Balsamic Pork Loin Roast with Vegetables

Fully cooked balsamic pork loin roast sits in a white, enameled pot. Two glasses of wine, a brown plate with golden silverware, and a chopping block sit on the side.

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4.67 — Votes 3 votes

Balsamic Pork Loin Roast with Vegetables

A hearty, easy, and delicious meal, perfect for your next dinner!

Prep Time10

Cook Time1 35

Total Time1 45

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Amber Goulden

Ingredients

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

Instructions

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!

Notes

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.

Nutrition