Pork loin is one of the most versatile and delicious cuts of meat. It’s lean yet juicy, making it the perfect centerpiece for a hearty meal. When combined with a rich, tangy balsamic glaze, it transforms into a dish that’s both elegant and comforting. This recipe for Balsamic-Glazed Pork Loin delivers a beautifully caramelized crust with a juicy, tender interior.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of balsamic vinegar, garlic, honey, and herbs creates a deeply flavorful glaze that enhances the natural richness of pork.
- Juicy & Tender: Cooking pork loin properly ensures a moist, tender bite every time.
- Impress Your Guests: This dish looks and tastes like something from a fine dining restaurant, yet it’s easy to make at home.
- Healthy & Nutritious: Lean pork loin is a great source of protein while the balsamic glaze adds antioxidants and flavor without excess fat.
Ingredients You’ll Need
To make this delicious balsamic-glazed pork loin, you’ll need the following ingredients:
For the Pork Loin:
- 1 (3-4 lb) boneless pork loin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1/4 cup honey (or brown sugar)
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch (optional, for thickening)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). This moderate temperature ensures even cooking while allowing the glaze to caramelize beautifully.
2. Season the Pork Loin
Pat the pork loin dry with paper towels. In a small bowl, mix salt, black pepper, thyme, rosemary, and garlic powder. Rub the seasoning mixture all over the pork loin to coat it evenly.
3. Sear the Pork
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin for 2-3 minutes on each side until golden brown. This step locks in juices and enhances the flavor.
4. Prepare the Balsamic Glaze
While the pork sears, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, soy sauce, and crushed red pepper flakes in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it reduce slightly for about 5 minutes. If you prefer a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in.
5. Glaze the Pork & Roast
Once seared, pour half of the balsamic glaze over the pork loin, brushing to coat evenly. Transfer the skillet to the preheated oven and roast for 40-50 minutes, or until the internal temperature reaches 145°F (63°C).
6. Baste & Rest
Every 15 minutes, baste the pork with more balsamic glaze to build layers of flavor. Once done, remove the pork from the oven and let it rest for 10 minutes before slicing. This ensures maximum juiciness.
7. Slice & Serve
Slice the pork loin into 1/2-inch thick pieces and drizzle with the remaining balsamic glaze. Serve with roasted vegetables, mashed potatoes, or a fresh salad.
Tips for Perfect Balsamic-Glazed Pork Loin
- Choose the Right Cut: Pork loin is different from pork tenderloin. Make sure you get the right cut for this recipe.
- Don’t Overcook: Use a meat thermometer to check for doneness. Overcooked pork can become dry.
- Let it Rest: Allowing the meat to rest before slicing helps retain its juices.
- Enhance the Glaze: For a deeper flavor, let the balsamic glaze simmer for longer.
- Pairing: Serve with a full-bodied red wine like Cabernet Sauvignon or a lighter Pinot Noir.
Variations & Additions
- Herb-Infused: Add fresh rosemary or thyme sprigs to the glaze for more depth.
- Spicy Kick: Increase the red pepper flakes for extra heat.
- Sweet Touch: Add a splash of maple syrup for a richer sweetness.
- Slow Cooker Version: Sear the pork first, then cook on low for 6 hours with the glaze.
What to Serve With Balsamic-Glazed Pork Loin
- Starches: Mashed potatoes, quinoa, or roasted sweet potatoes.
- Vegetables: Garlic green beans, roasted Brussels sprouts, or honey-glazed carrots.
- Salads: A fresh arugula and apple salad or a classic Caesar salad.
Storing & Reheating Leftovers
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven at 300°F for 10-15 minutes, or microwave in short intervals.
- Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw before reheating.
Final Thoughts
This Balsamic-Glazed Pork Loin is a guaranteed crowd-pleaser. It’s easy enough for a weeknight dinner but impressive enough for a special occasion. The balance of sweet, tangy, and savory flavors makes it an unforgettable dish.
Give this recipe a try and let me know how it turns out in the comments below! 🍽️