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Balsamic Roasted Pork Loin

Melissa S.

"A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!"
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3 h 5 m servings 299 cals
Original recipe yields 8 servings (2 pound)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 1655
  1. 2158 Ratings

Most helpful positive review

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 c...

Most helpful critical review

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!

Most helpful
Most positive
Least positive

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 c...

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 s...

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...

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 ma...

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," r...

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 TAST...

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...

I marinated the pork loin as instructed, but cooked it on the grill instead of in the oven... 20 minutes over direct medium heat, followed by 40 minutes on indirect medium heat. It was scrumptou...

I made this with a dusty (and I do mean covered in dust) old half-gone cheapity-cheap bottle of Cento balsamic vinegar that I've probably owned for 3 or 4 years. Shameful, I know. But I say al...