No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Pork Loin with Balsamic Gravy

  • Prep:
  • Total Time:
  • Servings: 8
Roasted Pork Loin with Balsamic Gravy

Source: Everyday Food, October 2005


  • 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


  1. 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.

  2. 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.

  3. 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)

  • jcsallen3 10 Aug, 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

Related Topics