Go Back


On the grill or in the oven, this pork loin, marinated with balsamic vinegar and garlic, is simple, affordable, and elegant.
Servings 8


  • 4-5 cloves garlic finely minced or crushed
  • 2 tablespoons balsamic vinegar
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 3-4 pound boneless pork loin roast cut in half lengthwise
  • 2 tablespoons canola oil for oven preparation


  • Marinating the Pork: Combine garlic, balsamic vinegar, salt, pepper, and olive oil in a gallon-sized Ziploc bag.  Add pork to the bag and turn to coat each piece in marinade.  Allow pork to marinate for at least 4 hours and up to 24 hours (the longer the better).
  • Thirty minutes before you are ready to begin cooking, remove the bag from the refrigerator and allow to rest.  
  • Grill Preparation:Preheat grill to 400 degrees.  Sear the pork on all sides (about 2 minutes on each side).  Reduce the temperature to about 350 degrees, move the meat to indirect heat if possible, and grill for another 15-25 minutes (time will depend on the thickness of the loin pieces).  Turn the pork over after 10 minutes.  Using a meat thermometer, check the internal temperature.  When the internal temperature reaches 140 degrees, remove from grill and tent with foil.  
  • Let the meat rest 5 minutes before slicing (internal temperature will continue to rise while the meat rests).
  • Oven Preparation: Preheat oven to 400 degrees.  Heat canola oil in a large, heavy, oven-safe sauté pan over medium heat. Add pork and sear on each side, about 2-3 minutes.  Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 140 degrees, about 20 minutes. Transfer pork to a cutting board, tent with foil, and allow to rest at least 5 minutes before slicing.


Keys to success with this recipe are:
  1. Use a meat thermometer.
  2. Let it rest.
The leftover loin slices are wonderful cold. If you want to reheat:
  1. Remove desired amount from the refrigerator 30-45 minutes before reheating to bring to room temperature.
  2. Warm some apple juice or a little beer in a pan until it steams (not boiling).
  3. Place meat slices in warm "broth" for 3-4 minutes or until warmed through.