Grilled Pork Loin with Basil Olive Oil & Strawberry Balsamic Glaze
Grilled Pork Loin with Basil Olive Oil & Strawberry White Balsamic
Description
Juicy pork loin is grilled with Basil Infused Olive Oil and finished with a bright Strawberry White Balsamic glaze. Fresh basil character, savory seasoning, and fruit-forward acidity create a balanced summer dinner that's equally at home at a cookout or the dinner table.
Recipe Overview
Servings: 4–6
Prep Time: 10 minutes
Cook Time: About 35–50 minutes
Rest Time: 10 minutes
Total Time: About 55–70 minutes
Ingredients
1 boneless pork loin roast, 1½–2 pounds
2½ tablespoons Basil Infused Olive Oil, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ cup Strawberry White Balsamic, divided
1 teaspoon Dijon mustard
Fresh basil leaves, thinly sliced, for serving, optional
Instructions
• Prepare the grill for two-zone cooking over medium heat, approximately 375–400°F, with one direct-heat side and one indirect-heat side. Clean and lightly oil the grill grates.
• Pat the pork loin thoroughly dry. Brush it with 2 tablespoons of the Basil Infused Olive Oil, then season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
• Place the pork over direct heat and sear, turning as needed, until lightly browned on all sides, about 6–8 minutes total. Watch closely so the exterior develops color without scorching.
• Move the pork to the indirect-heat side of the grill and close the lid. Continue grilling, turning once or twice for even cooking, until an instant-read thermometer inserted into the thickest part reaches 145°F, about 25–40 minutes depending on the thickness of the roast and the temperature of the grill.
• Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.
• While the pork rests, combine 3 tablespoons of the Strawberry White Balsamic and the Dijon mustard in a small saucepan. Bring to a very gentle simmer over medium-low heat and cook for about 1–2 minutes, just until slightly concentrated. Do not reduce to a thick syrup.
• Remove the glaze from the heat and stir in the remaining 1 tablespoon Strawberry White Balsamic and remaining ½ tablespoon Basil Infused Olive Oil.
• Slice the pork across the grain. Spoon the Strawberry White Balsamic glaze lightly over the slices and finish with fresh basil, if desired.
Chef’s Tip
A pork loin roast is much thicker than a pork chop or tenderloin, so use two-zone grilling rather than leaving it directly over the flame for the entire cook. Sear first for color, then finish over indirect heat with the lid closed. Use the thermometer—not the clock—to determine doneness, removing the pork when the thickest part reaches 145°F and allowing it to rest before slicing.
Flavor Variations
• Peach White Balsamic can replace the Strawberry White for a softer stone-fruit profile that's especially good with grilled corn or roasted carrots.
• Pear White Balsamic can replace the Strawberry White for a more delicate fruit character that pairs beautifully with potatoes, green beans, or wild rice.
• Cranberry Orange White Balsamic can replace the Strawberry White for a brighter citrus-fruit variation that's especially good with roasted squash or sweet potatoes.
• Tuscan Herb Fused Olive Oil can replace the Basil Infused Olive Oil for a more savory, herb-forward version with an Italian-inspired flavor profile.
Pairings
Serve with grilled corn, roasted or grilled potatoes, green beans, asparagus, roasted carrots, wild rice, or a fresh tomato salad. A tomato and basil salad is especially good here because it echoes the Basil Infused Olive Oil while balancing the richness of the pork.
Build Your Plate
Turn this grilled pork loin into a complete summer dinner
Keep the basil-grilled pork at the center, then balance the Strawberry White Balsamic glaze with a simple grilled vegetable, potatoes or rice, and something fresh from the garden.
Finished Meal
Grilled basil pork loin with Strawberry White Balsamic glaze, grilled potatoes, corn, and fresh tomato salad
Protein
Boneless pork loin seared over direct heat, then gently finished over indirect heat with Basil Infused Olive Oil
Vegetables & Sides
Grilled corn, potatoes, green beans, asparagus, roasted carrots, wild rice, or a fresh tomato and basil salad
Flavor Pairing
Basil Infused Olive Oil brings savory herbal character while Strawberry White Balsamic adds bright fruit and acidity to balance the pork
Recipe Notes
This recipe is designed for a boneless pork loin roast, not pork tenderloin. Pork tenderloin is a smaller, thinner cut and cooks considerably faster.
Two-zone grilling gives a pork loin roast the best of both cooking methods: direct heat develops exterior browning, while indirect heat allows the thicker center to cook more evenly without burning the outside.
The Strawberry White Balsamic is divided between a brief simmer and an off-heat finish. This lightly concentrates the glaze while preserving fresh strawberry-balsamic character rather than reducing it into a heavy syrup.
Pork loin should reach 145°F in the thickest portion before being removed from the grill. Let it rest for at least 3 minutes before slicing; the 10-minute rest used here is ideal for a roast and gives the juices time to redistribute.
