Balsamic-Thyme Roasted Pork Loin
I recently went to the grocery store with absolutely nothing in mind to cook for Sunday dinner. Standing in the meat section, I noticed that the boneless pork loins were on sale. I immediately began to think about some of the flavors that pair well with pork. I decided to marinade the pork loin in a marinade of fresh thyme leaves and balsamic vinegar. This recipe is really simple to make, feeds an army and is bursting with flavor. I hope that you enjoy!
When ready to cook pork loin, preheat your oven to 350°F. Place the pork loin in a roasting pan along with the remaining marinade.
Bake pork loin at 350°F, basting occasionally, for 1 hour to 1 1/2 hours, or until the pork loin reach 140°F on a meat thermometer. Remove from heat, loosely cover with aluminum foil and let rest for 5 minutes before slicing into the pork loin. The meat will continue to cook during resting and the temperature will rise to the desired 145°F. Slice pork and serve on a platter garnished with thyme sprigs.
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Balsamic-Thyme Roasted Pork Loin
Prep Time: 5-10 minutes Cook Time: 1 hour-1 1/2 hours
Difficulty: Easy Yields: 6-8 servings
Ingredients:
- 1 4-pound pork loin
- 1/2 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Kosher salt
- 2 cloves garlic, minced
Preparation Instructions:
Trim silver skin from the pork loin (leave the fat cap on). Place pork loin in a gallon-size Ziploc bag. Add balsamic vinegar, olive oil, thyme, Dijon mustard, pepper, salt, and garlic to the Ziploc bag and make sure that the loin is covered with marinade. Squeeze out air and seal bag. Refrigerate and marinate for at least 4 hours and best overnight.
When ready to cook pork loin, preheat your oven to 350°F. Place the pork loin in a roasting pan along with the remaining marinade.
Bake pork loin at 350°F, basting occasionally, for 1 hour to 1 1/2 hours, or until the pork loin reach 140°F on a meat thermometer. Remove from heat, loosely cover with aluminum foil and let rest for 5 minutes before slicing into the pork loin. The meat will continue to cook during resting and the temperature will rise to the desired 145°F. Slice pork and serve on a platter garnished with thyme sprigs.
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