Balsamic-Roasted Pork Loin
A juicy and tender balsamic-roasted pork loin that requires minimal effort, perfect for meal prep and tasty leftovers.
Ingredients
Main Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 Tbsp steak seasoning rub
- 1 (2 lb) boneless pork loin roast
Optional Ingredients
- 1–2 cloves garlic, minced for extra aroma
- 1–2 tsp honey or brown sugar if you like a sweeter glaze
- fresh herbs (rosemary or thyme) for a roast-style flavor
- black pepper extra, for a bolder crust
Instructions
Preparation
- In a bowl, whisk together the balsamic vinegar, olive oil, and seasoning rub.
- Place the pork loin in a zip-top bag and pour in the marinade.
- Seal and chill at least 2 hours, turning once, or marinate overnight for deeper flavor.
Mixing / Assembling
- Preheat oven to 350°F (175°C).
- Transfer the pork to a 9×13-inch baking dish.
- Pour the marinade over the pork.
Cooking / Roasting
- Roast for about 1 hour, basting every 15 minutes with the pan juices.
- Cook until a meat thermometer inserted into the center registers 145°F.
- If your pork loin is thicker or thinner than average, rely on temperature—not time.
Resting / Finishing
- Remove from oven and let rest 10 minutes before slicing.
- Slice against the grain into serving pieces.
- Spoon a little of the pan juice over the slices when serving.
Notes
Best texture tip: Use a thermometer and pull at 145°F. Overcooking is the fastest way to dry pork loin. Flavor enhancement: Marinate overnight for the deepest balsamic flavor. Common mistake to avoid: Slicing immediately—resting keeps juices in the meat. Pan juice tip: If the pan juices taste strong, whisk in a splash of water and spoon over slices like a light sauce. Optional substitutions: Any all-purpose savory seasoning blend works if you don’t have steak rub.