Roast Pork Loin with Balsamic, Dijon & Thyme
- 1 boneless pork loin roast, 2 to 2.5 lbs
- 6 cloves garlic, mashed and finely minced
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons whole grain Dijon mustard
- 1 tablespoon extra-virgin olive oil (plus additional for oven preparation)
- 1 tablespoon kosher salt
- 1/2 teaspoon ground pepper
- 2 teaspoons dried thyme or 4 thyme sprigs, leaves removed
Pat the pork loin dry with paper towels.
Whisk together the garlic, balsamic vinegar, Dijon mustard, olive oil, salt, pepper and thyme in a small bowl and smother all over the pork loin. Let it sit for at least 20 minutes (or longer in the refrigerator) as you preheat your oven or grill.
Preheat the oven to 350 degrees F.
Heat 2 tablespoons olive oil in deep sided sauté or roasting pan. Sear on all sides, about 3-4 minutes per side. Place in oven and roast for 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing.
Preheat the grill to medium high heat. If desired, use a cast iron pan, but you can also prepare this directly on the grill grates. Sear the pork loin on all sides, about 3-4 minutes per side. Continue to grill, rotating periodically, for about 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 3 minutes of rest time before slicing.