Roasted Pork Loin with Balsamic Reduction Sauce

Recipe Summary

Recipe Servings: 6 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 50 minutes


4 cups good quality red wine
4 cloves garlic, chopped, divided
1 bottle plus 3/4 cup Lucini® 10 Year Gran Riserva Balsamico, divided
3 teaspoons chopped, fresh rosemary, divided
1/4 cup brown sugar
3 pound boneless pork loin
Salt and freshly ground black pepper
1 tablespoon Lucini® Premium Select Extra Virgin Olive Oil®


To prepare reduction sauce, place wine and 2 cloves chopped garlic in heavy saucepan and, over high heat, reduce to about 1/4 cup. Add bottle of balsamico and, over medium heat, again reduce to about 1/3 cup. Add 1 tsp rosemary, lower heat to simmer and cook about 5 minutes, until very thick. Remove from heat and strain. Set aside at room temperature.

To prepare pork glaze, combine remaining garlic and rosemary, brown sugar and 3/4 cup Balsamico in saucepan over high heat. Bring to a boil, reduce heat to low and cook 5 minutes longer, until brown sugar has dissolved. Set aside.

Preheat oven to 325 degrees. To prepare pork loin, season meat well with salt and pepper. Heat olive oil in very large ovenproof skillet over high heat, until smoking hot. Add pork and sear well, 5 minutes per side. Brush pork liberally with glaze and set skillet in oven. Roast 15 minutes, brush with more glaze and continue roasting 15 – 20 minutes until pork reaches an internal temperature of 140 degrees (use meat thermometer). Remove from oven and let pork stand 5 minutes. Slice and drizzle with reduction sauce. Garnish with additional fresh rosemary, if desired.


Chef Caprial Pence is the chef and co-owner of Caprial?s Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation, the first female recipient of this prestigious award.