Balsamic Dijon pork roast

By Mary Berg
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  • 1.5 kilograms pork loin
  • Kosher salt
  • Freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 tablespoon (8 grams) finely chopped thyme
  • 1/2 cup (120 milliliters) balsamic vinegar
  • 1/4 cup (60 grams) Dijon mustard
  • 1 tablespoon (15 grams) grainy Dijon mustard
  • 2 tablespoons (30 milliliters) olive oil


  1. Heat oven to 350°F (176°C).
  2. Place pork in a shallow dish and season with salt and pepper.
  3. Combine garlic, thyme, balsamic, mustards and olive oil in a small bowl. Season with salt and pepper. Pour half over pork. Rub glaze over pork and let sit at room temperature for 30 minutes. 
  4. Transfer pork to a roasting pan fitted with a rack and pour 1-1/2 cups (355 milliliters) water into bottom of pan. Roast until internal temperature reaches 140°F (60°C), about one hour, basting with reserved glaze every ten minutes after first 30 minutes of cooking. Add more water if pan becomes dry.
  5. Transfer to a cutting board, cover with aluminum foil and rest for ten minutes before slicing to serve.


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