Balsamic Pork Tenderloin

Try our mouthwatering balsamic pork tenderloin recipe for a dinner that’s equally ideal for special occasions as it is for no clean up dinner recipes. Succulent pork tenderloin is seared to perfection and glazed with a rich balsamic reduction that’s the perfect balance of sweetness and acidity.

Best of all, this fuss-free dinner comes together in just 30 minutes and needs six simple ingredients, proving that gourmet flavors don’t always require hours of preparation.

Balsamic Pork Tenderloin Ingredients

• Pork tenderloin: Pork tenderloin is a lean and tender cut that cooks evenly and absorbs the flavors of the balsamic glaze well.
• Salt and pepper: Essential seasonings that enhance the natural flavors of the pork.
• Oil: Canola oil is used for browning the pork and creating a flavorful crust.
• Balsamic vinegar: Balsamic vinegar provides a tangy and slightly sweet base for the glaze, balancing the richness of the pork.
• Brown sugar: Brown sugar balances the acidity of the vinegar and helps create a caramelized glaze.

Directions

Step 1: Prepare the pork tenderloin

Preheat the oven to 425°F. Season the pork tenderloin all over with salt and pepper, ensuring an even coating on all sides.

Step 2: Sear the pork

In a large ovenproof skillet, heat the canola oil over medium-high heat. Once hot, add the seasoned pork tenderloin and brown it on all sides, about two to three minutes per side. Remove pork from the skillet and set it aside.

Step 3: Make the balsamic glaze

Remove the skillet from heat and add balsamic vinegar, stirring to loosen any browned bits from the bottom of the pan. Stir in the brown sugar until it’s fully dissolved and the mixture thickens slightly.

Step 4: Coat and bake

Return the pork tenderloin to the skillet and turn it to coat all sides with the balsamic glaze. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes or until a meat thermometer inserted into the thickest part of the pork reads 145°. Turn the pork occasionally to ensure even cooking and glazing.

Editor’s Tip: If you don’t have an ovenproof skillet, sear the pork in a regular skillet and transfer it to a baking dish before adding the glaze.

Step 5: Rest and serve

Remove the pork from the oven and transfer it to a serving platter. Tent it loosely with foil and let it rest for five minutes before slicing. Pour the remaining glaze from the skillet over the sliced pork before serving.

Balsamic Pork Tenderloin Variations

• Add herbs: Incorporate fresh herbs like rosemary, thyme or sage into the glaze for an aromatic twist.
• Use honey: Swap the brown sugar for honey to create a different type of sweetness to this balsamic pork tenderloin.
• Make it spicy: Add a pinch of red pepper flakes to the glaze for a bit of heat.
• Give it a mustard twist: Stir a tablespoon of Dijon mustard into the glaze for added depth and tanginess.

How to Store Balsamic Pork Tenderloin

Allow the pork to cool completely before storing it in an airtight container or wrapping it tightly in aluminum foil. Store in the fridge for up to four days. To reheat, place the slices in a skillet over medium heat with a bit of the leftover glaze and cook until heated through.

Can you freeze balsamic pork tenderloin?

Yes, you can freeze balsamic pork tenderloin. Wrap the cooked and cooled pork tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe bag and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Balsamic Pork Tenderloin Tips

What side dishes pair well with balsamic pork tenderloin?

The sweet and tangy glaze of this versatile dish complements a variety of sides. Pair it with roasted vegetables, garlic mashed potatoes or a fresh green salad for a complete meal.

Can I use a different type of vinegar for this recipe?

While balsamic vinegar provides the best flavor for this balsamic pork tenderloin, you can substitute red wine vinegar or apple cider vinegar in a pinch. Remember that these alternatives will require adjusting the amount of brown sugar to balance the flavors.

How can I ensure the balsamic pork tenderloin doesn’t become dry?

The key to a juicy pork tenderloin is not overcooking it. Use a meat thermometer and aim for an internal temperature of 145°. The pork will continue to cook slightly as it rests, so it’s okay to remove it from the oven when it’s just shy of 145°F to ensure it stays juicy when serving.