Herb-Crusted Pork Loin with Balsamic Beets

Earthy Elegance: A Recipe for Herb-Crusted Pork Loin with Balsamic Beets
Herb-Crusted Pork Loin with Balsamic Beets

This dish is a symphony of sweet and savory, where the earthy richness of roasted beets meets the tender juiciness of herb-crusted pork loin. The balsamic glaze adds a touch of tangy sweetness that ties everything together beautifully. It's elegant enough for a special occasion, yet simple enough to make for a cozy weeknight meal.

Herb-Crusted Pork Loin with Balsamic Beets


    • 1 boneless, skinless pork loin roast (about 2 pounds)
    • 2 tablespoons olive oil
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme
    • 1 teaspoon dried sage
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 medium beets, trimmed and cubed
    • 1 tablespoon balsamic vinegar
    • 1/2 teaspoon honey
    • 1/4 cup chopped walnuts


    1. Preheat oven to 400°F (200°C).
    1. In a small bowl, combine olive oil, rosemary, thyme, sage, salt, and pepper. Rub the mixture all over the pork loin.
    1. Place the pork loin in a roasting pan and roast for 30-35 minutes, or until a meat thermometer inserted into the thickest part reaches 145°F (63°C).
    1. While the pork loin roasts, toss the beets with balsamic vinegar and honey. Spread them out on a separate baking sheet and roast for 20-25 minutes, or until tender.
    1. To toast the walnuts, spread them on a small baking sheet and toast in the oven for 5-7 minutes, or until golden brown.
    1. Once the pork loin is cooked, let it rest for 10 minutes before slicing.
    1. To serve, arrange the sliced pork loin on a bed of roasted beets. Drizzle with balsamic glaze and sprinkle with toasted walnuts.


    • For a more intense herb flavor, you can marinate the pork loin in the herb mixture for up to 24 hours before roasting.
    • If you don't have fresh herbs, you can use 1 teaspoon each of dried rosemary, thyme, and sage.
    • To make the balsamic glaze, simply simmer 1/2 cup of balsamic vinegar over medium heat until it reduces by half.
    • You can also substitute other nuts for the walnuts, such as pecans or almonds.

This recipe is sure to impress your guests with its stunning presentation and delicious flavor. The combination of pork, beets, and balsamic glaze is truly a match made in culinary heaven. So go ahead and give it a try!

Additional recipe notes:

    • You can add other vegetables to the roasting pan with the beets, such as carrots, onions, or potatoes.
    • If you don't have a meat thermometer, you can test the doneness of the pork loin by inserting a knife into the thickest part. The juices should run clear.
    • Serve this dish with your favorite side dishes, such as mashed potatoes, rice, or roasted vegetables.

I hope you enjoy this recipe! Let me know in the comments below what you think.

Herb-Crusted Pork Loin with Balsamic Beets