Step 1

In a small mixing bowl or liquid cup measure, whisk together the balsamic vinegar, mustard, olive oil, honey, rosemary or thyme, garlic and salt until combined.

Step 2

Store the pork loin marinade for up to 2 weeks in the refrigerator or use immediately as follows.

Step 3

Place the pork tenderloin or boneless pork loin in a large Ziplock bag or resealable container. Cover with the balsamic marinade and set aside at room temperature for an hour, or transfer to the refrigerator to marinate for longer – the pork loin will be the most flavorful if left for 8 hours or overnight.

Step 4

For instructions on how to use this balsamic pork loin marinade for grilling or roasting, see the notes in the main body of this post.

Step 5

After the meat is cooked, to create a balsamic glaze: transfer the remaining balsamic pork loin marinade to a small saucepan and simmer for a few minutes until thickened. Drizzle over the finished pork before serving.