American
Balsamic-Rosemary Roasted Pork Loin
A dry-brined boneless pork loin roasts to a juicy blush under garlic and rosemary, then receives a glossy balsamic-Dijon pan glaze sharpened with black pepper.
8 servings · 20 minutes prep · 80 minutes cook
Ingredients
Dry-Brined Pork
- 1 boneless pork loin roast, 3 1/2 to 4 pounds
- 1 tablespoon Diamond Crystal kosher salt
- 2 tablespoons finely chopped fresh rosemary
- 4 garlic cloves, finely grated
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Balsamic Pan Glaze
- 1/2 cup balsamic vinegar
- 1/2 cup low-sodium chicken stock
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 tablespoon cold unsalted butter
Directions
Tie and Dry-Brine Overnight
- Set a wire rack inside the roasting pan. Tie the pork loin at 1 1/2-inch / 4 cm intervals into an even cylinder. Season all over with the kosher salt, place on the rack, and refrigerate uncovered on the lowest refrigerator shelf for at least 8 hours and up to 24 hours.
Season and Start Hot
- Set the pork out for 30 minutes. Heat the oven to 450°F / 230°C. Mix the rosemary, garlic, black pepper, and olive oil; rub over every surface.
- Roast fat-side up for 15 minutes, then reduce the oven to 325°F / 165°C without opening the door.
Roast to Temperature and Rest
- Continue roasting for 40 to 75 minutes, or longer as needed, until a thermometer inserted from the end into the thickest center reads at least 145°F / 63°C. Begin checking early; the full roast commonly takes about 70 to 90 minutes including the initial high-heat stage, but temperature, not minutes per pound, is the decisive endpoint.
- Transfer to a board, tent loosely, and rest for 15 minutes. Pour roasting-pan juices into a small cup and discard excess surface fat.
Reduce and Mount the Glaze
- While the pork rests, simmer the balsamic vinegar, stock, Dijon, and honey for 8 to 10 minutes until reduced to about 1/2 cup / 120 ml and lightly spoon-coating.
- Whisk in the reserved juices, remove from heat, and whisk in the cold butter. Remove twine, slice pork 1/2 inch / 1.25 cm thick across the grain, and spoon glaze lightly over the slices. Within 2 hours, refrigerate leftovers in shallow covered containers for up to 4 days. Reheat covered in a low oven or gently in a skillet with glaze or a splash of stock until the center reaches 165°F / 74°C.
