Save A succulent pork tenderloin roasted to perfection and finished with a tangy, slightly sweet balsamic glaze. Perfect for a sophisticated weeknight dinner or special occasion.
This recipe has become a favorite for my family's weekend dinners. The tangy balsamic glaze gives it a unique flavor that keeps everyone coming back for more.
Ingredients
- Pork: 1 pork tenderloin (about 1 to 1.25 lbs/450–570 g), trimmed
- Marinade & Glaze: 1/4 cup (60 ml) balsamic vinegar
- Marinade & Glaze: 2 tablespoons honey
- Marinade & Glaze: 2 tablespoons Dijon mustard
- Marinade & Glaze: 2 tablespoons olive oil
- Marinade & Glaze: 2 garlic cloves, minced
- Marinade & Glaze: 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- Marinade & Glaze: 1 teaspoon dried thyme
- Marinade & Glaze: 1 teaspoon salt
- Marinade & Glaze: 1/2 teaspoon black pepper
Instructions
- Preheat:
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Mix Marinade:
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, garlic, rosemary, thyme, salt, and pepper.
- Marinate:
- Place the pork tenderloin in a shallow dish or zip-top bag. Pour half of the balsamic mixture over the pork, turning to coat. Marinate for at least 10 minutes (up to 2 hours in the refrigerator for deeper flavor).
- Sear Pork:
- Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Remove pork from marinade (discard used marinade), and sear on all sides until browned, about 2-3 minutes per side.
- Roast:
- Transfer the skillet to the preheated oven. Roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C).
- Prepare Glaze:
- Meanwhile, pour the remaining balsamic mixture into a small saucepan. Simmer over medium heat for 3–5 minutes, stirring occasionally, until thickened and syrupy.
- Rest and Serve:
- Remove the pork from the oven. Rest for 5 minutes before slicing. Drizzle with the balsamic glaze and serve.
Save My family gathers around the table to enjoy this meal and always asks for seconds. It's a perfect dish for sharing and celebrating together.
Serving Suggestions
Serve with roasted vegetables, mashed potatoes, or a simple green salad for a complete meal.
Storage Tips
Leftover pork is excellent in sandwiches or salads. Store in an airtight container in the refrigerator for up to 3 days.
Dietary Information
This dish is gluten-free and contains mustard. Always check labels if you have allergies.
Save This balsamic glazed pork tenderloin is simple yet elegant, making it perfect for any occasion.
Recipe FAQs
- → How do I ensure the pork tenderloin stays juicy?
Searing the pork on all sides before roasting helps lock in juices, and letting it rest after cooking allows the meat fibers to relax, maintaining tenderness.
- → Can I prepare the balsamic glaze ahead of time?
Yes, the glaze can be simmered in advance and stored in the refrigerator. Reheat gently before serving to retain its syrupy consistency.
- → What side dishes complement this pork tenderloin?
Roasted vegetables, mashed potatoes, or a simple green salad pair beautifully, balancing the rich glaze and tender meat.
- → Is there a way to deepen the flavor of the balsamic glaze?
Adding a splash of soy sauce to the glaze provides extra depth and a subtle umami note without overpowering the balsamic's sweetness.
- → How can I tell when the pork is perfectly cooked?
Roast until the internal temperature reaches 145°F (63°C); then rest the meat for 5 minutes before slicing to ensure juicy results.