Description
Slow-Roasted Balsamic Herb Pork Loin
Ingredients
3-4 lb pork loin roast
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 cup balsamic vinegar
1/2 cup chicken broth
1/4 cup brown sugar
1 tbsp Dijon mustard
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
Fresh thyme sprigs (for garnish)
Directions
Preheat Oven: Preheat your oven to 325°F (165°C).
Season the Pork: Pat the pork loin dry with paper towels and season generously with salt and black pepper on all sides.
Sear the Pork: In a large, oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the pork loin and sear until golden brown on all sides, about 3-4 minutes per side. Remove the pork and set aside.
Sauté Aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Make the Glaze: Reduce the heat to medium. Add balsamic vinegar, chicken broth, brown sugar, Dijon mustard, rosemary, and thyme to the skillet. Stir until the sugar is dissolved and the mixture is slightly thickened, about 2-3 minutes.
Roast in the Oven: Return the pork loin to the skillet, spooning some of the glaze over the top. Cover the skillet with a lid or foil and transfer to the oven. Roast for 1.5 to 2 hours, or until the pork reaches an internal temperature of 145°F (63°C), basting with the glaze every 30 minutes.
Rest and Serve: Let the pork rest for 10 minutes after removing it from the oven. Slice and serve with the pan sauce spooned over the top, garnished with fresh thyme sprigs.
Prep Time: 15 minutes
Cook Time: 1.5 – 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Calories: ~380 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof result. First, ensure your pork loin is at room temperature for 30 minutes before cooking for even roasting. When searing, don’t move the pork until it releases easily from the pan for a perfect crust. For the glaze, simmer until it coats the back of a spoon. During roasting, use a digital meat thermometer to check for the precise 145°F internal temperature at the thickest part. The final rest is non-negotiable; it allows juices to redistribute.
Serving Suggestions
This succulent pork loin pairs beautifully with creamy mashed potatoes or polenta to soak up the rich pan sauce. For a lighter side, try roasted Brussels sprouts, asparagus, or a simple arugula salad. For a special occasion, serve with a side of apple compote or cranberry sauce to complement the balsamic’s tangy sweetness.
How-to Summary
In summary: season and sear a pork loin until golden. Sauté onions and garlic, then create a glaze with balsamic vinegar, broth, brown sugar, mustard, and herbs. Return the pork to the skillet, coat with glaze, cover, and slow-roast at 325°F until it reaches 145°F internally, basting occasionally. Rest before slicing and serving with the reduced pan sauce.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. After searing and making the glaze in a separate pan, add everything to the slow cooker and cook on low for 6-7 hours. Thicken the sauce afterwards.
What if I don’t have an oven-safe skillet? After searing, transfer the pork and all glaze ingredients to a roasting pan or casserole dish and cover tightly with foil.
How can I store and reheat leftovers? Store sliced pork and sauce separately in airtight containers for up to 4 days. Reheat gently in a covered skillet with a splash of broth to prevent drying.
Can I use pork tenderloin instead? Yes, but adjust cooking time drastically. A tenderloin will only need 25-35 minutes at 325°F. Always use a thermometer.
Is the balsamic flavor overpowering? The slow roasting and brown sugar mellow the vinegar into a sweet, tangy glaze. For a milder taste, use a high-quality, aged balsamic.
Common Mistakes to Avoid
- Skipping the sear, which builds foundational flavor.
- Not using a meat thermometer, leading to overcooked, dry pork.
- Slicing the pork immediately after roasting, causing all the juices to run out.
- Using a baking dish that’s too large, allowing the glaze to evaporate or burn.
- Not basting during roasting, which misses an opportunity to build flavor and moisture.
Conclusion
This Slow-Roasted Balsamic Herb Pork Loin is a deceptively simple yet elegant centerpiece. The method of searing, glazing, and slow-roasting transforms basic ingredients into a deeply flavorful and incredibly tender meal. Perfect for a cozy family dinner or a holiday gathering, this recipe delivers impressive results with straightforward techniques. Mastering this dish will give you a reliable, crowd-pleasing recipe for years to come.