Boneless center cut pork loin topped with honey, fresh rosemary and a balsamic glaze; then roasted until tender and juicy.
We do mix it up a bit and usually eat pork once or twice a week as well. Especially recently since our youngest is away at college and she's the one who doesn't really care for it. Most of the time I'll make some kind of pork chops or make a roast; like this Honey Balsamic Roasted Pork Loin.
What's the difference between Pork Loin and Pork Tenderloin?
There are two types of pork roasts: Pork Loin and Pork Tenderloin. All of my recipes are made using pork loin; not tenderloin because my family prefers this cut. However, either cut can be used for this recipe.
Pork loin is also called center loin roast or a pork center rib roast. It's lean, tender and usually has a piece of fat on top. This cut is also large, wide and thick, and it’s generally sold as a boneless roast to make it easier to slice after cooking.
Pork tenderloin is smaller, thinner and little to no visible fat. This cut is best for quick, high temperature cooking; while the pork loin is best for roasting.
How do you make Honey Balsamic Pork Loin?
For this recipe you'll need a boneless, center cut pork loin, honey, balsamic glaze and fresh rosemary. I found using the balsamic glaze best for this recipe as it's thicker than regular vinegar so it clings to the meat better while cooking.
First, you may need to trim any excess fat from the pork loin. The butcher usually trims most of fat from the meat, but every once in a while you can get a piece with a little too much. You just need a thin layer of fat left on top. This helps keep the meat juicy while cooking.
Brush the mixture on top of the meat; then place in a preheated 350 degree F oven for approximately 1 hour or until the internal temperature reaches a minimum of 145 degrees F. This roast was approximately 2 pounds and I took ours out when it reached 150 degrees F.
While the meat is cooking, do not baste. This will ensure that the glaze stays on the meat while cooking. Allow the meat to rest 10 minutes before carving as it will continue to cook while resting. Be careful not to cook the meat too long or it will be dry and tough.
Using a chef knife, carve the pork into ¼-inch thick slices and place on a platter; then top with pan juices. This Honey Balsamic Pork Loin was delicious, super flavorful, juicy and tender. Serve with Creamy Garlic and Herb Mashed Potatoes and Skillet Zucchini in Rosemary Butter. ~Enjoy!
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Honey Balsamic Pork Loin
- Preheat oven to 350 degrees F.
- Trim any excess fat from the pork loin; then add the meat to a roasting pan.
- Combine the honey, balsamic and rosemary in a small bowl and whisk together until smooth. Season the meat with salt and pepper; then brush the mixture on top of the meat;
- Cook for approximately 1 hour or until the internal temperature reaches a minimum of 145 degrees F. (This roast was approximately 2 pounds and I took ours out when it reached 150 degrees F). Allow the meat to rest 10 minutes before carving as it will continue to cook.
- Using a chef knife, carve the pork into ¼-inch thick slices and place on a platter; then top with pan juices.