Balsamic Glazed Pork Loin

5 from 2 votes

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.

Course Main Course

Cuisine American

Keyword Balsamic Glaze, Balsamic Pork, Glazed Pork, grilled pork, grilled pork loin

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 559kcal

Author The Seasoned Mom

Ingredients

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
1.5-2 lbs. boneless pork loin roast I used a piece of meat that was 1.75 lbs. for purposes of calculating nutrition information

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