Delicious as is, or cooked with smoky bacon draped on top, this succulent balsamic pork loin will satisfy the hungriest appetites!
An Easy Pork Loin Recipe
This pork loin roast recipe is easy enough for every day and is elegant enough for guests. Pork loin roast is an affordable and lean cut that can be made once and enjoyed all week for sandwiches or as leftovers. Just like crockpot tenderloin, this recipe benefits from cooking low and slow in the oven. The meat is juicy and tender with a delicious crust.
Pork Loin vs Pork Tenderloin
Pork loin and pork tenderloin are different cuts of meat and cannot be used interchangeably. Pork loin is thicker (about 4-inches in diameter) with a fat cap on top – and requires a longer cook time at a lower temperature to make tender. A pork tenderloin (about 2-inches in diameter) benefits from high heat and a shorter cooking time since it is a long and thinner piece of meat. (Use this pork tenderloin recipe for roasting).
Ingredients for Roast Pork Loin
Pork loin – Pork loin is also called pork loin roast or center-cut roast and it does sometimes have a bone. This recipe uses a boneless pork loin roast, about 3 ½ to 4 pounds. If your piece is larger or smaller, you will need to adjust the cooking time.
Marinade – This balsamic marinade adds flavor and helps tenderize the pork loin. is the perfect marriage of acids, oil, a sweetener, and savory herbs. Fresh herbs can be replaced with 1 teaspoon of dried. If needed replace the honey with brown sugar or maple syrup.
Variations – Create a “raft” of potatoes, carrots, and onions for the pork loin to rest on as it cooks. Serve the veggies as a side with the meat. Before oven-roasting, cover marinaded pork loin with strips of bacon to add a smoky flavor, if desired.
How to Cook Pork Loin
Tender balsamic pork loin is infused with savory flavor and is so easy to make!
How Long to Cook Pork
Cook pork loin for 20 to 22 minutes per pound or until it reaches an internal temperature of 140°F. Remove the pork from the pan and let it rest for 5 to 10 minutes before slicing.
Use a an instant read thermometer and remove the pork from the oven when it is 138 to 140°F. The temperature will continue to rise as it rests. The pan drippings (marinade and juices) can be simmered and thickened with a little bit of cornstarch to serve as a sauce if you’d like. Keep leftover pork loin covered in the refrigerator for up to 4 days or in the freezer for up to 3 months!
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