Maple Balsamic Roasted Pork Loin
6 - 8
15 minutes
60 minutes
Tips:
- Let pork come to room temperature 30 minutes before cooking for even roasting
- Use a meat thermometer for perfect doneness
- Reserve some glaze to drizzle over sliced pork when serving
Ingredients
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- 3-4 lb pork loin roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
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- ½ cup Green Olive Company Maple Dark Balsamic Vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon fresh thyme leaves
Directions
Prep the pork: Preheat oven to 375°F. Pat pork loin dry with paper towels. Rub with olive oil, then season generously with salt, pepper, garlic powder, and rosemary.
Sear the pork: Heat a large oven-safe skillet over medium-high heat. Sear pork loin on all sides until golden brown, about 2-3 minutes per side.
Make the glaze: In a small bowl, whisk together maple balsamic vinegar, Dijon mustard, olive oil, minced garlic, and thyme.
Roast: Brush half of the glaze over the seared pork loin. Transfer skillet to oven and roast for 45-55 minutes, brushing with remaining glaze every 15 minutes, until internal temperature reaches 145°F.
Rest and serve: Remove from oven, tent with foil, and let rest 10 minutes before slicing. Drizzle with any pan juices.
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