Slow-Roasted Balsamic Herb Pork Loin: A Juicy and Flavorful Feast

Step 1: Marinate the Pork
In a small bowl, mix balsamic vinegar, olive oil, garlic, rosemary, thyme, oregano, Dijon mustard, salt, and pepper.
Rub the marinade all over the pork loin, ensuring it’s well-coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
Step 2: Preheat and Prepare
Preheat your oven to 300°F (150°C).
Place the marinated pork loin on a roasting rack in a baking dish or roasting pan.
Step 3: Slow Roast
Pour chicken stock or water into the bottom of the pan to keep the pork moist.
Roast the pork loin in the oven for 1.5–2 hours, or until the internal temperature reaches 145°F (63°C) for medium doneness. Baste the pork occasionally with the pan juices.
Step 4: Rest and Slice
Remove the pork from the oven and let it rest for 10–15 minutes. This helps retain its juices.
Slice the pork loin into medallions and drizzle with the pan drippings for added flavor.
Serving and Storage Tips