Thursday, June 10, 2010

Roasted Pork Loin With Rosemary-Balsamic Glaze. Memories of my father.

I grew up in Pennsylvania. Shortly after graduating high school I decided to pack up and move to Florida. I lived in Florida for 7 years before meeting my husband. I remember our first trip to Pennsylvania when we brought our new daughter home to meet her Oma and Opa. We stayed with my father on his farm. I remember the first dinner he made us, it was a pork loin glazed with a rosemary, garlic, balsamic vinegar glaze, and it was delicious. I remember walking into a house full of smoke, asking what he was making and why he was burning it. He corrected me and told me he was not burning it, he was searing it.

I also remember all of this because it was the first time my father and I talked about cooking and recipes. I was still pretty young and my idea of cooking was using Reynolds plastic oven bags for my roasts or jazzing up Prego. Not that there is anything wrong with that. But I was eager to move up, so I was happy to watch him and learn from him. It started my love of cooking. I remember asking him how to make it and being anxious to get home and give it a try. This was the first roast other than an eye roast out of a Reynolds bag I made and it turned out just as delicious as his. It gave me confidence in the kitchen that with a solid recipe and a little instruction, I could make great things. :}

From then on I began watching PBS cooking shows and Food Network religiously. I think I had a subscription to every food magazine I could get my hands on. I was learning as much as I could so one day I could impress him. Now he and I talk about food all the time, share recipes, and he even gives me the occasional call for advice on a recipe. It is true, food does bring families together.

The recipe comes from Caprial Pence.  I believe she had a cooking show on PBS and that is where he saw the recipe.  This is my favorite recipe for pork loin. Not tenderloin, just the loin. This cut of meat may not be as tender, but when prepared in this way, it comes out moist and juicy. Sliced thinly, it was perfect the next day for sandwiches my father made for lunch.

Now that all that reminiscing is out of the way, on with the recipe.  I didn't capture a picture of making the glaze, or the veggies on the plate, what can I say, I'm new to this.  I keep forgetting things.  I'm trying to get better, I really am.

First you season up the roast with salt and pepper, make sure you really season it up as it's a thick piece of meat.  After you season the roast, I set it aside and make the glaze.  When the glaze is finished put a nice sear on your roast.

This is after 3 minutes per side, I thought the color was dark enough and my kitchen was smoked up enough so I stopped after the 3 minutes per side.  You will smoke up your house with this recipe, unless you have a super duper exhaust fan, which I do not.

After the sear, glaze that meat baby.  Really give it a nice coating.  You'll roast the pork for 15 minutes and then glaze it again.  Depending on the size of your roast, your oven, ect, ect, ......15-20 minutes later, zee roast, she is done.

Perfect every time.  I like my pork with just a tiny bit of pink in the middle.  Now just imagine there was some beautiful garlicky green beans on this plate, and ignore my lack of plating skills.  Thank you Caprial Pence for such delicious recipe, and thank you Dad for sharing it with me.

Roasted Pork Loin With Rosemary-Balsamic Glaze

2   cloves  garlic -- chopped
2   teaspoons  chopped fresh rosemary (I've also used thyme)
1/4 cup  brown sugar
3/4 cup  balsamic vinegar
3   pound  boneless pork loin (mine was a bit under 3lbs, more like 2.75 lbs)
Kosher Salt
Freshly ground black pepper
1   tablespoon  extra virgin olive oil (canola oil works here too)

Preheat your oven to 400 degrees.

Make the glaze:
Combine the garlic, rosemary, brown sugar, and balsamic vinegar in a saucepan over high heat.  Bring just to a boil, then turn heat to low and cook 5 minutes, until the brown sugar has dissolved. Set glaze aside.

Season the pork loin well with salt and pepper.

Heat the olive oil in a very large ovenproof saute pan over high heat until smoking hot. Add the pork and sear well, about 5 minutes per side.

Brush the pork liberally with the glaze, and set the pan in the oven. You can also transfer the pork to a baking dish if you don't have an oven proof pan.

Roast the pork loin for 15 minutes, brush with more glaze, and continue roasting 15 to 20 minutes longer for medium doneness.  I pulled mine out of the oven at 20 minutes and a temp of 145 degrees F.  Tented it for 10 minutes and it was perfect.  Make sure to let sit about 10 minutes before slicing. Slice very thin.

Adapted Recipe By :Caprial Pence

Click Me For The Printable Recipe


Tizzy Sig


  1. Hello,

    I wanted to let you know that I am following you from Moms Blogger Club, "The Under 100 Followers Club" group. I am hoping when you get a chance you can follow me back at and Also, I would love to place a link to your site on my blog if you want to do the same with my blog on yours. Please let me know by sending me an email regarding this and it has been nice meeting you via the web.

    Thanks, Tracey
    (a.k.a Britney/ author)

  2. Tizzy, I make this recipe several times a year and absolutely love it. The loin is a winner everytime its served. I'm so glad you stopped by my blog. I hope you'll visit often. Have a wonderful day. Blessings...Mary

  3. Tizzy,

    Thank you for posting this recipe. I copied it from Caprial's web-site 10 years ago and have made it several times a year ever since. My daughter-in-law wanted the recipe and I realized Caprial's site is no longer available when I looked for it on-line. I did find your adaptation instead with one major difference. Caprial's original recipe used an oven temp of 300 degrees rather than 400 degrees. I've always used pork tenderloins which are smaller and may account for both of us coming out with a medium doneness using the different temps! How did you decide to raise the oven temp?
    Thanks, Patty