Herb-Roasted Pork Loin with Balsamic Sauce

Herb-Roasted Pork Loin

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
  • Pork:
  • 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
  • Sauce:
  • 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
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. 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.
  3. Bake until a meat thermometer inserted in thickest portion registers 145°, 30 to 35 minutes. Let stand for 10 minutes before slicing.
  4. 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.
  5. 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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March/April 2018 Issue Preview