Pork Loin Coated in Herbs with Balsamic Sauce

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Pork Loin Coated in Herbs with Balsamic Sauce – Easy to make, flavourful, incredibly tender pork loin rubbed with a Herbs mixture makes for a crowd pleasing dinner, not only Easter Dinner, with very little effort.

Pork Loin Coated in Herbs with Balsamic Sauce Recipe

8-10 Serves

Ingredients

PORK:

3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh parsley
11⁄2 teaspoons kosher salt
1⁄2 teaspoon ground black pepper
3 cloves garlic, minced
1 (4-pound) pork loin, trimmed

SAUCE:

1 tablespoon unsalted butter
2 cloves garlic, minced
1⁄2 cup balsamic vinegar
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon honey
1⁄4 teaspoon kosher salt

Preparation Method

Preheat oven to 400°. Line a rimmed baking sheet with foil.

For pork: In a small bowl, stir together olive oil, dill, mint, parsley, salt, pepper, and garlic; rub mixture all over pork. Place on prepared pan.

Bake until a meat thermometer inserted in thickest portion registers
145°, 30 to 35 minutes. Let stand for 10 minutes before slicing.

Meanwhile, for sauce: In a small saucepan, melt butter over medium-high heat. Add garlic; cook, stirring frequently, until tender, about 30 seconds. Stir in vinegar, and bring to a boil. Reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Stir in chicken broth, and bring to a boil.

In a small bowl, whisk together cornstarch and 1 tablespoon water until dissolved. Whisk cornstarch mixture into broth mixture, and cook, whisking constantly, until thickened, about 1 minute. Whisk in honey and salt. Serve warm with pork.