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Grilled outdoors or roasted in the oven, a Balsamic Glazed Pork Loin is juicy, tender, and full of flavor! Best of all, this clean-eating dinner calls for simple ingredients and minimal prep time! Serve alongside grilled vegetables and a starch for a hearty meal.

A balsamic glazed pork loin sits on a wooden cutting board, cut into thin slices.
Table of Contents
  1. Grilled Pork Loin with Balsamic Glaze
  2. Ingredients for Roasted Balsamic Glazed Pork Loin
  3. How to Make Balsamic Glazed Pork Loin on the Grill
  4. Grilled Balsamic Glazed Pork Loin Recipe Tips
  5. How to Store Leftover Pork Loin
  6. What to Serve with Grilled Balsamic Glazed Pork Loin
  7. More Delicious Pork Recipes to Try
  8. Balsamic Glazed Pork Loin Recipe

When I recently picked up a pork loin at the farmer’s market, I knew that it would be delicious on the grill. And since grilling meat gives it so much flavor, this particular piece of pork did not need any fancy treatment!

Quick and easy meals are always the way to go — especially in the summer when we would much rather be outside enjoying the warm weather, playing by the pool, or socializing with friends. Fortunately, this simple recipe requires only a few pantry staples…and they work magically together!

Grilled Pork Loin with Balsamic Glaze

So, what makes this glazed pork loin so delicious? The sweet and tangy, delicious balsamic glaze! The pork loin is marinated for at least two hours, letting all that flavor permeate the tender, mild meat. Letting the pork roast marinate for as long as possible is the best way to get tons of flavor into the roast. That’s why this is such a great recipe—you can easily prep the balsamic glaze ahead of time and marinate the pork loin overnight.

Ingredients for Roasted Balsamic Glazed Pork Loin

Here’s an overview of the simple ingredients needed for a balsamic glazed pork loin. As always, the complete ingredients and directions are included in the printable recipe card at the end of this post. 

  • Pork Loin: a lean, mild cut of pork. I use boneless pork loin in this recipe, which is easier for prep and cook time.
  • Balsamic vinegar: the base of the tangy glaze.
  • Onion powder & garlic powder: seasonings for added flavor.
  • Honey: sweetness that balances out the tangy vinegar.
  • Olive oil: a neutral oil that adds body to the marinade.
  • Salt and pepper: to enhance all the flavors of the pork and marinade.

What’s the difference between pork loin and pork tenderloin? 

Pork loin is a larger, lean cut of meat from the animal’s back. It typically weighs between two to five points, but because it’s a larger cut of meat, you can generally get it cut to size at your local butcher shop or grocery store meat counter. It’s also sold either bone-in or boneless. Tenderloin, on the other hand, is a smaller cut of meat from a different area on the pig. 

Pork loins are best when slow-roasted in the oven or on the grill, whereas tenderloin cooks much quicker. Both cuts of meat take well to marinades, but the ultimate difference is cooking technique and size, making them hard to interchange in recipes. 

Can this balsamic glaze be used on pork tenderloin? Certainly! However, the cooking method and time will most definitely vary, so I would not follow this exact recipe. If you want a delicious pork tenderloin recipe, check out my roasted pork tenderloinhoney garlic Dijon pork tenderloin, or a mustard brown sugar tenderloin recipe.

A close up image of a grilled balsamic glazed pork loin cut into slices on a cutting board, along with fresh spring green onions.

How to Make Balsamic Glazed Pork Loin on the Grill

Grilled balsamic pork loin is sweet, tangy, and tender. The low and slow heat from the grill is the perfect way to tenderize a pork roast, leaving you with tons of flavor and an easy dinner the whole family will love.

  • Mix the marinade ingredients in a small bowl.
  • Marinate the pork loin in a large freezer bag for at least 2 hours to overnight in the fridge. 
  • Grill the pork for 35-45 minutes until cooked through, regularly basting with the remaining glaze.
  • Rest the pork for 10 minutes before slicing and serving.

Grilled Balsamic Glazed Pork Loin Recipe Tips

  • Marinating the pork is so easy to do but requires a little time. The longer you can marinade the pork loin roast, the better.
  • The easiest way to marinate a pork roast is in a zip-top plastic freezer bag. Use only ¾ cup of the marinade and save the rest for basting while cooking.
  • Make sure the entire pork loin is covered in the marinade, and turn the pork occasionally, if possible, so it marinates evenly all over.
  • Grill the pork covered over indirect heat—this low and slow grilling method ensures a juicy, tender pork loin roast.
  • Basting the pork with the remaining glaze creates a sweet and tangy balsamic sauce that adds so much flavor. You can use any extra glaze as a dipping sauce after serving.
  • You’ll know the pork loin is fully cooked when a meat thermometer reads an internal temperature of 145 degrees in the thickest part of the roast.
  • Resting the meat after cooking is the secret to juicy pork — the juices absorb back into the meat while it sits, making it tender and delicious.

Is it better to grill or bake balsamic pork loin roast? 

Personally, I love the intense flavor of grilled pork loin. I’m telling you — Keith was RAVING about this dinner, which seriously smelled like bacon as it was cooking on the grill. It was juicy, full of flavor, and perfectly charred and crispy on the outside. When it comes to flavor, grilling can’t be beat.

Oven-roasted pork loin is the most common method—it’s easy, doesn’t require much additional prep, and is reliable. Pan-roasted pork loin is the quickest method, but only when the larger pork roast is cut down to chops. No matter what cooking method you choose for your pork loin, it is important to not overcook it to preserve that tender, juicy flavor.

How to Store Leftover Pork Loin

You’ll be lucky if there are any leftovers… this balsamic pork loin recipe is just that good! However, leftovers will keep well when stored in an airtight container in the fridge for up to three days. If you make this grilled pork tenderloin on a weekend, leftovers make a simple weeknight dinner when sliced and served on fresh bread or a crispy baguette.

What to Serve with Grilled Balsamic Glazed Pork Loin

To make this tender grilled pork loin a complete meal, it’s best served with vegetables and starch. Here are some easy side dishes that pair perfectly with balsamic glazed grilled pork loin: 

More Delicious Pork Recipes to Try

Balsamic Glazed Pork Loin

5 from 2 votes
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings 4 servings
Calories 559 kcal
This balsamic glazed pork loin is juicy, tender, and full of flavor. The marinated pork is cooked on the grill for a sweet-and-smoky dinner that requires minimal prep.

Ingredients
  

Instructions

  • In a large measuring cup, whisk together vinegar, oil, garlic powder, onion powder, salt, pepper, and honey.
    ½ cup balsamic vinegar, ½ cup olive oil, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon pepper, ¼ cup honey
  • Place pork in a zip-top plastic bag and add about ¾ cup of the marinade (set aside the remaining ½ cup of marinade for basting later). Seal the bag and refrigerate at least 2 hours (or up to overnight). Turn the roast over occasionally (if possible), so that it can marinate evenly.
    1.5-2 lbs. boneless pork loin roast
  • Grill, covered, over indirect medium heat for 35-45 minutes or until a meat thermometer reads 145°, basting regularly with remaining marinade. Let stand for 10 minutes before slicing.
  • Alternative method: Preheat oven to 350 degrees F. Place marinated pork in a large baking dish and pour in the marinade. Roast pork (basting every 10-20 minutes), until a thermometer inserted into center reads 145 degrees F. Let stand for 10 minutes before slicing.

Notes

  • Marinating the pork is so easy to do but requires a little time. The longer you can marinade the pork loin roast, the better.
  • The easiest way to marinate a pork roast is in a zip-top plastic freezer bag. Use only ¾ cup of the marinade and save the rest for basting while cooking.
  • Make sure the entire pork loin is covered in the marinade, and turn the pork occasionally, if possible, so it marinates evenly all over.
  • Grill the pork covered over indirect heat—this low and slow grilling method ensures a juicy, tender pork loin roast.
  • Basting the pork with the remaining glaze creates a sweet and tangy balsamic sauce that adds so much flavor. You can use any extra glaze as a dipping sauce after serving.
  • You’ll know the pork loin is fully cooked when a meat thermometer reads an internal temperature of 145 degrees in the thickest part of the roast.
  • Resting the meat after cooking is the secret to juicy pork — the juices absorb back into the meat while it sits, making it tender and delicious.
  •  

Nutrition

Calories: 559kcalCarbohydrates: 23gProtein: 38gFat: 33gSaturated Fat: 5gCholesterol: 107mgSodium: 383mgPotassium: 691mgSugar: 22gCalcium: 17mgIron: 1.4mg
Keyword: Balsamic Glaze, Balsamic Pork, Glazed Pork, grilled pork, grilled pork loin
Course: Main Course
Cuisine: American
Author: The Seasoned Mom

 

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. I love using balsamic glazes in just about anything that I can. This pork loin looks fantastic, Blair! Love how easy it is, too!

  2. I love balsamic glaze! And it sounds so good on pork. Wish I was having this for lunch today.

  3. 5 stars
    Wow, Blair, such a perfectly delicious roast! I can imagine the aromas while it was cooing were amazing. I’m surprised you could keep your hubby away from it, lol I’m loving your flank steak recipe too and will check it out because I bought some from the farmers’ market for the first time and have no idea what to do with it , lol. Gorgeous shots!

    1. Thanks, Robyn! You’re right — it was hard to keep Keith’s hands off of the meat long enough for me to take a photo! 🙂

  4. I have such trouble with pork, but this looks too irresistible for me not to give it another try! All those scrumptious flavors!

    1. Give this one a try, Kate! It’s so moist (thanks to a cut of pork with a bit more fat on it than a tenderloin), and the flavor is amazing!

  5. I just made this marinade and put on the roast I’m making for supper tonight…
    Can’t wait to try

  6. Just made the marinade and put pork roast in the frig. By covered on the grill do you mean put the lid of BBQ down or do you mean wrap the roast in foil? Thanks

  7. 5 stars
    I made this via the oven method, and added some dried rosemary and thyme to the glaze. Sent it over the top. It’s literally the best pork roast I have ever made, and the first one that’s actually come out correctly (I have a tendency to overcook pork)

    1. Hi, Sylvia! Roast it uncovered. If it starts to get too dark on the outside, you can always tent it loosely with foil, but you really want to allow the exterior to get some color on it. Enjoy!