Balsamic Roasted Pork Loin Recipe -
Balsamic Roasted Pork Loin Recipe
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Balsamic Roasted Pork Loin
An incredibly simple, flavorful pork roast that needs just four ingredients. See more
  • READY IN 3+ hrs

Balsamic Roasted Pork Loin

Recipe by  

"A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!"

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Ingredients Edit and Save

Original recipe makes 2 pound Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    3 hrs 5 mins


  1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2007

Very yummy. I think the variance in reviews between liking it and saying it is too sharp and vinegary could be due to the quality of balsamic vinegar used. Good quality balsamic is so mild you can eat it straight off a spoon and it is almost sweet. Inexpensive balsamic might as well be plain white vinegar. So don't be thrifty on the vinegar quality, you'll only regret it.

Most Helpful Critical Review
Feb 26, 2007

The smell of vinegar was so strong while this was in the oven that I had to stop cooking it so I could throw it out and air out my house!

Jan 25, 2011

Such simple ingredients for such phenomenal taste. Absolutely delicious! Definitely 5 stars as written, though the 2nd time I made this I reduced the vinegar down to 1/3 of a cup for hubby's sake..... For a change of pace, try adding green onions and fresh minced garlic to the mix and letting the roast marinate overnight.

Mar 01, 2007

Excellent! It's a shame that the previous reviewer chose to toss the tenderloin out due to the "vinegery" smell, because it produced one of the better pork tenderloins ever for me. But then, I really enjoy the flavor balsamic vinegar lends. I say try it (if you like that strong flavor too) because I really didn't think it was overpowering at taste or smell! Thanks for the recipe!

Dec 15, 2008

Simple ingredients, great results. No need to change or add a thing. The roast turns out incredibly moist and tender and the juices reduce to a deep, rich, and flavorful "balsamic reduction," right in the oven!

Jan 07, 2008

Made this tonite it's a keeper. MY hubby and kids loved it. Added Garlic lots of garlic, also scraped pan added dry white wine and made gravy, thou it was moist enough already. THIS DID NOT TASTE LIKE VINEGER!!!!!

Oct 28, 2007

My family loved this pork loin roast, it's the best we've ever had. I added 1/4 cup of honey to the marinade and cooked it until it was 160 which was perfect. With carry over cooking it ended up at 165. Perfect!

Nov 13, 2008

I made this last night and it was awesome. I made just a couple changes. I used 1/4 cup balsamic and 1/4 white whine. I also added a squeeze of honey and a clove of pressed garlic. After marinading, i put into a 9 x 13 baking dish and poured all the marinade in with it. I put in one large chopped onion, 4 medium yukon gold potatoes cut up, 4 carrots cut in sticks and two stalks of celery cut up. I layed them right down on top of the marinade in the pan and kind of mixed them around a bit to soak up the juices. I then sprinkled with rosemary, salt and pepper. I baked on 350 for 45 min in a foil tent, then cranked up the heat to 450 and took the foil tent off. I cooked the roast for 10 min this way, then took out to rest & wrapped in foil. Then I stired the veggies around in the juices and then put them back in the 450 oven for about 15 more minutes. THIS WAS FANTASIC. Everything had a wonderful glaze to it. The meat was moist and oh so good. :) Thanks for the great starter recipe! :)


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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 3.1 g
  • < 1%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 732 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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