Dinner

Balsamic Glazed Pork Loin

Name: Balsamic Glazed Pork Loin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 medium onions (about 220g), diced small; vegetable oil; salt and pepper; 135ml chicken broth; 454g pork loin, sliced into 8–10 pieces; 20g brown sugar; 60ml balsamic vinegar; 4 garlic cloves, crushed

Seared pork loin medallions simmered in a glossy balsamic pan sauce, where brown sugar rounds out the vinegar's sharp tang and chicken broth adds savory depth. Softened onions and garlic melt into the glaze and cling to every piece. Tender, tangy-sweet, and done in one pan.

Prep time

15 min

Cook time

20 min

Total time

35 min

servings

Ingredients

2 medium onions (about 220g), diced small medium onions (about 220g), diced small
vegetable oilvegetable oil
salt and peppersalt and pepper
135ml chicken broth (≈ ½ cup) chicken broth
454g pork loin, sliced into 8–10 pieces pork loin, sliced into 8–10 pieces
20g brown sugar brown sugar
60ml balsamic vinegar (≈ 4 tbsp) balsamic vinegar
4 garlic cloves, crushed garlic cloves, crushed

Instructions

1Season both sides of the pork loin pieces with salt and pepper.
2Whisk together the broth, sugar and vinegar in a mixing bowl.
3Heat vegetable oil in a large pan on medium-high. Add the pork loin pieces and brown the first side, 2 minutes.
4Flip and brown the other side, 2 minutes. Remove the pork loin pieces and set aside.
5Reduce the heat to medium and add the onions and garlic. Sauté until fragrant, 3–5 minutes.
6Add the sauce and bring the heat to high until it boils, then reduce to a simmer.
7Return the pork loin pieces to the pan and cook uncovered for another 5–8 minutes, or until the pork reaches an internal temperature of 150°F (65°C).

Nutrition

per serving

1/4

Calories

268 kcal

Protein

25 g

Carbs

14 g

Fat

12 g

Fiber

1 g

Sodium

192 mg