Full of flavor, this Roast Pork Loin with Balsamic, Dijon & Thyme is simple and versatile. Prepare this roast pork loin recipe in the oven or on the grill, and you’ll have a delicious dinner, perfect for any season.
Note: This post first appeared September 29, 2013 as part of the Simple Sunday Series and has been updated with improved kitchen notes, recipe annotation, photography and video. I hope you enjoy this favorite from my kitchen!
I almost did it again. Talk about the weather, that is. I suppose it’s hard to resist – I know I’m not the only one who can’t help but think about the change in the seasons, the chill in the air, blah blah blah. (There I go again. Sorry.)
So here’s the thing. Right now, we’ve got the best of all worlds when it comes to the weather. Mornings are crisp, when you just want to snuggle deeper under the covers, the tip of your nose a wee bit frosty, as it peeks through the sheets. You start out with a sweater and a cup of hot coffee, then find yourself in a tank top by mid day. Venturing outside you bake under a warm sun, as if summer had never left. But as soon as the day begins to fade, the taste of fall creeps in, and you crave a simple, hearty dinner. Like this Roast Pork Loin with Balsamic, Dijon & Thyme, for example.
The question then becomes, should I roast or should I grill? Well, the lovely thing about a pork loin roast is that either way will work.
Is the chill in the air a little raw? Feeling the need to throw a roast in the oven without the need to babysit by the kitchen? Then slather up a pork loin with a paste of balsamic, Dijon mustard and thyme, and let it roast away. Or is the sun calling you outdoors to enjoy the final days of grill season? Then let it sear on the grates, and spend some time coaxing the roast to caramelized perfection while you soak in the last of the warm sun. The choice is yours.
And I promise to not talk about the weather the next time we meet.
If you enjoyed this Roast Pork Loin with Balsamic, Dijon & Thyme, be sure to check out these other recipes that feature balsamic vinegar:
Cranberry Balsamic Crusted Chateaubriand
Baby Back Ribs with Blueberry Balsamic Barbecue Sauce
Maple-planked Barramundi with White Balsamic-maple Glaze
Grilled Balsamic Asparagus
Grilled Balsamic-garlic Crusted Pork Tenderloin
Roast Pork Loin with Balsamic, Dijon & Thyme
- 1 boneless pork loin roast 2 to 2.5 lbs
- 6 cloves garlic mashed and finely minced
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons whole grain Dijon mustard
- 1 tablespoon extra-virgin olive oil plus additional for oven preparation
- 1 tablespoon kosher salt
- 1/2 teaspoon ground pepper
- 2 teaspoons dried thyme or 4 thyme sprigs leaves removed
- Pat the pork loin dry with paper towels.
- Whisk together the garlic, balsamic vinegar, Dijon mustard, olive oil, salt, pepper and thyme in a small bowl and smother all over the pork loin. Let it sit for at least 20 minutes (or longer in the refrigerator) as you preheat your oven or grill.
- Preheat the oven to 350° F.
- Heat 2 tablespoons olive oil in deep sided sauté or roasting pan. Sear on all sides, about 3-4 minutes per side. Place in oven and roast for 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing.
- Preheat the grill to medium high heat. If desired, use a cast iron pan, but you can also prepare this directly on the grill grates. Sear the pork loin on all sides, about 3-4 minutes per side. Continue to grill, rotating periodically, for about 45 minutes, or until the internal temperature of the pork loin roast is about 145° F. Allow 3 minutes of rest time before slicing.