Balsamic Glazed Pork Loin with Roasted Root Vegetables

Name: Balsamic Glazed Pork Loin with Roasted Root Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound pork loin; 3 tablespoon olive oil (extra virgin); 1.75 teaspoon salt; 1 teaspoon black pepper (freshly ground); 0.5 cup balsamic vinegar; 2 tablespoon brown sugar (packed); 1 tablespoon Dijon mustard; 0.5 teaspoon dried thyme; 3 carrots (large, peeled, chopped); 2 parsnips (medium, peeled, chopped); 3 Yukon Gold potatoes (medium, chopped); 1 red onion (cut into wedges); 2 fresh rosemaries (sprigs)

Tender pork loin coated in a sweet and tangy balsamic glaze, roasted to perfection alongside a medley of earthy fall root vegetables.

Prep: 15 min
Cook: 1 hr
Total: 1 hr 15 min
Servings: 5
Cuisine: American
Difficulty: Medium

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound pork loin
3 tablespoon olive oil (extra virgin)
1.75 teaspoon salt
1 teaspoon black pepper (freshly ground)
0.5 cup balsamic vinegar
2 tablespoon brown sugar (packed)
1 tablespoon Dijon mustard
0.5 teaspoon dried thyme
3 carrots (large, peeled, chopped)
2 parsnips (medium, peeled, chopped)
3 Yukon Gold potatoes (medium, chopped)
1 red onion (cut into wedges)
2 fresh rosemaries (sprigs)

Instructions

Preheat oven to 400°F (200°C).
Pat the pork loin dry. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork loin on all sides until browned, about 2-3 minutes per side. Remove pork from skillet and set aside.
In a small saucepan, combine the balsamic vinegar, brown sugar, Dijon mustard, and dried thyme. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly. This is your balsamic glaze.
On a large baking sheet, toss the chopped carrots, parsnips, Yukon Gold potatoes, and red onion with 2 tablespoons of extra virgin olive oil, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread in an even layer.
Place the seared pork loin in the center of the baking sheet with the vegetables. Brush the pork loin generously with about half of the balsamic glaze. Roast for 45-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the vegetables are tender.
During the last 10-15 minutes of roasting, brush the pork loin again with the remaining balsamic glaze.
Once cooked, remove the pork loin from the oven, tent loosely with foil, and let rest for 10 minutes before slicing. This allows the juices to redistribute.
Slice the pork loin and serve immediately with the roasted root vegetables. Garnish with fresh rosemary, if using.

Notes

Using a meat thermometer is key for perfectly cooked pork. Rest the pork loin properly for the juiciest results.

Nutrition (per serving)

Calories: 485
Protein: 36.8 g
Carbohydrates: 44.5 g
Fat: 20.1 g
Fiber: 8.7 g
Sodium: 680 mg
Saturated Fat: 6.8 g
Sugar: 10.5 g
Cholesterol: 105 mg