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Balsamic & Port-Glazed Pork Roast

Easy Dinner Recipe: Balsamic & Port-Glazed Pork Roast with Prunes

Here’s a dish that doesn’t require a huge grocery store endeavor and tastes amazing! Pork loin is a very versatile cut of meat that lends itself perfectly to a myriad of sauces and glazes in this case, a rich, balsamic port and prune marinade. This recipe is made up of three separate (easy) components: the port reduction, the marinating, and the letting-it-cook-in-the-oven-while-you-kick-your-feet-up! It’s easy to find the ingredients and it’s simple to make this tasty meal, so go ahead and add it to the menu!

Port-Glazed Pork Roast with Prunes

Serves 8


  • 2 pounds boneless pork loin roast, fat trimmed
  • 1 cup prunes, whole or halved, divided
  • 1/4 cup balsamic vinegar
  • 1/4 cup ruby port
  • 1/4 cup brown sugar


  1. In a small saucepan, bring port to a boil and cook for 10 minutes, or until thickened and reduced.
  2. Stir in prunes and cook for 1 minute. Remove prunes and set aside.
  3. Place pork loins in 1-2 large Ziploc bags and pour in balsamic vinegar, brown sugar and 1/2 of (cooled) port reduction. Shake well to make sure meat is evenly and thoroughly coated.
  4. Refrigerate for at least 1 hour, turning over halfway through.
  5. Preheat oven to 425º F.
  6. Transfer pork loins to rimmed baking sheet and cook for 20-25 minutes, or until internal temperature of pork reaches 160º F and center is still slightly pink.
  7. Warm remaining port reduction and prunes.
  8. Remove from oven and let rest 10 minutes before slicing.
  9. Serve hot with remaining port sauce and prunes.

Recipe adapted from Ring Finger Tan Line