Roasted balsamic pork loin showcases a rub of whole-grain French mustard and balsamic vinegar in a dish both flavorful and nutritious.
Award-Winning Roasted Balsamic Pork
I actually won a small award for this recipe many years ago. I decided it was time to share it with you. This recipe will work with any size pork loin. The pork loin I used in the video was a little over 3 pounds that I had cut from a 6-pound roast. So if you have anything from a large roast to a small tenderloin the rub will work.
Method
To keep the pork moist and tender, I used the Reverse Sear method. It’s the same method I use for Reverse Seared Steak. The meat cooks at a low temperature for a longer time so it does not try out or overcook.
I use a *Square Dot temperature probe from Thermoworks to make sure my roast cooks to the correct internal temperature. Pork is cooked at 145 ℉ / 62 ℃. Always use either an instant-read thermometer or a temperature probe to make sure your pork is correctly cooked. Set the probe to 143 ℉ because meat still cooks when it gets removed from the oven.
Balsamic Vinegar
Balsamic vinegar, with its origins tracing back to Italy, has been cherished for centuries for its complex flavors and versatility in cooking. Made from grapes, balsamic vinegar undergoes a meticulous aging process in wooden barrels, developing its characteristic sweet and tangy profile. Throughout history, it has been prized not only for its culinary uses but also for its purported health benefits. Rich in antioxidants and low in calories, balsamic vinegar offers a flavorful way to enhance dishes while potentially boosting overall health.
Whole-grain French Mustard
Whole-grain French mustard, on the other hand, adds a delightful depth of flavor and texture to the roasted balsamic pork loin. Unlike its smoother counterparts, whole-grain French mustard retains the intact mustard seeds, providing a satisfying crunch and robust taste. This type of mustard has its roots in French culinary tradition, where it has long been cherished as a staple condiment. Its tangy flavor profile complements the sweetness of the balsamic vinegar, creating a harmonious balance of tastes that elevate the pork loin to new heights.
How to Serve
This roast makes and excellent choice for your Easter dinner table. Start with Martini Caper and Blue Cheese-Stuffed Celery. Serve it with Dutch Oven Red Cabbage, Mashed Cheesy Potato Casserole, and Carrot Cake for dessert.
Roasted Balsamic Pork Loin Recipe
Email Me the Recipe
Roasted Balsamic Pork Loin
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 3 pounds Pork loin, boneless
Rub
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 2 teaspoons Whole-grain French mustard
- 1 tablespoon Avocado Oil, or Olive oil
- 3 tablespoons Balsamic Vinegar
Instructions
- Mise en place
- Line a roasting pan with foil and put the rack in it.
- Preheat the oven to 275.
- 3 pounds Pork loinScore the roast in a diamond pattern.
- Make the Rub
- 1 teaspoon Garlic powder, 1 teaspoon Onion powder, 1 teaspoon Cumin, 2 teaspoons Whole-grain French mustard, 1 tablespoon Avocado Oil, 3 tablespoons Balsamic VinegarCombine all the rub ingredients.
- Rub the roast with the mix being sure to get into the nooks and crannies.
- Use a thermometer probe and set it to 143 °F (62 °C) . Put the roast into a 275 °F (135 °C) oven. Roast the pork until it reaches 143 °F (62 °C), about 2 hours.
- Remove the roast from the oven. Heat a cast iron grill to about 550. Put the roast on the grill fat side down. Sear for 30 seconds then flip and sear on the other side.
- Let the roast rest for about 10 minutes before you carving it.
Video
Nutrition
Roasted Balsamic Pork Loin Video Transcript
Video Transcript
Good afternoon and welcome to the Good Plate’s Kitchen.
Today we are making Balsamic Pork Roast.
And this is a recipe that I won an award for and I thought
it would be a good idea to share it with you today, okay?
So the first thing we’re going do is make the rub.
And for that, we need cumin, garlic powder, and onion powder.
A French whole-grain mustard, oil, and
of course, also on the balsamic vinegar.
We’re going to start off with
a teaspoon of garlic powder,
and a teaspoon – oops
And a teaspoon of onion powder.
A teaspoon of cumin.
And a teaspoon of the mustard
We’re going to need two teaspoons of that.
Another one in there.
You can use whatever you have,
this is great with avocado oil,
which I have now, or you could use olive oil
that would be two, and we’re going to put
a tablespoon of that.
And.
It’s like a fine wine.
And we’re gonna put
one
two
three tablespoons of balsamic vinegar
Now, I have this little whisk,
and it does a great job, on small things like this.
Okay.
So you see I’m stirring this all up.
Okay, next thing I’m going to do. Here is my pork roast.
And you can see this side has fat on it.
So what we’re gonna do,
I’m gonna cut this.
I’m gonna score it.
I have a good sharp knife.
I’m scoring it.
Don’t score it all the way through.
Like that is good.
Other side.
It makes…
This is why I wear rubber gloves.
I lined my pan with foil to make
Clean up a little bit easier.
I’ll put the rack back in.
Pork roast.
I’m gonna take my hands and start putting this rub
all over the make sure you get it inside.
all the little places where we scored it.
And the sides too.
And the bottom.
This is the Square Dot
from ThermoWorks.
What this does, is it’s going to take the temperature of my roast.
I’m gonna stick this in first.
Okay.
That’s in.
And we’re gonna take this, put it in here like this
and turn it on.
Pork is done when it reaches 145 degrees.
Now what we’re gonna do is we’re gonna kind of slow cook
this in the oven, and then when it reaches that
temperature, we’re gonna char it on the cast iron grill.
This is very much like a reverse.
Same kind of thing you would do reverse sear a steak.
So, the first thing we’re gonna do is we’re going to the temperature that we need, 145.
Here we go, 145.
Now, this goes on the outside of the oven.
The roast goes inside the oven, and I’m gonna cook it at 275 degrees.
Okay, she’s out of the oven.
And we’re gonna be putting her on this cast iron griddle.
Okay, let’s take a temperature reading here.
We are at five, yeah, we are in that 500-degree temperature range,
which is fine.
Now here’s my friend, and I’m going to put her on.
I’m gonna put her fat side down.
And that’s gonna be for about 30 seconds.
And that’s a wonderful sound.
Turn it on the other side.
30 seconds.
It’s going to sit, for about five or 10 minutes.
So all the juices can settle, and then we carve it, I will see how it tastes.
Okay, it is rested, and I’m gonna take it a little bite right here.
See how nice and tender it is.
It’s beautiful. We better get a little bit in that crust.
That has a beautiful flavor.
It’s moist, and it’s tender.
It’s exactly what you want in a pork roast.
See you next time, on The Good Plate.
Hail to the Chef! I want to say that this roasted pork loin was fabulous. It was moist and flavorful. I was surprised because most pork, unless it was sausage, was always dried out and tasteless. Thank you for this.