Short Description
Balsamic pork tenderloin is a tender, juicy, and flavorful dish featuring pork marinated in a rich balsamic glaze with garlic, herbs, and honey. Roasted to perfection in the oven, this easy recipe is perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Tender and juicy – Balsamic marinade locks in moisture and flavor.
- Easy to make – Just marinate, roast, and enjoy!
- Versatile – Pairs well with mashed potatoes, roasted veggies, or salads.
- Minimal ingredients – Uses simple pantry staples.
- Great for meal prep – Leftovers taste amazing in sandwiches or salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pork tenderloin
- Balsamic vinegar
- Olive oil
- Garlic (minced)
- Honey or maple syrup
- Dijon mustard
- Italian seasoning
- Salt and pepper
- Red pepper flakes (optional for spice)
Directions
- Make the marinade – In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, Italian seasoning, salt, and pepper.
- Marinate the pork – Place the pork tenderloin in a zip-top bag or dish and pour the marinade over it. Let marinate for at least 30 minutes (or overnight for more flavor).
- Preheat the oven – Set to 400°F (200°C) and line a baking dish with foil.
- Sear the pork – Heat a skillet over medium-high heat. Sear the tenderloin for 2-3 minutes per side until golden brown.
- Roast the pork – Transfer to the baking dish and roast for 18-22 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and slice – Let the pork rest for 5-10 minutes before slicing. Drizzle with extra balsamic glaze if desired.
- Serve and enjoy – Pair with mashed potatoes, roasted vegetables, or a fresh salad.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Marinate time: 30 minutes (optional)
- Cook time: 20 minutes
- Total time: 1 hour (including marination)
Variations
- Spicy version – Add more red pepper flakes or Sriracha.
- Sweet balsamic glaze – Reduce balsamic vinegar with honey for a thicker glaze.
- Herb-infused – Use fresh rosemary or thyme for extra flavor.
- Garlic butter version – Add a drizzle of melted garlic butter before serving.
- Low-carb option – Serve over cauliflower mash instead of potatoes.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze cooked pork for up to 2 months. Thaw before reheating.
- Reheating: Warm in a 325°F oven for 10 minutes or microwave for 1-2 minutes.
FAQs
Can I use pork loin instead of tenderloin?
Yes, but pork loin takes longer to cook—about 40-45 minutes.
How do I prevent pork from drying out?
Don’t overcook—use a meat thermometer and let it rest before slicing.
Can I grill this instead of roasting?
Yes! Grill over medium heat for 15-20 minutes, flipping occasionally.
What should I serve with balsamic pork tenderloin?
Mashed potatoes, roasted Brussels sprouts, or a crisp salad pair well.
How do I make a thicker balsamic glaze?
Simmer balsamic vinegar with honey until reduced by half.
Can I cook this in a slow cooker?
Yes! Cook on low for 4-6 hours, then broil for a crispy finish.
Should I cover the pork while roasting?
No, roasting uncovered helps develop a caramelized crust.
What’s the best way to slice pork tenderloin?
Cut against the grain for the most tender bites.
Can I marinate this overnight?
Yes! The longer it marinates, the more flavorful it becomes.
Is this recipe gluten-free?
Yes! Just ensure your Dijon mustard and balsamic vinegar are gluten-free.
Conclusion
Balsamic pork tenderloin is a simple yet elegant dish packed with rich, tangy flavors. With an easy marinade and oven-roasting method, this recipe is perfect for both weeknight meals and special occasions. Try it today and enjoy a juicy, flavorful pork tenderloin with minimal effort!
PrintBalsamic Pork Tenderloin in Oven
This Balsamic Pork Tenderloin is juicy, flavorful, and roasted to perfection in the oven. Marinated in a rich balsamic glaze with garlic and herbs, this dish is an easy and elegant main course for any dinner. Serve it with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
Ingredients
For the Pork Tenderloin:
- 2 pork tenderloins (about 1 lb each)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
For the Balsamic Marinade:
- ⅓ cup balsamic vinegar
- 2 tbsp honey (or brown sugar)
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tbsp soy sauce (or Worcestershire sauce)
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
Instructions
Step 1: Marinate the Pork
- In a bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, soy sauce, rosemary, and thyme.
- Place the pork tenderloins in a resealable bag or dish and pour the marinade over them.
- Marinate for at least 30 minutes (or up to 8 hours for deeper flavor).
Step 2: Preheat & Sear the Pork
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Remove pork from the marinade (reserve the marinade) and sear for 2-3 minutes per side until golden brown.
Step 3: Roast in the Oven
- Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- While roasting, heat the reserved marinade in a small saucepan over medium heat and simmer for 5 minutes to create a glaze.
Step 4: Rest & Serve
- Remove pork from the oven, tent with foil, and let rest for 5-10 minutes before slicing.
- Drizzle with the balsamic glaze and serve warm with your favorite sides.
Notes
- Make It Sweeter: Add 1 tbsp maple syrup to the marinade for a richer glaze.
- Storage: Keep leftovers in an airtight container for up to 3 days.
- Reheating Tip: Warm in a skillet over low heat with a splash of broth to keep it juicy.
- Serving Ideas: Serve with roasted Brussels sprouts, mashed potatoes, or a quinoa salad.