Name: Balsamic Pork Tenderloin in Oven
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 to 1.5 pounds pork tenderloin; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 3 cloves garlic, minced; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper

If you’re in the mood for a savory, juicy, and slightly tangy dinner that feels fancy but comes together with ease, this Balsamic Pork Tenderloin in Oven will absolutely hit the spot. It’s the kind of dish that delivers maximum flavor with minimal fuss—perfect for everything from weeknight meals to special gatherings. The glaze caramelizes beautifully in the oven, forming a rich, sticky crust that complements the tender pork inside.

This recipe is a powerhouse of flavor thanks to the balsamic vinegar, herbs, garlic, and a hint of sweetness. Whether you’re serving it with roasted vegetables, mashed potatoes, or even slicing it up for sandwiches the next day, this pork tenderloin is the kind of recipe that earns a permanent spot in your dinner rotation.

What Kind of Pork Tenderloin Should I Use?

Look for a high-quality pork tenderloin that’s around 1 to 1.5 pounds. Avoid pre-marinated options, as we want to control every flavor note ourselves. Trim off any silver skin for the best texture and flavor absorption. This cut cooks quickly and stays tender when not overdone.

Ingredients for the Balsamic Pork Tenderloin in Oven

Pork Tenderloin: The star of the show! Lean, tender, and quick to cook.
Balsamic Vinegar: Adds a rich tangy sweetness and helps tenderize the meat.
Olive Oil: Helps carry the flavor and gives the tenderloin a beautiful sear.
Garlic: Freshly minced for deep, savory flavor.
Brown Sugar: Balances the acidity of the balsamic and adds caramelization.
Dijon Mustard: Adds a layer of complexity and gentle heat.
Fresh Herbs (Rosemary & Thyme): Earthy and aromatic, perfect for pork.
Salt & Pepper: Essential for bringing all the flavors to life.

How To Make the Balsamic Pork Tenderloin in Oven

Step 1: Prep the Pork

Pat your pork tenderloin dry with paper towels and trim off any visible silver skin. Season generously with salt and pepper on all sides.

Step 2: Make the Marinade

In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, brown sugar, Dijon mustard, and chopped fresh rosemary and thyme.

Step 3: Marinate

Place the tenderloin in a resealable plastic bag or shallow dish and pour the marinade over it. Refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.

Step 4: Sear the Pork

Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat and add a bit of olive oil. Sear the pork on all sides until golden brown, about 2-3 minutes per side.

Step 5: Roast to Perfection

Transfer the skillet to the preheated oven. Roast the pork for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Baste it once or twice with the pan juices during cooking.

Step 6: Rest and Slice

Let the pork rest for 5-10 minutes before slicing. This allows the juices to redistribute for maximum tenderness.

How to Serve and Store This Juicy Tenderloin

Serve this balsamic pork tenderloin with sides like creamy mashed potatoes, garlic green beans, or a roasted veggie medley. For a low-carb option, try it with cauliflower mash or zucchini noodles.

Leftovers are equally versatile! Slice it up for sandwiches, dice it into salads, or warm it up with your favorite sides for a second-day meal that tastes just as good. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Frequently Asked Questions

What internal temperature should pork tenderloin reach?

You’ll want the pork to reach 145°F (63°C). Always let it rest for a few minutes after roasting to allow juices to settle.

Can I make this ahead of time?

Absolutely. Marinate the pork up to a day ahead, and then cook it fresh when ready. The flavor actually intensifies with more marinating time.

Do I need to use fresh herbs?

Fresh is ideal for vibrant flavor, but dried herbs can work in a pinch. Just use about one-third of the amount.

How do I keep pork tenderloin from drying out?

Don’t overcook it. A good meat thermometer is your best friend here. Also, resting the meat after cooking is crucial.

Can I use this recipe with pork loin?

Pork loin is thicker and larger, so you’ll need to adjust the cooking time. It won’t be quite as tender as tenderloin, but the flavor works well.

Want More Dinner Ideas with Big Flavor?

If you love this Balsamic Pork Tenderloin in Oven, you’ll enjoy these other savory favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Jam on Pinterest

And let me know in the comments how yours turned out! Did you tweak the marinade? Try a different herb? I love hearing how these recipes take shape in your kitchen. Questions welcome too—let’s help each other cook smarter!

Balsamic Pork Tenderloin in Oven

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

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Description

This oven-roasted Balsamic Pork Tenderloin is coated in a sweet and tangy glaze made with balsamic vinegar, garlic, herbs, and brown sugar. It’s easy enough for weeknights but delicious enough to impress guests. With its rich caramelized crust and tender center, this dish is a flavorful main course for any occasion.