Balsamic Oven Roast Pork Loin
Prep time
Cook time
Total time
This balsamic oven roast pork loin is juicy, tender and delicious. It's perfect for a quick weeknight dinner or for serving guests on a relaxing weekend.
Recipe type: Main
Cuisine: North American
Serves: 6 to 8 servings
  • 3.3 Lbs (1.5 kg) pork loin (3 approximately equal sized pork loins)
  • 5 cloves of garlic, finely minced
  • 1½ tsp fresh thyme, stem removed and finely chopped
  • 3 Tbsp olive oil
  • 3 Tbsp quality balsamic vinegar
  • 2 tsp dijon mustard
  • 2½ tsp salt
  • 1 tsp black pepper, freshly ground
  1. Preheat the oven to 450 ºF.
  2. Line a large baking sheet with parchment paper.
  3. Spray a large cooling rack with cooking spray (the rack should fit inside the baking sheet).
  4. In a small bowl, whisk together the garlic, thyme, olive oil, balsamic vinegar and mustard. Set aside.
  5. Take the pork loins out of the fridge about 10 minutes before using them.
  6. Pat down the pork loins with a paper towel (discard the paper towel after use).
  7. Distribute the salt and pepper evenly over the pork on all sides and pat it down.
  8. With a very sharp end of a knife, poke slivers/thin cuts evenly across the pork loins. (to allow the marinade to penetrate into the meat.
  9. Place the cooling rack on the lined baking sheet.
  10. Place the pork loins on the cooling rack.
  11. Using a brush or clean hands, spread the balsamic marinade evenly over the pork loins.
  12. Place the baking sheet in the oven on the middle rack and roast for 15 minutes.
  13. Reduce the oven to 400 ºF and continue to cook for 15 minutes.
  14. Open the oven door and check the temperature of the meat with a thermometer in the centre of the thickest part of the meat. The meat should be at around 150 ºF. If it's not their yet, let it cook for another 3 to 5 minutes and check again.
  15. Remove the baking sheet from the oven and tent with aluminum foil for about 6 minutes.
  16. Slice and serve hot with your favourite sides. Enjoy!
Pork loin can safely be eaten at 145 ºF, but we like it just a touch more done. I find that at 150 ºF the meat is still juicy and just a touch pink in the centre. This is personal preference, so few free to adjust as needed.

As with chicken, always use extra caution when handling raw pork meat. Make sure to wash hands and surfaces frequently to avoid bacteria growth.
Recipe by Photos & Food at