Name: Balsamic Pork Loin
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 3 ½ to 4 pounds pork loin roast; ½ cup dry white wine; ¼ cup balsamic vinegar; ¼ cup olive oil; 2 tablespoons honey; 4 cloves garlic minced; 2 teaspoons fresh thyme leaves; 2 teaspoons chopped fresh rosemary; 1 teaspoon kosher salt; 1 teaspoon black pepper

Instructions

6 steps

For the marinade, in a medium mixing bowl whisk together wine, vinegar, oil, honey, garlic, thyme leaves, rosemary, salt, and pepper.

Pat the pork loin dry with a paper towel and add it to a large zippered freezer bag. Add the marinade and turn the pork to ensure it is coated. Marinate for at least 3 hours or overnight, turning occasionally.

Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 350°F.

Add the pork loin and the marinade to a 9×13 casserole dish.

Roast uncovered for 1 to 1 ½ hours making sure to baste the pork every 30 minutes. Cook until a meat thermometer reaches 140°F.

Remove from the oven and transfer the pork to a plate. Let it rest for 5 to 10 minutes before slicing.

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