Grilled Pork Loin with Basil Olive Oil & Strawberry Balsamic Glaze

Ingredients

1½–2 lb pork loin roast
3 tablespoons Basil Olive Oil
¼ cup Strawberry White Balsamic Vinegar
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
Optional garnish: fresh basil or sliced strawberries

Instructions

• Pat pork loin dry and season evenly with salt, pepper, garlic powder, and smoked paprika.
• Preheat grill or oven to 400°F. Brush pork with Basil Olive Oil.
• Grill or roast pork for 25–35 minutes, turning occasionally, until internal temperature reaches 140–145°F.
• Remove pork and rest loosely tented for 10 minutes.
• In a small saucepan, simmer Strawberry White Balsamic Vinegar for 1–2 minutes until lightly reduced and glossy.
• Slice pork and spoon strawberry balsamic glaze over the top. Finish with fresh basil if desired.

Chef’s Tip

Think of this as a fresh, herb-forward BBQ glaze — not a heavy sauce. Keep it light to let basil and pork shine.

Flavor Variations

Swap Strawberry White Balsamic with White Peach Balsamic for a softer, summery profile, or White Pear Balsamic for a more savory-sweet finish that pairs beautifully with pork.

Pairings

Serve with grilled corn, roasted potatoes, green beans, or a fresh tomato salad.

Recipe Notes

Basil Olive Oil adds fresh herbal lift, while fruit-forward white balsamics create a modern BBQ-style glaze that complements pork without overpowering it.