Roasted Pork Loin with Balsamic Glaze

  • Yield: 10 to 12 servings


1-- (4 1/2-pound) boneless pork loin roast, trimmed, tied
1-- (6-ounce) can frozen orange juice concentrate, thawed
1/2cup balsamic vinegar
1/4cup olive oil
2tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1tablespoon grated orange rind
3large garlic cloves, minced
1teaspoon salt
1/2teaspoon black pepper
1/4teaspoon crushed red pepper
4-- peeled or unpeeled navel oranges, cut into 1/2-inch slices
1/4cup water


  1. Pierce the pork in several places with a fork.  Place in an oven-cooking bag or a 2-gallon sealable plastic bag.
  2. Combine the orange juice concentrate, balsamic vinegar, olive oil, thyme, orange rind, garlic, salt, black pepper and red pepper in a bowl; mix well.  Pour 1/2 cup of the marinade over the pork roast; reserve the remaining marinade.  Marinate in the refrigerator for 5 hours or longer, turning occasionally.
  3. Preheat the grill.
  4. Combine the orange slices, water and reserved marinade in a bowl; mix well.  Set aside.
  5. Drain the pork, reserving the marinade.  Place the pork on the grill rack 4 to 5 inches from the hot coals.  Grill over medium-high coals for 1 to 1 1/2 hours or until meat thermometer registers 160F, basting with the reserved marinade during the first 30 minutes of grilling.  Remove the pork to a serving platter; cover with foil.
  6. Drain the liquid from the orange slices into a saucepan.  Grill the orange slices over hot coals for 2 minutes per side.  Arrange slices on the serving platter.
  7. Cut the pork into 1/2-inch slices.  Pour the accumulated meat juices into the saucepan; mix well.  Bring just to a boil; drizzle over the pork.  Garnish with thyme sprigs.
  8. Flavor of the pork roast is enhances with standing time before slicing and serving.

Recipe reprinted with permission from the Junior League of Huntsville’s Sweet Home Alabama (Huntsville, Al., 1995).