Prepare this delicious Herb-Roasted Pork Loin with Balsamic Sauce for your next big meal. Your guests will definitely enjoy it.
Herb-Roasted Pork Loin with Balsamic Sauce
Makes 8 to 10 servings
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 (4-pound) pork loin, trimmed
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- ½ cup balsamic vinegar
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- For pork: In a small bowl, stir together olive oil, dill, mint, parsley, salt, pepper, and garlic; rub mixture all over pork. Place on prepared pan.
- Bake until a meat thermometer inserted in thickest portion registers 145°, 30 to 35 minutes. Let stand for 10 minutes before slicing.
- Meanwhile, for sauce: In a small saucepan, melt butter over medium-high heat. Add garlic; cook, stirring frequently, until tender, about 30 seconds. Stir in vinegar, and bring to a boil. Reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Stir in chicken broth, and bring to a boil.
- In a small bowl, whisk together cornstarch and 1 tablespoon water until dissolved. Whisk cornstarch mixture into broth mixture, and cook, whisking constantly, until thickened, about 1 minute. Whisk in honey and salt. Serve warm with pork.
Make-Ahead Tip: The herb mixture can be rubbed onto the pork and refrigerated up to a day ahead. Let the pork stand at room temperature for 30 to 45 minutes before you cook it.
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