Tender, juicy pork lomo rubbed with fresh rosemary and garlic, seared to golden perfection, and finished with a balsamic glaze. It’s an elegant yet easy centerpiece perfect for any night of the week — or your next dinner party.
🍽️ Recipe Card
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 5–10 minutes
Total Time: 40–45 minutes
Dietary Tags: Gluten-Free | Low-Carb | Paleo-Friendly
🧾 Ingredients
Main Ingredients
Pork lomo (tenderloin or loin), trimmed
Olive oil
Balsamic vinegar
Fresh rosemary (or dried)
Garlic, minced
Salt and black pepper
👨🍳 Instructions
Preheat Oven
Preheat your oven to 400°F (200°C).
Season the Pork
Rub pork with olive oil, minced garlic, chopped rosemary, salt, and pepper.
Sear the Pork
Heat a skillet over medium-high heat. Sear the pork on all sides until golden brown (about 2–3 minutes per side).
Transfer & Roast
Place pork in a baking dish. Drizzle with balsamic vinegar. Roast for 20–25 minutes, or until internal temperature reaches 145°F (63°C).
Rest, Slice & Serve
Let pork rest for 5–10 minutes before slicing. Spoon pan juices over the slices for extra flavor.
💡 Quick Notes & Tips
Use a meat thermometer to avoid overcooking — pork is juiciest at 145°F.
Letting the meat rest after roasting locks in moisture and tenderness.
Fresh rosemary gives the best flavor, but dried works in a pinch (use half the amount).
Don’t skip the sear! It builds flavor and helps lock in juices.
📸 Brief Introduction
This balsamic rosemary pork loin recipe is one of those dishes that feels fancy but is shockingly simple to pull off. The pork is ultra-tender thanks to a quick sear and oven finish, and the tangy-sweet balsamic glaze creates a natural pan sauce with zero effort. Whether you’re serving it with roasted vegetables, mashed potatoes, or salad, this recipe earns rave reviews every time.
👣 Step-by-Step Cooking Guide
🔥 1. Preheat & Season
Preheat your oven first so it’s ready once you sear. Rub pork all over with olive oil, rosemary, garlic, salt, and pepper. The oil helps lock in moisture and helps with browning during the sear.
🍳 2. Sear for Flavor
Use a heavy skillet (like cast iron) to sear the pork for 2–3 minutes per side. You want a deep, golden crust.
Tip: Don’t move the pork around too much while searing — let it develop that beautiful color.
🍷 3. Roast with Balsamic
Transfer the seared pork to a baking dish. Drizzle with balsamic vinegar — it reduces as it roasts, becoming a sweet-savory glaze.
🌡️ 4. Roast to Perfection
Roast for 20–25 minutes, depending on thickness. Use a meat thermometer for accuracy — aim for 145°F (63°C).
⏲️ 5. Rest and Slice
Let the pork rest for at least 5 minutes before slicing. This redistributes juices and keeps the meat moist.
🧂 Ingredient Notes & Substitutions
🍖 Pork Loin vs Tenderloin
Pork loin is a bit larger and meatier — great for slicing thick.
Tenderloin cooks faster and is extra tender. Both work beautifully here.
🌿 Rosemary Tips
Use fresh rosemary for the most aroma and brightness.
If using dried, halve the amount — it’s more concentrated.
🔄 Substitutions
No balsamic vinegar? Try red wine vinegar + 1 tsp honey for a similar tangy-sweet vibe.
Want extra depth? Add a splash of soy sauce or Dijon mustard to the balsamic before drizzling.
🍽️ Serving Suggestions & Variations
🥗 What to Serve With
Mashed potatoes or roasted garlic cauliflower mash
Green beans almondine, roasted carrots, or grilled asparagus
Crusty bread or a wild rice pilaf
🧪 Flavor Variations
Add a pinch of chili flakes for heat.
Swap rosemary for thyme or sage.
Add sliced shallots or pearl onions to the pan before roasting for bonus flavor.
🧊 Storage & Make-Ahead Tips
🧺 Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
🔥 Reheating
Gently reheat sliced pork in a skillet with a splash of broth or water to prevent drying.
❄️ Freezing
Pork can be frozen (sliced or whole) for up to 2 months. Thaw overnight in the fridge before reheating.
🧮 Nutrition (Per Serving Estimate)
Calories: ~275 kcal
Protein: 28g
Carbs: 3g
Fat: 15g
Sugar: 2g
Fiber: 0g
Allergens: None (naturally gluten-free and dairy-free)
❓ Frequently Asked Questions
Q: Can I use pork chops instead of a loin?
A: Yes! Just adjust the roasting time — chops cook faster, usually 12–15 minutes depending on thickness.
Q: Do I need to marinate the pork?
A: No need — the balsamic glaze and herb rub are flavorful enough. But you can marinate it in olive oil, vinegar, garlic, and rosemary for 2–4 hours if you like.
Q: Can I grill this instead of roasting?
A: Absolutely. Sear and then grill over indirect heat until internal temp hits 145°F.
🧡 Personal Note
This dish reminds me of Sunday dinners growing up — simple ingredients made special with a little attention to detail. The balsamic adds just the right touch of richness without overpowering the pork. It’s one of those “fancy but easy” meals that everyone should have in their back pocket.