Pork Loin Roast With Balsamic Vinegar and Brown Sugar Glaze

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/29/19
Pork loin roast with brown sugar glaze
Diana Rattray
Prep: 5 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 35 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
922 Calories
43g Fat
54g Carbs
76g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 922
% Daily Value*
Total Fat 43g 55%
Saturated Fat 16g 78%
Cholesterol 269mg 90%
Sodium 523mg 23%
Total Carbohydrate 54g 20%
Dietary Fiber 1g 5%
Protein 76g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This balsamic and brown sugar glazed pork loin roast is an excellent choice for a Sunday dinner or holiday meal, and the leftovers can be used in sandwiches, hash, and casseroles. Use a top loin roast, a sirloin roast, or a rack or pork (rib roast) in the recipe. 

This pork loin is seasoned and then roasted to perfection. Before the roast is done, it's glazed with a simple mixture of brown sugar, mustard, and balsamic vinegar. Serve this great tasting pork roast with mashed potatoes and your favorite vegetable side dishes. Steamed broccoli, green or wax beans, and peas are good vegetable choices or serve the roast with a side dish casserole. Sweet potatoes and bread or cornbread dressing are also great with pork.

Use a food thermometer to determine doneness. Check the roast near the end of the cooking time with an oven probe, a dial-type or meat thermometer, or an instant-read thermometer. See the timetable below the recipe for approximate cooking times.

For a different variation, try slow cooker brown sugar pork loin instead.

Ingredients

  • 1 pork sirloin roast (bone-in, about 5 pounds)
  • 1 large clove garlic (cut in half)
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • For the Glaze:
  • 1 1/2 cups packed brown sugar (light or dark)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 3 tablespoons balsamic or cider vinegar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Line a shallow roasting or baking pan with foil and place a rack in the pan.

  4. Rub pork roast all over with cut sides of the garlic, and sprinkle with salt and pepper.

  5. Place the roast on the rack in the prepared pan.

  6. Roast in the preheated oven for about 2 hours (see the timetable below).

  7. For the brown sugar glaze, combine glaze ingredients in a saucepan and blend well, then stir over medium-low heat until bubbly.

  8. Brush with glaze about 20 to 30 minutes before the pork is done.

  9. The pork should register between 145 F to 160 F when a food thermometer is inserted into the thickest part of the roast, not touching bone. According to USDA guidelines, pork must be cooked to the minimum safe temperature of 145 F.

  10. Let the roast rest for 10 minutes before slicing.

  11. Serve and enjoy!

Pork Roasting Timetable

Pork Sirloin Roast, Bone-In, 4 to 5 pounds: 25 to 40 minutes per pound

Pork Sirloin Roast, Boneless, 2 pounds: 26 to 28 minutes per pound

Pork Sirloin Roast, Boneless, 3 to 4 pounds: 20 to 25 minutes per pound

Top Loin (NY), Bone-In, 2 pounds: 26 to 28 minutes per pound

Top Loin (NY), Boneless, 3 to 4 pounds: 20 to 25 minutes per pound

Rack of Pork, 4 to 5 pounds: 25 to 40 minutes per pound