Balsamic Pork Loin Roast with Cumin and Rosemary
This pork loin roast is juicy, tender and oh so flavourful! The meat is rubbed with garlic, cumin and rosemary to create big flavours with hardly any effort. It’s a go-to crowd pleaser and it makes fabulous leftovers for the week (assuming you have any leftovers!)
Serves: 8 people
Prep time: 15 min Marinade: 3 hours Cook time 1.5 hours
1 pork loin roast; about 4 lbs.
¼ cup balsamic vinegar
½ cup dry white wine
¼ cup olive oil
2 Tbsp honey
2 Tbsp cumin seed, toasted and ground (or 1 Tbsp ground)
2 Tbsp coriander seed, toasted and ground (or 1 Tbsp ground)
4 garlic cloves, minced
2 Tbsp fresh rosemary, chopped
1 Tbsp sumac (or zest of 1 lemon)
Salt & pepper to taste
3 Tbsp olive oil
- 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 the oven to 350°F. Mix the rub ingredients together to form a wet rub.
- Remove the pork loin from the marinade (save it!) and pat dry. Spread the rub all over the meat. Place pork loin into a 9×13 casserole dish and drizzle with the marinade.
- 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 10 minutes before slicing.
- Deglaze the pan with white wine and drizzle sauce over sliced pork