- 3.5-4 lb pork loin
- 1/2 cup dry white wine
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 4 garlic cloves minced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
In a medium mixing bowl whisk together the marinade ingredients.
Add pork loin to a large zip-top bag and pour the marinade mixture into the bag. Let marinate for at least 3 hours or overnight.
When ready to cook, preheat oven to 350°F and place pork loin with the marinade into a 9×13 casserole dish.
Bake uncovered for about 1 to 1-½ hours making sure to baste the pork every 30 minutes. The pork is fully cooked when the middle of the roast registers 140°F.
Remove from the oven and let rest for at least 5 minutes before slicing.
Saturated Fat: 4g
Vitamin A: 24%
Vitamin C: 1%