25 Sep Balsamic Pork Loin
Balsamic Pork Loin
By: Toby Amidor
Nutrition Information
- Serves: 8 servings
- Serving size: 4 ounces
- Calories: 144.49
- Fat: 4.91 g
- Saturated fat: 1.71 g
- Carbohydrates: 0.85 g
- Sugar: 0.41 g
- Sodium: 367.13 mg
- Fiber: 0.09 g
- Protein: 24.28 g
- Cholesterol: 54.43 mg
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Photo Courtesy of Kristen Massad
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon Stevia brown sugar blend (like Truvia or Splenda)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds pork loin
- Cooking spray
Instructions
- In a large bowl, whisk together the balsamic vinegar, olive oil, garlic, onion powder, rosemary, brown sugar blend, salt, and black pepper. Remove 2 tablespoons of the marinade and place in a separate container.
- Add the pork loin to the large bowl with the marinade and toss to evenly coat. Cover and place in the refrigerator for at least 30 minutes and up to overnight.
- Preheat the oven to 350°F. Coat a glass baking dish with cooking spray.
- Remove the pork loin from the marinade, shaking off excess, and place in the prepared baking dish. Discard excess marinade.
- Bake until the pork reaches an internal cooking temperature of 145°F, 1 hour. Brush the pork loin every 15 minutes using the separate marinade. Remove from the oven and place on a cutting board to rest for 10 to 15 minutes, and then cut into 1-inch slices.
- In each of 8 containers, place 4 ounces of the pork loin. Cover and place in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- To defrost, place in the refrigerator overnight. To reheat, place uncovered container in the microwave and cook on high for 1 minute.
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