Reviews (1) Add Rating & Review 44 Ratings 5 star values: 8 4 star values: 6 3 star values: 13 2 star values: 12 1 star values: 5 Martha Stewart Member Rating: 5 stars 08/10/2013 Very easy and so VERY tasty and delightful. I made the balsamic vinegar gravy and it just added more elegance. Thank you for an easy, tasty meal. I did change the done internal temperature for the pork to 160 degrees which is more healthy, in my opinion.
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Gallery Roasted Pork Loin with Balsamic Gravy Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 1 boneless center-cut pork loin (3 pounds) 1 teaspoon olive oil 2 teaspoons mustard seeds, crushed 2 teaspoons dill seeds, crushed 1 teaspoon fennel seeds, crushed Coarse salt and ground pepper Balsamic Gravy
Gallery Roasted Pork Loin with Balsamic Gravy
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Gallery
Roasted Pork Loin with Balsamic Gravy
Roasted Pork Loin with Balsamic Gravy
Roasted Pork Loin with Balsamic Gravy
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr 15 mins
Servings: 8
prep: 25 mins
total: 1 hr 15 mins
prep:
25 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 1 boneless center-cut pork loin (3 pounds) 1 teaspoon olive oil 2 teaspoons mustard seeds, crushed 2 teaspoons dill seeds, crushed 1 teaspoon fennel seeds, crushed Coarse salt and ground pepper Balsamic Gravy
Directions
Preheat oven to 475 degrees. Place pork in a 9-by-13-inch roasting pan. Rub pork with oil; evenly coat with mixed seeds. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Roast pork until browned, 25 to 30 minutes. Reduce oven temperature to 350 degrees. Continue cooking (tented with foil if browning too quickly) until an instant-read thermometer inserted into thickest part registers 140 degrees and pork juices run clear, 10 to 20 minutes.
Transfer pork to a platter. Tent with foil, and let rest 10 to 20 minutes while you make the Balsamic Gravy. To serve, slice the pork about 1/4 inch thick, and serve with the gravy.
Reviews (1)
Add Rating & Review 44 Ratings 5 star values: 8 4 star values: 6 3 star values: 13 2 star values: 12 1 star values: 5
Martha Stewart Member Rating: 5 stars 08/10/2013 Very easy and so VERY tasty and delightful. I made the balsamic vinegar gravy and it just added more elegance. Thank you for an easy, tasty meal. I did change the done internal temperature for the pork to 160 degrees which is more healthy, in my opinion.
Reviews (1)
Add Rating & Review 44 Ratings 5 star values: 8 4 star values: 6 3 star values: 13 2 star values: 12 1 star values: 5
Add Rating & Review
44 Ratings 5 star values: 8 4 star values: 6 3 star values: 13 2 star values: 12 1 star values: 5
44 Ratings 5 star values: 8 4 star values: 6 3 star values: 13 2 star values: 12 1 star values: 5
44 Ratings 5 star values: 8 4 star values: 6 3 star values: 13 2 star values: 12 1 star values: 5
5 star values: 8 4 star values: 6 3 star values: 13 2 star values: 12 1 star values: 5
Martha Stewart Member Rating: 5 stars 08/10/2013 Very easy and so VERY tasty and delightful. I made the balsamic vinegar gravy and it just added more elegance. Thank you for an easy, tasty meal. I did change the done internal temperature for the pork to 160 degrees which is more healthy, in my opinion.Martha Stewart Member
Rating: 5 stars 08/10/2013
Very easy and so VERY tasty and delightful. I made the balsamic vinegar gravy and it just added more elegance. Thank you for an easy, tasty meal. I did change the done internal temperature for the pork to 160 degrees which is more healthy, in my opinion.
Rating: 5 stars
All Reviews for Roasted Pork Loin with Balsamic Gravy
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Pork Loin with Balsamic Gravy
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
