One-Pan Maple Balsamic Pork Loin with Butternut Squash and Potatoes

By Leith Devine
November 15, 2016
19 Comments


Author Notes: I love one-pan recipes and making my own sauce mixtures, and this pork is easy to put together and delicious! I've played around with different seasonings until I created a family favorite. It comes together and cooks quickly, which makes it perfect for a weeknight. The secret to this recipe is the balsamic sauce! As a reviewer noted, you can make double the amount so there's a lot of sauce to enjoy.Leith Devine

Food52 Review: The magic is the balsamic mixture. I made it early so the flavors could merge. I will make this again with two changes: Double the sauce (it’s too good not to want to soak up every bite in more sauce) and use pork tenderloin instead of the pork loin. The chubby pork loin took double the time to cook through. This was so delicious. Yay, leftovers!Sheri Nugent

Serves: 6

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 3 garlic cloves, crushed
  • 2 tablespoons fresh rosemary, or 1 tablespoon dried
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 cup white wine
  • 2 1/2 pounds boneless pork loin roast or tenderloin
  • 2 cups peeled, cubed butternut squash
  • 1 pound baby potatoes, scrubbed clean and dried
  • Olive oil, salt, and pepper, as needed

Directions

  1. Preheat oven to 350°F. Prepare a sheet pan by lining it with foil.
  2. In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.
  3. Optional step: Brown the pork roast in a pan with some olive oil. Deglaze the pan with an additional 1/2 cup of white wine. Pour the wine over the roast after placing it on the sheet pan.
  4. Put the pork roast in the middle of the sheet pan and scatter the butternut squash cubes and potatoes around it.
  5. Pour the balsamic mixture over the pork roast and the vegetables. If needed, drizzle a little olive oil over the vegetables and season with salt and pepper as desired.
  6. Bake for 30-40 minutes or until internal temperature reaches 145°F.
  7. Remove from oven and let rest for 10-15 minutes before carving. Serve with vegetables and pan juices.

More Great Recipes:
Pork|One-Pot Wonders|Entree

Reviews (19) Questions (0)

19 Comments

Jane April 1, 2018
So it looks like the 1/2 c wine is in the balsamic vinegar glaze (step 2) but then in the ingredient list it makes it look like the wine is used for deglazing in step 3 (optional, see step 3). Is the wine used for both? Or is the 1/2 c wine in the glaze, and then if you decide to brown the roast, you just use enough more to deglaze?
 
Author Comment
Leith D. April 1, 2018
I should have been more precise...use the wine is in the glaze, and you use more if you want to brown the roast and deglaze the pan. Thanks for pointing it out!
 
Jane April 1, 2018
Wow thanks for your prompt reply, especially on Easter Sunday! I ended up subbing Knob Creek Smoked Maple Bourbon for the wine (only 1/4 c in the glaze and a few TBS for deglazing). It did not, needless to say, have the subtlety of the white wine but if you’re looking for a bolder maple-y taste, that did the trick!
 
Author Comment
Leith D. April 2, 2018
Wow, that sounds delicious! I'll have to try it next time. Hope you had a Happy Easter!
 
Niknud February 20, 2018
Made this last night and it was delicious! Doubled the glaze and used tenderloin so started the potatoes and squash about 30 minutes earlier and then added the pork for the last 20-25 minutes.
 
AntoniaJames February 20, 2018
Thanks for the tip, Niknud, on adapting for tenderloin! With just two of us here now, I always get tenderloin and not the larger roast (and then, when the boys are here, I usually cook up a pork shoulder, which they both prefer). I saved this recipe earlier today; looking forward to trying it following your suggestions. I so appreciate helpful comments like this. ;o)
 
Author Comment
Leith D. February 20, 2018
I'm glad you liked it! I've used both a loin roast and a tenderloin and they both come out great. Doubling the glaze is a great idea, it's so good.
 
Jocelyn G. January 18, 2018
Can you clarify if the cooking time is for a pork loin roast or tenderloin? (I'm using a roast and want to allow enough time.) Thanks!
 
Author Comment
Leith D. January 18, 2018
I made it with a pork lin roast, which is thicker than a tenderloin. I'd bake it for 20-30 minutes and check the temperature. Good luck!
 
Jocelyn G. January 18, 2018
Thanks.
 
Liz D. December 6, 2016
total bummer - should have known! but going so fast and just following recipe directions. it's in the oven now - - - - will probs boil down liquid in the after step . . .aurh, don't publish without editing!!!!!!!
 
Author Comment
Leith D. December 6, 2016
You don't need to boil down the liquid at all. Browning the pork and deglazing the pan is optional, I've done it without browning beforehand and it still comes out great!
 
Sheri N. November 18, 2016
Thanks for the clarification. It sounds amazing.
 
Sheri N. November 18, 2016
So you brown the pork first, use the wine to deglaze the pan, then add the fond to the balsamic mixture? And then put the pork in the oven to finish with the vegetables? Have I got that right?
 
Author Comment
Leith D. November 18, 2016
Got it! Sorry for the mix-up...hope you enjoy this! My family devours it every time I make it, and one of my sons says he doesn't like squash :)
 
Author Comment
Leith D. November 18, 2016
I deglazed the pan with it after I browned the pork....I did it to get the yummy fond from the bottom of the pan. Sorry if that's not clear.
 
Author Comment
Leith D. November 18, 2016
I retyped the recipe directions because my internet went down and that step didn't make it! Yikes! It's not absolutely necessary :)
 
Sheri N. November 18, 2016
Where does the white wine go?
 
Author Comment
Leith D. November 18, 2016
Sorry I answered your question in a comment...see above.