Roast Pork Loin with Balsamic Sauce

    Recipe Picture:Roast Pork Loin with Balsamic Sauce
    6

    Roast Pork Loin with Balsamic Sauce

    (2068)
    3hours5min


    1517 people made this

    This is a simple marinade for a pork loin that is then used during the cooking to baste, before finally becoming a rich sauce to serve.

    Ingredients
    Serves: 8 

    • 2 tablespoons steak seasoning of your choice
    • 1/2 cup (125ml) balsamic vinegar
    • 1/2 cup (125ml) olive oil
    • 1kg boneless pork loin roast

    Directions
    Preparation:5min  ›  Cook:1hour  ›  Extra time:2hours marinating  ›  Ready in:3hours5min 

    1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a bowl and cover with the marinade. Marinate 2 hours to overnight.
    2. Preheat oven to 180 degrees C.
    3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork is done; about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
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    Reviews and Ratings
    Global Ratings:
    (2068)

    Reviews in English (1586)

    by
    1650

    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.  -  20 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    690

    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.  -  18 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    622

    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 all....in taste or smell! Thanks for the recipe!  -  01 Mar 2007  (Review from Allrecipes USA and Canada)

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