Savory Pork
Indulge in the rich, bold flavors of Savory Pork, a mouthwatering dish featuring tender pork loin seared to golden perfection and roasted with a luscious rosemary-infused balsamic glaze. This one-pan recipe is a perfect blend of simplicity and sophistication, combining fragrant garlic, earthy paprika, and a touch of sweetness from honey. A splash of chicken broth and a hint of heat from optional red pepper flakes make the sauce irresistibly savory, while the pan drippings enhance the dish with robust depth. Ready in under an hour and served with a drizzle of its delectable pan sauce, this hearty yet elegant entrée is ideal for family dinners or special occasions. Pair it with roasted vegetables or creamy mashed potatoes for a well-rounded, flavorful meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 lbs Pork loin
- 2 tbsp Olive oil
- 4 large Garlic cloves
- 2 sprigs Fresh rosemary
- 1 tsp Paprika
- 0.5 tsp Ground black pepper
- 1 tsp Kosher salt
- 1 cup Chicken broth
- 1 tbsp Balsamic vinegar
- 1 tbsp Honey
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels to ensure a nice sear, then set it aside.
In a small bowl, mix together the paprika, kosher salt, and ground black pepper. Rub the spice mixture evenly over the pork loin.
Heat a large oven-safe skillet over medium-high heat. Add the olive oil, and once hot, sear the pork loin for 2-3 minutes on each side until golden brown. Remove the pork from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Cook for 1 minute until fragrant, stirring frequently to avoid burning.
Pour the chicken broth into the skillet and deglaze by scraping the browned bits from the bottom of the pan with a wooden spoon.
Stir in the balsamic vinegar, honey, fresh rosemary sprigs, and crushed red pepper flakes (if using). Let the sauce simmer for 2 minutes.
Return the seared pork loin to the skillet, spoon some sauce over the top, and transfer the skillet to the preheated oven.
Roast the pork loin in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Carefully remove the skillet from the oven and let the pork rest for 5-10 minutes. This allows the juices to redistribute, making the pork more flavorful and tender.
Slice the pork loin into medallions and serve with the sauce from the skillet drizzled on top. Pair with your favorite sides like roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 5.0 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1060 mg | 23% | |
*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.
