Brown Sugar and Balsamic Glazed Pork Loin
Transform your dinner table into a gourmet experience with this Brown Sugar and Balsamic Glazed Pork Loin—a show-stopping centerpiece that effortlessly combines sweet and savory flavors. Succulent and tender, this two-pound pork loin is seared to golden perfection and coated with a luscious glaze made from brown sugar, tangy balsamic vinegar, zesty Dijon mustard, soy sauce, and aromatic garlic. The glaze caramelizes beautifully in the oven, creating a glossy, flavorful crust that pairs perfectly with the juicy interior. With just 15 minutes of prep time and an hour in the oven, this dish is perfect for weeknight dinners or special occasions. Garnished with fresh rosemary sprigs, it delivers restaurant-quality flair right at home. Serve it with roasted vegetables or creamy mashed potatoes for a complete, unforgettable meal. Keywords: brown sugar balsamic glazed pork loin, sweet and savory pork recipe, oven-roasted pork, easy pork loin recipe, caramelized glaze.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 1 cup Brown sugar
- 0.25 cup Balsamic vinegar
- 3 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Fresh rosemary sprigs (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with a paper towel and season it evenly with salt and black pepper.
In a small bowl, mix together the brown sugar, balsamic vinegar, minced garlic, olive oil, soy sauce, and Dijon mustard to form the glaze.
Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Remove the skillet from heat and brush the pork loin generously with half of the prepared glaze.
Transfer the skillet with the pork loin to the preheated oven. Roast for 25 minutes.
After 25 minutes, brush the pork with the remaining glaze and continue roasting for another 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork loin from the oven and tent it with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the pork loin into 1/2-inch thick slices. Serve warm and garnish with fresh rosemary sprigs if desired.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 149.8 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4333 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
