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Balsamic Glazed Pork Roast: A Delicious Recipe for Your Next Dinner Party


  • Author: Clara
  • Total Time: 75 minutes
  • Yield: 6-8 servings 1x

Description

This Balsamic Honey Glazed Pork Loin Roast features a sweet and tangy marinade that infuses the meat with flavor, while roasting alongside caramelized vegetables. Ideal for family meals or special occasions, it’s a delicious and impressive dish that can be prepared in advance.


Ingredients

Scale
  • 1 (3-4 pound) pork loin roast
  • 1 cup balsamic vinegar
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 cups carrots, cut into 1-inch pieces
  • 2 cups potatoes, cut into chunks (optional)

Instructions

  1. In a medium bowl, combine balsamic vinegar, honey, soy sauce, minced garlic, Dijon mustard, chopped rosemary, and thyme. Whisk until well blended. Season with salt and pepper to taste. Set aside 1/2 cup of the marinade for glazing later.
  2. Place the pork loin in a resealable bag or shallow dish. Pour the remaining marinade over the pork, ensuring it’s well coated. Refrigerate for at least 2 hours, ideally overnight.
  3. Preheat the oven to 375°F (190°C). Remove the pork from the marinade and let it sit at room temperature for 30 minutes. In a large oven-safe skillet, heat olive oil over medium-high heat. Sauté sliced onion for 3-4 minutes, then add carrots and potatoes, cooking for another 5 minutes.
  4. Push the vegetables to the sides of the skillet. Sear the pork roast for 4-5 minutes on each side until browned. Pour the reserved marinade over the roast and vegetables.
  5. Transfer the skillet to the oven and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C). Baste the pork every 20 minutes with pan juices.
  6. Remove the pork from the oven and let it rest for 10-15 minutes. Slice and serve with roasted vegetables and pan juices.

Notes

  • For added flavor, consider adding other vegetables like bell peppers or zucchini to the roasting pan.
  • This recipe can be made in advance and reheated, making it perfect for meal prep or gatherings.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes