Roasted Pork Loin with Balsamic Sauce
By Sarah Entwistle, @supperbysarah_
Roasted Pork Loin with Balsamic Sauce
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
6-8
During my backpacking adventure through Italy, I fell head over heels for the pork filet with balsamic vinegar at Trattoria Aldina in Modena. This dish beautifully showcases the depth of flavor that high-quality ingredients can bring, especially when using balsamic from Acetaia Giusti, the same producer I visited during my travels. With a simple yet delicious preparation, this is a quintessentially Italian dish that’s perfect for serving a crowd and can easily be made ahead. Pro tip: don’t skip the step of seasoning the pork overnight in the fridge for optimal tenderness and that irresistible crispy, golden exterior.
Special Equipment:
N/A
Ingredients:
- 2 lb pork loin
- 1 cup balsamic vinegar
- 1 cup beef broth
- 2 tablespoons unsalted butter
- 1 bunch parsley
Method:
Prepare the pork
Pat the pork loin dry and season liberally with salt. Place in a wire-rimmed baking sheet and let sit, uncovered, in the fridge overnight.
Sear the pork
Preheat the oven to 350 degrees Fahrenheit. Wash and dry the parsley. Heat a thin layer of oil on medium-high heat in a large stainless steel pan. Add the pork and sear until golden brown on all sides. Leaving the fond, remove the pork from the pan and place on a parchment lined baking sheet.
Place the pork in the oven and cook until the internal temperature reaches 145 degrees Fahrenheit, about 15 to 20 minutes. Remove from the oven and let rest on a wire rack for at least 10 minutes.
Meanwhile, heat the pan of fond on medium-high until hot and add the beef broth and balsamic vinegar; season with salt. Cook, stirring occasionally, until the sauce has been reduced by half and coats the back of a wooden spoon. Turn off the heat and stir in the cold butter until smooth and glossy. Taste then season, if desired.
Thinly slice the pork against the grain. Serve the pork topped with the balsamic sauce and garnish with whole parsley leaves. Enjoy!