Strawberry Balsamic Pork Loin

June 8, 2021 • 0 comments

Strawberry Balsamic Pork Loin
Fresh strawberries and balsamic vinegar dress up this melt-in-your-mouth boneless pork loin. It makes a great meal for entertaining, as most of the prep work can be done a day in advance.

Directions

Ingredients:

o  1 pasture-raised Boneless Pork Loin Roast

o  ½ pint strawberries, roughly chopped

o  1 Tbsp. aged balsamic vinegar

o  1 Tbsp. Dijon mustard

o  1 tsp. cooking oil

o  1 tsp. salt

o  1 tsp. black pepper

o  1 tsp. dried thyme

o  ½ tsp. garlic powder

o  ½ tsp. onion powder


Directions:

1.      Preheat oven to 450-degrees.

2.      Remove pork loin from fridge and pat dry. Using a sharp knife, cut a slice long-ways into the pork loin, cutting only ¼-1/3 of the way through, coming no closer than ½” from the edges.

3.      Combine last 7 ingredients in a small bowl to make a paste. Rub it over entire loin, including inside of the crevice. 

4.      Put roast on a cooking rack placed onto a shallow-rimmed baking sheet and place in the oven for 15 minutes.

5.      Meanwhile, in a small saucepan cook strawberries and balsamic over Medium-Low heat, uncovered, for about 10 minutes, stirring frequently. The berries will just begin to soften. The balsamic, now a bit more-thick has begun to take on a red tint. Remove from heat.

6.      Remove loin from oven. Using a spoon, scoop out most of strawberries (allowing most of the balsamic to drain back into saucepan) into the crevice. 

7.      Return pork loin to the oven, reducing temperature to 325-degrees, for 25-35 minutes longer.

8.      Depending on the balsamic used, you may want to further reduce it. To do so, simply simmer for a few minutes, stirring constantly, until it reaches a syrupy consistency.

9.      When it is done, a thermometer will read between 135-140 degrees, depending on your preference of doneness. Allow to rest, lightly tented with foil.

*Keep in mind that the resting period will raise the internal temperature from anywhere between 5-10 degrees. Pork should reach an internal temperature of 145-degrees for safe consumption.

10.  Slice pork and serve drizzled with strawberry balsamic.  


For a step-by-step of prepping this in advance, click here to read the blog post.

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