Balsamic and Rosemary Marinated Pork Loin Roast

Balsamic and Rosemary Pork Loin Roast
James Baigrie/Photolibrary/Getty Images
Prep: 2 mins
Cook: 60 mins
Marinate: 3 hrs
Total: 4 hrs 2 mins
Servings: 6 servings
Yield: 1 roast
Nutrition Facts (per serving)
357 Calories
18g Fat
6g Carbs
40g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 357
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 121mg 40%
Sodium 453mg 20%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 40g
Vitamin C 1mg 6%
Calcium 36mg 3%
Iron 2mg 9%
Potassium 578mg 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.)

Pork loin roast is a succulent and easy alternative to rotisserie chicken or steak when you are out of ideas for what to make for lunch or dinner. Lean and packed with protein, this easy marinated loin roast is a juicy meat that requires very little effort on your part. Tangy balsamic and earthy rosemary make the base of the marinade, while ketchup and some spices counterbalance the acid in the vinegar to give you a mildly sweet mixture that will beautifully caramelize in the oven. To make this easy dish, simply measure your marinade ingredients, mix, and place the loin in it for 3 hours. Roast for 1 hour in the oven, rest for 10, and dinner is served.

This pork goes really well with any potato side dish and a salad, but you can serve it with anything you have at hand, like buttered noodles, sweet potatoes, or roasted vegetables. Rice, quinoa, or a farro or barley salad are also great choices to serve with the roast. If you're lucky enough to have leftovers, place them in the fridge and keep for up to three days. Make tasty sandwiches or wraps with the leftovers, adding chutney and tangy cheeses, or cube the pork to top a green salad for a low-carb meal. Add the pork to split pea soup, or mix it with potato hash and sunny-side up eggs for a breakfast casserole. No matter how you choose to eat this, don't miss out on this delicious roast.

When choosing your ingredients, understand your balsamic vinegar, as there are two types and they're not both suited for this marinade. You'll find the expensive kind labeled as Aceto Balsamico Tradizionale DOP (traditional balsamic vinegar, with Denominazione di Origine Protteta, or Protected Designation of Origin) and next to it a less-expensive kind called Aceto Balsamico di Modena IGP (or balsamic vinegar of Modena, with Indicazione Geografica Protetta, or Protected Geographical Indication). Although both are delicious, the expensive balsamic is aged for many years, while the less expensive has different aging times per brand and more flexibility for the ratio of ingredients. If you're splurging, use your DOP to drizzle on salads or mozzarella di bufala, but don't waste it on a marinade and never heat it up. For our recipe, use a less-pricey Modena vinegar that will still have the complex flavors that you are looking for and won't break your bank.


  • 1 teaspoon salt, more to taste

  • 1 teaspoon freshly ground black pepper, more to taste

  • 2 tablespoons chopped fresh rosemary

  • 1 tablespoon ketchup

  • 1/2 cup balsamic vinegar

  • 2 cloves garlic, chopped

  • 2 tablespoons olive oil

  • 1 (2-pound) boneless pork loin roast

  • 1/2 cup water

Steps to Make It

  1. Gather the ingredients.

  2. In a small mixing bowl, whisk together salt, pepper, rosemary, ketchup, balsamic vinegar, garlic, and olive oil. Place the pork into a plastic freezer bag and pour in the marinade. Press out air, seal the bag and marinate the pork for 3 hours.

  3. Preheat the oven to 350 F. Place the pork in a baking dish, season with additional salt and fresh ground black pepper to taste and then pour in the marinade.

  4. Add 1/2 cup of water, and place in the preheated oven. Roast for about 1 hour, basting occasionally with the marinade until the internal temperature reaches 145 F to 150 F. Remove and let the pork loin rest for 10 minutes before serving.

  5. Slice and serve with some of the marinade drizzled over the top.


  • If desired, the marinade can be reduced in a saucepan while the pork is resting to achieve a thicker, more intense sauce.