Balsamic Pork Loin

Ingredients

• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon), packedbrown sugar
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (1/2 teaspoon)black pepper
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)onion powder
• 5 ml (1 teaspoon)dried thyme
• 10 ml (2 teaspoons)chilli powder
• 60 ml (1/4 cup)balsamic vinegar
• 60 ml (1/4 cup)brown sugar
• 15 ml (1 tablespoon)cornflour
• 120 ml (1/2 cup)water
• 30 ml (2 tablespoons)soy sauce
• 907 g (2 lb)boneless pork loin
• 60 ml (1/4 cup)oil

Instructions

1. 1

   Mix the rub

   Stir the salt, 1 teaspoon of brown sugar, smoked paprika, black pepper, garlic powder, onion powder, dried thyme and chilli powder together in a small bowl.

2. 2

   Season the pork

   Rub the spice mixture over the entire pork loin. Put it in a baking dish with 60 ml (1/4 cup) of oil.

3. 3

   Heat the oven

   Preheat the oven to 175°C (350°F).

4. 4

   Bake the pork

   Place the pork loin in the oven and bake for 30 minutes.

5. 5

   Glaze and finish

   In another bowl, combine the balsamic vinegar, 1/4 cup of brown sugar, cornflour, water and soy sauce. Pour the glaze over the pork and cook for a further 30 minutes, brushing the loin with glaze two or three times during this final half-hour. It is done when the internal temperature reaches 63°C (145°F).

6. 6

   Rest and slice

   Move the pork to a chopping board and cover it with foil. Leave it to rest for 15 minutes before slicing and serving.

What is balsamic pork loin?

Pork loin is a lean, boneless cut from the back of the pig, often roasted whole and sliced to serve. This American-style version pairs it with a sweet-sour balsamic glaze and a savoury, smoky spice rub.

The two-stage bake gives the seasoning time to flavour the meat before the glaze is added. Brushing the glaze over the loin as it finishes helps coat the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 26g protein, 11g carbs, 12g fat.

The pork provides most of the protein, while the brown sugar and cornflour contribute much of the carbohydrate. Oil supplies most of the fat; serve a slice with vegetables and a modest portion of potatoes or rice to round out the plate.

The spice rub and glaze

Dry rub: salt, herbs, chilli and the two powdered alliums season the pork directly. Spread the mixture over the whole surface so each slice gets some of the seasoning.

Glaze: balsamic vinegar brings acidity, while brown sugar softens its sharpness. The cornflour is included with the other glaze ingredients, so mix it thoroughly with the water and liquids to avoid dry pockets.

Baking the pork evenly

Start the loin in the oven with the oil in the baking dish, and add the glaze after the first 30 minutes. This follows the recipe's sequence and keeps the glaze from being exposed to the full cooking time.

Brush the meat two or three times during the last half-hour, as directed. Use a thermometer in the thickest part to check for an internal temperature of 63°C (145°F).

How to judge doneness

Temperature: the recipe gives 63°C (145°F) as the target reading. Insert the thermometer into the thickest section, avoiding contact with the dish.

Resting: cover the cooked loin loosely with foil and leave it for 15 minutes before slicing. This pause is part of the method and makes it easier to carve the roast neatly.

Serving the sliced loin

Slice the rested pork across the grain and spoon some of the glaze from the baking dish over the meat. Serve it with potatoes, rice or bread to make a meal that catches the sweet-savoury sauce.

For a fresher contrast, add a green salad or simply cooked vegetables. The recipe makes eight servings, so the slices also work well in packed lunches or sandwiches.

Using the leftovers

Once cooled, refrigerate leftover pork promptly in a sealed container. Slice it thinly for sandwiches, or serve it warm with a little of the saved glaze.

Reheat only what you plan to eat, gently and until hot throughout. This helps avoid drying out the lean meat.

Recipe notes & tips

• Pat the pork dry before applying the rub so it adheres more evenly.
• Mix the cornflour thoroughly into the glaze before pouring it over the meat.
• Brush the glaze over the loin two or three times during the final 30 minutes.
• Check the thickest part of the loin with a thermometer rather than judging by colour alone.
• Let the pork rest for the full 15 minutes before carving.
• Slice across the grain for more tender-feeling pieces.

Variations

• Add mustard: whisk a little mustard into the glaze for a sharper savoury note.
• Use fresh garlic: replace the garlic powder with finely minced garlic in the rub.
• Adjust the chilli: use less chilli powder for a milder flavour or more for extra heat.
• Add rosemary: swap some of the dried thyme for dried rosemary.
• Serve as sandwiches: layer thin slices in bread with salad leaves and any remaining glaze.

Common mistakes to avoid

• Uneven seasoning: rub the mixture over every side of the loin before baking.
• Lumpy glaze: stir the cornflour into the liquids thoroughly before pouring.
• Skipping temperature checks: use a thermometer and check the thickest part for 63°C (145°F).
• Overcooking the pork: start checking the temperature as the cooking time approaches its end.
• Cutting too soon: rest the loin for 15 minutes before slicing.
• Slicing with the grain: turn the loin and cut across the visible muscle fibres.

How to store

Refrigerate cooled leftovers in a sealed container for up to 3 days. Reheat slices gently until hot throughout, adding a little glaze or water if they seem dry.

Frequently asked questions