Slow-Roasted Balsamic Herb Pork Loin

Description

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Slow-Roasted Balsamic Herb Pork Loin

Ingredients

3-4 lb pork loin roast
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 cup balsamic vinegar
1/2 cup chicken broth
1/4 cup brown sugar
1 tbsp Dijon mustard
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
Fresh thyme sprigs (for garnish)
Directions

Preheat Oven: Preheat your oven to 325°F (165°C).
Season the Pork: Pat the pork loin dry with paper towels and season generously with salt and black pepper on all sides.
Sear the Pork: In a large, oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the pork loin and sear until golden brown on all sides, about 3-4 minutes per side. Remove the pork and set aside.
Sauté Aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Make the Glaze: Reduce the heat to medium. Add balsamic vinegar, chicken broth, brown sugar, Dijon mustard, rosemary, and thyme to the skillet. Stir until the sugar is dissolved and the mixture is slightly thickened, about 2-3 minutes.
Roast in the Oven: Return the pork loin to the skillet, spooning some of the glaze over the top. Cover the skillet with a lid or foil and transfer to the oven. Roast for 1.5 to 2 hours, or until the pork reaches an internal temperature of 145°F (63°C), basting with the glaze every 30 minutes.
Rest and Serve: Let the pork rest for 10 minutes after removing it from the oven. Slice and serve with the pan sauce spooned over the top, garnished with fresh thyme sprigs.
Prep Time: 15 minutes
Cook Time: 1.5 – 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Calories: ~380 kcal per serving
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