recipe calls for carrots, onion, potatoes, and mushrooms, and any of the three can be omitted. If you want to make just the pork loin, you can omit all of the veggies.
How to Make Balsamic Pork Loin Roast
As mentioned above, this recipe is incredibly easy for how impressive it is. Here’s the full how-to:
Step 1: Preheat the oven to 325°F. Whisk together the ingredients for the balsamic glaze.
Step 2: Heat olive oil a large, oven-safe lidded pot over medium-high heat. Add the onions, whole garlic cloves, and carrots and cook 3-4 minutes per side until browned and remove from the pan.
Step 3: In a small bowl, combine the salt, pepper, and garlic powder, and season the pork roast liberally.
Step 4: Add the pork roast to the pan, and brown for 5-6 minutes on one side, then flip.
Step 5: Spoon the balsamic glaze over the pork roast, then add the onions and garlic back to the pan, along with the potatoes, mushrooms, broth, and thyme sprigs.
Step 6: Place the lid on the pot and bake at 325°F for 1 hour, or until the center of the pork roast reaches 145°F.
Step 7: Remove the roast from oven and let sit for 15 minutes before slicing, then serve!
Our BIGGEST tip when cooking any sort of protein is to use a meat thermometer. Trust us when we say that this ~$20 investment will make such a huge impact on all of your future protein endeavors. Using a meat thermometer allows you to pull your meat from the oven when it’s at the PERFECT temperature so that it is always moist and juicy and never, ever dried out.
How to Serve
Serve your pork loin sliced alongside the veggies for a complete meal. If you want to add one more component, a simple arugula side salad would be an excellent choice.
How to Store and Reheat
Store any leftover pork loin and veggies in an airtight container in the refrigerator for up to 4 days.
When you’re ready to reheat it, simply pop the leftovers in the microwave for 1-2 minutes or in a skillet on the stovetop (medium heat) for 7-8 minutes.
Frequently Asked Questions
A MEAT THERMOMETER! Seriously. We believe that an in-oven meat thermometer makes all the difference when it comes to juicy, perfectly-cooked proteins.
We think that covering the pork tenderloin while roasting makes for the juiciest roast.
145°F is what we always cook our pork to. Use an in-oven thermometer to determine the temperature of your pork loin and pull it out of the oven at the right time.
If you tried this Balsamic Pork Loin or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Balsamic Pork Loin Roast with Vegetables
For the balsamic glaze:
- ¼ cup Dijon mustard
- 3 tablespoons balsamic vinegar
- 3 tablespoons coconut aminos
- 2 tablespoons honey
- 1 ½ teaspoons garlic powder
For the pork loin and vegetables:
- 1, 3-4 pound pork loin
- 1/2 tablespoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 onion, cut into 6 wedges
- 4 cloves garlic
- 4 carrots, cut into 1-inch chunks
- 2 pounds fingerling potatoes
- 1 pound cremini mushrooms
- 1 cup chicken broth
- 5 sprigs fresh thyme
- Preheat the oven to 325°F.
- Whisk together the ingredients for the balsamic glaze.
- Heat olive oil a large, oven-safe lidded pot over medium-high heat. Add the onions, whole garlic cloves, and carrots and cook 3-4 minutes per side until browned and remove from the pan.
- In a small bowl, combine the salt, pepper, and garlic powder. Season pork roast liberally with the salt and pepper then add to the pan. Brown 5-6 minutes on one side, then flip.
- Spoon the balsamic glaze over the pork roast, then add the onions and garlic back to the pan, along with the potatoes, mushrooms, broth, and thyme sprigs.
- Place the lid on the pot and bake at 325°F for 1 hour, or until the center of the pork roast reaches 145°F.
- Remove the roast from oven and let sit for 15 minutes before slicing, then serve!