Skip to main content
Steaks And GameRecipesRecipes By Meat TypePork Loin In Balsamic and Red Wine Recipe
Pork Loin In Balsamic and Red Wine Recipe | Steaks and Game

Pork Loin In Balsamic and Red Wine Recipe

We picked naturally juicy Iberico pork for this recipe, but you can use really any other premium pork like Berkshire Kurobuta,  Sakura Duroc, and even Wild Boar. As long as the cut is tender, it will marry wonderfully to the sweetness of a fine Balsamic and a good red wine. 

Prep Time:
Cook Time:
Total Time:
Yield: 4-6 servings.

Pork Loin In Balsamic and Red Wine Recipe Instructions



  • 1 large red onion
  • ½ cup of 10 year aged balsamic vinegar
  • 2 cups of sweet red wine (such as Merlot)
  • 2 tablespoons of Italian spices
  • 2 bay leaves
  • 2 lbs Pork Loin
  • Salt and pepper



  1. Mix the spices with onion, balsamic and red wine to make a marinade and marinade the loin for 2 hours (minimum).
  2. Heat oven to 375F.
  3. In a roasting pan roast the loin and marinade for 30-45 minutes or until internal temp reaches 145F. Baste with juices every 15 minutes until done. Rest for 10 minutes. 
  4.  Slice and serve



  • 2 whole carrots
  • 1 bag of mixed small potatoes
  • 2 tablespoons of olive oil
  • 1 tablespoon of Italian spices
  • Salt and pepper


  1. Heat oven to 375 F.
  2. Slice carrots to ½-inch pieces.
  3. Place potatoes and carrots in roasting dish, toss with olive oil spices and season with salt and pepper. Add the olive oil, Italian spices and salt and pepper on top.
  4. Cook for 30 minutes and serve.

Recipe Reviews

0 out of 5 stars rating(0.00)   # of Ratings: 0 Log in to rate this item.There are currently no ratings for this item. Be the first to rate this item.

Recipe Questions And Answers