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Roasted Pork Loin with Balsamic Gravy


Serve with Broccoli Rabe and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.

  • Prep:
  • Total Time:
  • Servings: 8

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 Add a comment

  • MS11802524
    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 opinion.