A Sunday dinner of roasted pork loin with a sweet honey balsamic wine sauce is melt in your mouth delicious and tender.
I don’t know about you but I don’t like my pork tough. I like it to fall apart the minute I stick my fork in it.
Every time I’ve cooked a pork roast in the oven I’m disappointed if it’s not melt in your mouth tender. Call me spoiled.
This simple yet versatile recipe results in delicious and tender tasting pork roast that falls apart when you cut it. That’s my kind of pork.
Not to be confused with pork tenderloin, roasted pork loin requires a little extra time in the oven at a low temperature. Slow and low.
I serve this recipe with a sweet honey balsamic wine sauce that that perfectly accompanies the pork. Delicious.
Roasted Pork with a Honey Balsamic Wine Sauce
A Sunday dinner of roasted pork loin with a sweet honey balsamic wine sauce is melt in your mouth delicious and tender.
Ingredients
- 1/2 cup beef broth
- 1/2 cup red wine
- 1/4 cup aged balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 cup honey
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- Salt & pepper
- 2 pound boneless pork loin roast
- 1 tablespoons cornstarch
Instructions
- Preheat the oven to 275°F. Place your boneless pork loin roast in a glass baking dish.
- Mix together the broth, wine, honey, balsamic vinegar, Worcestershire sauce, garlic powder and thyme and pour over the pork roast. Season with salt and ground pepper and cover tightly with aluminum foil. Roast for 3 hours.
- Remove the roast from the oven when the internal temperature reaches 150°F. The meat should be tender and pull easily with a fork.
- Pour the pan juices in a small sauce pan and bring to a gentle boil over medium high heat. Whisk together the cornstarch with 1 tablespoon of cold water and slowly pour into the pan juices. Continue to stir the sauce until thickened. Serve over sliced pork loin.
What about the balsamic?
Thank you Jerry so much for bringing this to my attention. I’ve updated the recipe. Make sure you use aged balsamic vinegar for this recipe. It is thicker and sweeter than non-aged. Also it’s great on tomatoes with mozzarella and basil. Have a great weekend and enjoy the pork:)