Balsamic Roasted Pork Loin

Savor the delicious joy of Balsamic Roasted Pork Loin, which is made with tender pork loin marinated in a flavorful mixture of olive oil, garlic, balsamic vinegar, and aromatic herbs. The end product is a rich, sweet, and tangy flavor with a soft, juicy texture that melts in your tongue. The dish’s name comes from the delicious balsamic glaze that coats the pig, resulting in a tasty and fulfilling culinary masterpiece. This recipe is truly delicious and will provide a symphony of textures and flavors to enhance your dining experience.

Balsamic Roasted Pork Loin Ingredients

• Pork Loin (2 pounds)
• Balsamic Vinegar (1/2 cup)
• Olive Oil (1/4 cup)
• Garlic (4 cloves, minced)
• Rosemary (1 tablespoon, chopped)
• Thyme (1 tablespoon, chopped)
• Honey (2 tablespoons)
• Salt and Pepper (to taste)

How to make this recipe

1. Set your oven’s temperature to 375°F (190°C) to start.
2. Combine 2 tablespoons honey, 1/2 cup balsamic vinegar, 1/4 cup olive oil, minced garlic, chopped thyme, and rosemary in a bowl.
3. Give the 2-pound pork loin a liberal amount of salt and pepper, then cover it completely with the balsamic marinade and let it sit for at least half an hour.
4. Place the marinated pork loin in a roasting pan and roast it for 45 to 60 minutes, or until the internal temperature reaches 145°F (63°C), in a preheated oven.
5. For a caramelized outside, baste the pork with the marinade every fifteen minutes. After cooking, give the pork ten minutes to rest before slicing.

Recipe Variations

• A Balsamic Roasted Pork Loin Infused with Citrus. Pour in some freshly squeezed lemon or orange juice to start this citrus-infused balsamic marinade. The tangy, vibrant undertones give the savory pork a refreshing twist, resulting in a delectable marriage of flavors.
• With Herb Crème. Apply a crust of finely chopped fresh herbs such as sage, rosemary, and thyme on your pork loin to turn it into a herb-infused experience.
• With Garlic and Rosemary Crusting. Intensify the garlic and rosemary flavors to take your pork loin on a sensory adventure. To achieve a strong, fragrant infusion, add more chopped rosemary and minced garlic to the marinade.
• With Mediterranean Infusion. This version will take your palate to the Mediterranean thanks to the addition of feta cheese, sun-dried tomatoes, and olives to the balsamic marinade.

What  to serve with Balsamic Roasted Pork Loin

• Garlic Mashed Potatoes. The savory Balsamic Roasted Pork Loin pairs well with the velvety texture and strong garlic overtones of these creamy garlic mashed potatoes.
• Quinoa and Cranberry Salad. A refreshing quinoa and cranberry salad provides a light and vibrant counterpart to the rich Balsamic Roasted Pork Loin.
• Roasted Brussels Sprouts with Balsamic Glaze. Roasted Brussels sprouts, drizzled with a balsamic glaze, offer a delightful contrast of textures and flavors.

How To Store This Recipe?

1. In The Fridge: Store leftover Balsamic Roasted Pork Loin in an airtight container in the refrigerator for up to three days.
2. In The Freezer: For longer storage, wrap the cooled pork loin tightly in plastic wrap and aluminum foil before placing it in the freezer for up to three months.
3. To Reheat: To reheat, preheat the oven to 325°F (163°C), place the frozen or refrigerated pork loin in a covered dish, and warm for 20-30 minutes until thoroughly heated.

Balsamic Roasted Pork Loin Recipe Nutrition Facts

Protein: Rich source from the 2-pound pork loin
Fat: Healthy fats from 1/4 cup olive oil
Carbohydrates: Minimal, mainly from 2 tablespoons of honey
Vitamins and Minerals: Abundant in garlic, rosemary, and thyme, contributing essential nutrients
Dietary Fiber: Negligible, with a focus on protein and healthy fats
Sodium: Moderate, influenced by salt to taste
Antioxidants: Found in balsamic vinegar, enhancing overall nutritional value
Natural Sugars: Present in honey, providing a touch of sweetness
Cholesterol: Low, as pork loin is a lean cut
Omega-3 Fatty Acids: Present in olive oil, supporting heart health
Iron: Contributed by the pork loin, aiding in blood circulation.

Try More Recipes:

• Christmas Cranberry Salad – The Hungry Pantry
• Christmas Roasted Vegetables – The Hungry Pantry
• Wild Rice Stuffed Acorn Squash – The Hungry Pantry
• Best Soft Christmas Cookies – The Hungry Pantry

Balsamic Roasted Pork Loin

Author: dhoha123 Cuisine:American, UK, French, Italian, australia Courses:Breakfast Recipes, Dinner Recipes, Recipes Recipe Keys:Balsamic Roasted Pork Loin

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:6 servingsCalories:approximately 300 calories per serving kcal Best Season:Available

Description

Savor the delicious joy of Balsamic Roasted Pork Loin, which is made with tender pork loin marinated in a flavorful mixture of olive oil, garlic, balsamic vinegar, and aromatic herbs. The end product is a rich, sweet, and tangy flavor with a soft, juicy texture that melts in your tongue. The dish’s name comes from the delicious balsamic glaze that coats the pig, resulting in a tasty and fulfilling culinary masterpiece. This recipe is truly delicious and will provide a symphony of textures and flavors to enhance your dining experience.

Ingredients

• Pork Loin (2 pounds)
• Balsamic Vinegar (1/2 cup)
• Olive Oil (1/4 cup)
• Garlic (4 cloves, minced)
• Rosemary (1 tablespoon, chopped)
• Thyme (1 tablespoon, chopped)
• Honey (2 tablespoons)
• Salt and Pepper (to taste)

Instructions

1. Set your oven’s temperature to 375°F (190°C) to start.
2. Combine 2 tablespoons honey, 1/2 cup balsamic vinegar, 1/4 cup olive oil, minced garlic, chopped thyme, and rosemary in a bowl.
3. Give the 2-pound pork loin a liberal amount of salt and pepper, then cover it completely with the balsamic marinade and let it sit for at least half an hour.
4. Place the marinated pork loin in a roasting pan and roast it for 45 to 60 minutes, or until the internal temperature reaches 145°F (63°C), in a preheated oven.
5. For a caramelized outside, baste the pork with the marinade every fifteen minutes. After cooking, give the pork ten minutes to rest before slicing.

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