Pork Loin with Balsamic Vinegar Sauce - Kraft Recipes Top
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Pork Loin with Balsamic Vinegar Sauce

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  • Balsamic Vinegar Sauce:
  • 1. Place chicken stock & garlic in heavy sauce pan and over high heat, reduce to about 1 cup.
  • 2. Add vinegar and rosemary. Over medium heat reduce to about 1 1/2 cups.
  • 3. Remove from heat and set aside.
  • Glaze:
  • 1. Combine balsamic vinegar, brown sugar, garlic & rosemary in saucepan over high heat.
  • 2. Bring to boil. Reduce heat to low and cook about 5 minutes.
  • 3. Remove from heat.
  • Pork Roast:
  • 1. Preheat oven to 325 degrees F. Season roast with salt & pepper.
  • 2. Heat oil in roasting pan. Add roast and sear well on all sides. About 5 minutes per side.
  • 3. Glaze roast with some of the glaze and place in oven.
  • 4. Roast for 15 minutes and re-glaze.
  • 5. Continue roasting and glazing every 15 minutes until roast reaches 150 degrees F.
  • 6. Remove from oven and let rest about 15 minutes. Slice roast.
  • 7. Arrange slices on serving platter and drizzle with reduction sauce. Remaining sauce may be served on the side.

Special Equipment Needed


You may use fresh rosemary instead of dried. Simply substitue equivalent amount. Although a little time consuming with the glazing. The roast does cook quickly. Serve with side dishes that require little attention while cooking, such as a moist bread dressing seasoned with onion and thyme and baked carrots with dill. You will have a spectacular meal that will draw raves!

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