Imagine a dish so irresistible that it transforms an ordinary dinner into a culinary masterpiece. This Honey Balsamic Pork Loin is not just a recipe; it's a flavor journey that combines the rich, tender meat with a sweet and tangy glaze that will have your family and guests begging for seconds. With just a few simple ingredients and some clever cooking techniques, you'll create a restaurant-quality meal that looks and tastes absolutely spectacular.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs pork loin
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Remove pork loin from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Preheat oven to 375°F (190°C). Pat pork loin dry with paper towels to ensure proper seasoning and browning.
- Season the pork loin generously with salt and freshly ground black pepper on all sides, creating a flavorful exterior.
- In a small bowl, whisk together honey, balsamic vinegar, and minced garlic to create a sweet and tangy marinade.
- Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sear the pork loin on all sides until golden brown, approximately 2-3 minutes per side.
- Brush half of the honey balsamic mixture over the seared pork loin, coating it evenly.
- Transfer the skillet with the pork loin directly into the preheated oven and roast for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
- Every 15 minutes, baste the pork loin with the remaining honey balsamic mixture to enhance flavor and create a glossy finish.
- Remove pork loin from oven and let it rest for 10-15 minutes, allowing juices to redistribute and ensuring a moist result.
- Slice the pork loin against the grain into 1/2-inch thick pieces.
- Drizzle any remaining pan juices over the sliced pork and garnish with fresh rosemary sprigs before serving.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature before cooking to ensure even heat distribution.
- Dry Meat = Better Sear: Pat the pork loin completely dry before seasoning to achieve that gorgeous golden-brown crust.
- Invest in a Meat Thermometer: Don't guess about doneness! 145°F is the perfect internal temperature for juicy, safe-to-eat pork.
- Basting Magic: Frequent basting with the honey balsamic mixture creates a glossy, flavor-packed exterior.
- Resting Matters: Allow the meat to rest after cooking to let the juices redistribute, ensuring each slice is incredibly moist and tender.
- Garnish for Impact: Fresh rosemary isn't just decorative - it adds a subtle aromatic touch that elevates the entire dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 100mg
