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» » » Balsamic and Red Wine Iberico Pork Loin with Potato Recipe
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Balsamic and Red Wine Iberico Pork Loin with Potato Recipe

Iberico Pork Loin is already one of the finest cuts of pork in the world, but when you marinate it in balsamic vinegar, red wine and spices it becomes something spectacular. Add some spiced carrots and small potatoes to create a meal fit for kings.

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Cook Time:
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Yield: 4-6 servings

Balsamic and Red Wine Iberico Pork Loin with Potato Recipe Instructions






  1. Thinly slice the red onion and mix it in a bowl with the balsamic vinegar and red wine, then add the spices and bay leaves, and use this mixture to marinate the Iberico pork loin for at least 2 hours.
  2. Preheat the oven to 375 degrees Fahrenheit.
  3. Roast the loin in the marinade for around 30-40 minutes until the internal temperature reaches 145 degrees Fahrenheit. During this time, baste the pork with the juices every 15 minutes.
  4. Remove from heat and let rest for 10 minutes.  Slice into 1-inch-thick slices and serve



  • 2 whole carrots
  • 1 bag of mixed small potatoes
  • 2 tablespoons of olive oil
  • 1 tablespoon of Italian spices
  • Salt and pepper



  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Peel and slice the carrots into ½-inch pieces.
  3. Wash the potatoes thoroughly, and place the carrot pieces and potatoes in a roasting dish. Add the olive oil, Italian spices and salt and pepper on top.
  4. Place the dish in the oven and cook for 30 minutes.  Remove and serve.
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