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In a small mixing bowl or liquid cup measure, whisk together the balsamic vinegar, mustard, olive oil, honey, rosemary or thyme, garlic and salt until combined.
Store the pork loin marinade for up to 2 weeks in the refrigerator or use immediately as follows.
Place the pork tenderloin or boneless pork loin in a large Ziplock bag or resealable container. Cover with the balsamic marinade and set aside at room temperature for an hour, or transfer to the refrigerator to marinate for longer – the pork loin will be the most flavorful if left for 8 hours or overnight.
For instructions on how to use this balsamic pork loin marinade for grilling or roasting, see the notes in the main body of this post.
After the meat is cooked, to create a balsamic glaze: transfer the remaining balsamic pork loin marinade to a small saucepan and simmer for a few minutes until thickened. Drizzle over the finished pork before serving.