roasted pork loin in a balsamic cream and rosemary marinade

1. Combine balsamic vinegar, honey, Dijon mustard, minced garlic, chopped rosemary leaves, salt, and pepper in a bowl to form the marinade.
2. Place pork loin steaks in a zip-lock bag or shallow dish, pour over the marinade, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavour).
3. Preheat oven to 190°C (375°F). Heat olive oil and butter in an oven-safe skillet over medium-high heat until shimmering.
4. Remove pork from marinade (reserve marinade) and sear steaks for 2–3 minutes per side until deeply golden and caramelised.
5. Transfer the skillet to the preheated oven and roast for 10–12 minutes until the internal temperature reaches 63°C (145°F).
6. Remove pork from the skillet and rest on a warm plate, loosely tented with foil, for 5 minutes.
7. Return skillet to medium heat, pour in reserved marinade and stock, and simmer for 2–3 minutes. Stir in double cream and reduce until the sauce thickens to a glossy consistency.
8. Plate the pork steaks and spoon the balsamic cream sauce generously over the top before serving.

Tip: Don't skip resting the meat — it allows the juices to redistribute, keeping the pork loin moist and preventing it from drying out when you slice into it.