Grilled Bruschetta Pork Loin

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This grilled bruschetta pork loin features balsamic-marinated pork loin grilled to juicy perfection and topped with a fresh basil tomato bruschetta topping.

Servings servings

Calories 287kcal

Ingredients

Grilled Pork

1/3 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon honey or agave nectar
1 teaspoon dried oregano
3 medium cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 lbs boneless pork loin

Bruschetta Topping

3 medium ripe tomatoes, diced into 1/4-inch cubes
2 medium cloves garlic, minced
1-1/2 teaspoons granulated sugar
1/4 cup minced fresh basil
Kosher salt and pepper to taste
Balsamic glaze for topping

Instructions

Grilled Pork

In a medium bowl, whisk balsamic vinegar, olive oil, honey, oregano, garlic, salt, and pepper until smooth.
Place pork loin in a sealable bag and pour marinade over top. Seal bag and allow pork to marinate in refrigerator 2 hours or up to 12 hours, tossing pork around in marinade occasionally to evenly coat.
When ready to grill, preheat grill to 375F. Remove pork from marinade and discard marinade. Pat pork loin dry and place on preheated grill. Turn pork occasionally until it reaches an internal temperature of 135F, about 10-15 minutes of cooking.
Remove pork from grill and place on a cutting board. Lightly tent with foil and allow to rest 10 minutes before carving. Once pork has rested, cut into slices and arrange on a serving plate.

Bruschetta Topping

While the pork is marinating (or resting) make the bruschetta topping. In a medium bowl, combine tomatoes, garlic, sugar, and basil. Season with salt and pepper to taste.
Spoon bruschetta topping over pork loin slices and top with a good drizzle of balsamic glaze. Serve pork loin immediately and enjoy!

Notes

Storing Instructions

Store pork loin and bruschetta topping separately in refrigerator up to 6 days.

Nutrition