Grilled Pork Loins with Spinach and Balsamic Vinegar

Grilled Pork Loins with Spinach and Balsamic Vinegar
Chef Brainy
What Started it all:
Pork loins, Spinach, vinegar (apple cider, balsamic), grill

A simple yet elegant dish perfect for a cozy dinner with family or friends. The succulent pork loins are grilled to perfection and paired with fresh spinach dressed in a tangy balsamic vinegar reduction. Comfort cooking at its finest!


  • 4 pork loins
  • 200g fresh spinach leaves
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons balsamic vinegar
  • Olive oil
  • Salt and pepper to taste


  1. Season the pork loins generously with salt and pepper on both sides.
  2. Drizzle a bit of olive oil over the pork loins to keep them moist during grilling.
  3. Set your grill to medium-high heat and allow it to preheat for about 10 minutes.
  4. Place the pork loins on the preheated grill.
  5. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 145°F (63°C).
  6. Remove from the grill and let rest for a few minutes to retain the juices.
  7. While the pork is resting, heat a bit of olive oil in a large pan over medium heat.
  8. Add the fresh spinach leaves and sauté until just wilted, about 2-3 minutes.
  9. Season with a pinch of salt and pepper.
  10. In a small saucepan, combine the apple cider vinegar and balsamic vinegar.
  11. Bring to a boil, then reduce the heat and simmer until the mixture has reduced by half and thickened slightly, about 5-7 minutes.
  12. Place a generous portion of the wilted spinach on each plate.
  13. Top with a grilled pork loin.
  14. Drizzle the balsamic reduction over the pork and spinach for a tangy finish.

There you have it—a delightful and comforting meal that's both nutritious and satisfying. Enjoy the tender pork loins with the fresh and vibrant spinach, all brought together with the rich, tangy balsamic reduction. Perfect for sharing with loved ones!

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