Roast Pork Loin with Balsamic Vinegar

This is an amazing Jamie Oliver recipe which will surely blow you away and serve as another classic Sunday roast for your table. I was very impressed and overjoyed to find a fairly easy, but incredibly satisfying dish that everyone in the family can appreciate. Also: it’s not chicken!! This mom needed a break from poultry and this meal offered lovely crunchy, tender, meaty alternative. Serve with green beans, roast potatoes and a salad.


1.5-2kg Pork Loin with thick fat cap

2 tablespoons chopped fresh or dried herbs (rosemary, thyme, oregano, parsley)

4 tablespoons olive oil

2 tablespoons sea salt

1 head garlic, cloves removed but skin on

1.5-2 cups balsamic vinegar

8 potatoes peeled cut into halves


Preheat oven to 375F. Remove fat capsule from top of loin and set aside (this will be your crackling that is roasted side by side your roast)

In a small bow combine herbs (I used 1 tablespoon chopped fresh rosemary, 1/2 dried teaspoon oregano, 1/2 teaspoon dried thyme and 1/2 teaspoon fresh basil), 1 teaspoon salt and 3 tablespoons olive oil. Slather entire loin with herb/oil mixture. Slather reserved crackling with herb/oil mixture. Depending on how large your roast is you may need another 1/2 teaspoon salt to cover roast/crackling.

Heat 1 tablespoon olive oil in heavy bottomed skillet and begin to sear loin in pan ensuring you do not miss any areas. This process will take 10 minutes.

As loin sears place potatoes in oven pan and dress with salt and olive oil. Right before the searing process is done, add balsamic vinegar to pan and allow it to deglaze pan. Place loin with balsamic juices into pan and place on lower oven rack uncovered . Next remove crackling from pan and place on upper rack of oven above loin (as it cooks it will drip onto loin).

Cook for 70 minutes and serve with pan juices. Be sure to skim off the immense amount of fat that will be leftover before serving juices in a gravy boat. Enjoy!

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