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Balsamic Marinated Pork Loin Roast


Recipe and Photo: Pork Roast Marinated With Balsamic Vinegar, Garlic, and Rosemary

Balsamic Marinated Pork Roast

Photo © Diana Rattray
Balsamic vinegar, garlic, and rosemary flavor this boneless pork loin. Serve this pork sliced with quick pickled onions or your favorite barbecue sauce, along with potatoes and steamed vegetables.

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Marinate: 3 hours

Total Time: 4 hours, 30 minutes


  • 1 boneless pork loin roast, about 3 pounds
  • 1/2 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 cloves garlic, pressed
  • 1 tablespoon chopped fresh rosemary, or about 1 teaspoon crushed dried rosemary
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt


Put the pork loin in a heavy duty plastic food storage bag or nonreactive container. Add the remaining ingredients, turning the pork to coat thoroughly. Seal the bag or cover the container. Let the roast marinate in the refrigerator for about 3 to 5 hours, turning occasionally. Heat the oven to 325°. Line a baking pan with foil.

Remove the pork roast from the bag or container; discard the marinade. Place the roast in the prepared baking pan. Roast for about 25 to 30 minutes per pound, or to at least 145° on a food thermometer or oven probe inserted into the thickest part of the roast*.

Remove the roast to a serving platter and let rest for 10 minutes before slicing. Serve with your favorite barbecue sauce or quick pickled onions, if desired. *According to foodsafety.org, pork must be cooked to 145°. Use a reliable instant read thermometer or built in oven probe to determine the correct temperature and avoid undercooking or overcooking.

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