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.
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
Instructions
1. Pat pork tenderloin dry with paper towels and trim any silver skin. Season with salt and pepper.
2. In a small bowl, mix balsamic vinegar, olive oil, garlic, brown sugar, Dijon mustard, rosemary, and thyme.
3. Place the pork in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat with a little olive oil.
5. Sear the pork on all sides, 2–3 minutes per side, until golden brown.
6. Transfer the skillet to the oven and roast for 15–20 minutes, or until internal temp reaches 145°F (63°C).
7. Baste the pork once or twice during cooking with the pan juices.
8. Let rest for 5–10 minutes before slicing. Serve warm.
Notes
Don’t skip the resting step—this keeps the pork juicy.
Use a digital meat thermometer to ensure perfect doneness at 145°F.
Fresh herbs elevate the flavor, but dried herbs can substitute if needed (use 1/3 the amount).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven-roasted
- Cuisine: American
Nutrition
- Serving Size: 1/4 of tenderloin
- Calories: 245
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 95mg
Keywords: balsamic pork, pork tenderloin, dinner, oven pork, balsamic glaze