Get ready to transform your dinner table with a show-stopping main course that will have your guests begging for the recipe! This Balsamic Glazed Pork Loin is not just a meal; it's a culinary experience that perfectly balances sweet, tangy, and savory flavors in every single bite. Imagine a tender, juicy pork loin with a glossy, caramelized exterior that glistens under the light, promising an explosion of flavor that will make your taste buds dance with delight.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lb pork loin
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking and helps maintain moisture.
- Preheat the oven to 375°F (190°C). Pat the pork loin dry with paper towels to remove excess moisture, which helps achieve a better sear and crust.
- Season the pork loin generously with salt and pepper on all sides, ensuring even coverage for maximum flavor.
- In a small bowl, whisk together balsamic vinegar, honey, and minced garlic to create the glaze. Set aside.
- Heat a large oven-safe skillet over medium-high heat. Add a small amount of oil and sear the pork loin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Pour half of the balsamic glaze over the pork loin, coating it evenly. Reserve the remaining glaze for basting during cooking.
- Transfer the skillet with the pork loin directly into the preheated oven. Roast for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 145°F (63°C).
- Every 20 minutes, baste the pork loin with the remaining balsamic glaze to enhance flavor and create a rich, glossy exterior.
- Once the pork reaches the desired temperature, remove from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- After resting, slice the pork loin against the grain into 1/2-inch thick slices. Drizzle any remaining pan juices over the meat.
- Garnish with fresh rosemary sprigs before serving. The herb adds a fragrant, earthy note to complement the sweet and tangy glaze.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature for 30 minutes before cooking to ensure even heat distribution and maximum juiciness.
- Pat Dry for the Perfect Sear: Use paper towels to remove excess moisture from the meat, which helps create that irresistible golden-brown crust.
- Invest in a Meat Thermometer: For foolproof results, use an instant-read thermometer to check that your pork reaches the perfect 145°F internal temperature.
- Basting is Your Best Friend: Regularly basting with the balsamic glaze creates layers of flavor and a beautiful, glossy finish.
- Resting Matters: Never skip the resting period! Letting the meat rest allows the juices to redistribute, ensuring each slice is incredibly tender and moist.
- Slice Against the Grain: When serving, always slice the pork loin against the grain to guarantee the most tender, melt-in-your-mouth texture.
Nutrition Facts
Calories: 207kcal
Carbohydrates: g
Protein: g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 50mg
