Balsamic Pork Loin Roast

Balsamic Pork Loin Roast

Ready in 1 hour
4.3 avg, 26 review(s) 88% would make again

Top-ranked recipe named "Balsamic Pork Loin Roast"

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An easy and delicious recipe from Market Street grocery and inspired by a pork tenderloin recipe from Rachel Ray. The herb rub makes a delicious crust, and the flavor of the rosemary, thyme, garlic and balsamic vinegar subtly infuse the entire roast.

"This recipe is the kind I like, the ingredients are things you find in your cupboard every day. Easy and good, a perfect quick meal. I paired it with rice and steamed veg."

- janetlochhead-luisser


Are you making this? 
1 pork loin roast; about 4 lbs.
3 tbsp Balsamic vinegar
2 tbsp Extra Virgin Olive Oil
4 cloves garlic; slivered
Kosher salt; to taste
Black pepper; coarsely ground; to taste
2 sprigs fresh rosemary leaves; stripped and finely chopped
2 sprigs fresh thyme leaves; stripped and finely chopped

Original recipe makes 16 Servings



1. Preheat oven to 375 degrees F.

2. Place the pork, fat side up, in a glass baking dish. Coat the roast with the balsamic vinegar, rubbing vinegar into the meat. Drizzle roast with the olive oil, just enough to coat it. Cut small slits all over the fat side of the roast, and insert garlic slivers into the slits.

3. Combine the salt, pepper, rosemary and thyme. Rub roast with the herb mixture.

4. Bake for 15-20 minutes per pound, until inside of the roast reaches 165 degrees F. Remove roast from oven, and wait 10-15 minutes before slicing.


Added on Award Medal

OMG... so good. photo by Pinkypaddock Pinkypaddock

I used my stainless steel grill pan in a dual convection oven. A two pound roast took just over 40 minutes. photo by FatBoy2002 FatBoy2002

photo by kerr1218 kerr1218

All ready to be cooked! photo by evelayman evelayman

Calories Per Serving: 247 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Balsamic Pork Loin Roast All 26 reviews

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AWESOME!!! Made this for Easter, the ppl went nuts, and a few have been blowing me up the recipe since then :)
timintexas moments ago
Excellent! Next time I would make some of horseradish source.
jimalee 8 months ago
lmclane74 9 months ago
Amazing, Even my kids ate it up!
lmclane74 9 months ago
This is an explosion of flavor!!! An unbelievably juicy meal!! The right amount of Rosemary seals the deal!
fatboydave 10 months ago
Loved this recipe. Came out juicy and yummy! Will be making this again.
Mayfromgulfport 10 months ago
abiyarae 1 year ago
Great recipe but careful with timing. My roast was too dry because I was too thermometer focused. Taste was really good still. Thanks!
Uwe74 1 year ago
markbollow 1 year ago
Easy enough. A basalmic finishing sauce would have been nice. My fault I over-cooked it so it was dry but I WOULD try again.
MrsBallard 1 year ago
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