Balsamic and Rosemary Pork Loin Roast Marinade Recipe

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  • 4 hrs
  • Prep: 3 hrs,
  • Cook: 60 mins
  • Yield: 6 portions
Ratings (11)

Sweet and tangy balsamic vinegar makes a great marinade for this roast pork loin recipe. As the pork loin roasts, the marinade is used as a basting liquid, and when the meat's cooked it's served as a delicious sauce with the tender slices.

What You'll Need

  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoon fresh chopped rosemary
  • 1 tablespoon ketchup
  • 1/2 cup balsamic vinegar
  • 2 cloves chopped garlic
  • 2 tablespoon olive oil
  • 2-pound boneless pork loin roast

How to Make It

  1. In a small mixing bowl, whisk together all the ingredients, except the pork loin. 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.
  2. Preheat oven to 350 F. Place the pork in a baking dish, season with additional salt and fresh ground black pepper to taste, and pour in the marinade. 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 145-150 F. Remove and let the pork loin rest for 10 minutes before serving. Slice and serve with some of the marinade drizzled over the top.

    Note: the marinade can be reduced in a saucepan while the pork is resting, if a thicker, more intense sauce is desired.

    Nutritional Guidelines (per serving)
    Calories 290
    Total Fat 16 g
    Saturated Fat 5 g
    Unsaturated Fat 8 g
    Cholesterol 69 mg
    Sodium 80 mg
    Carbohydrates 10 g
    Dietary Fiber 1 g
    Protein 26 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)