Description
Tender and juicy pork tenderloin marinated in a flavorful balsamic glaze, roasted to perfection, and drizzled with a delicious balsamic pan sauce.
Ingredients
Scale
- 1.5–2 lb Pork Tenderloin, trimmed of silver skin
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Red Pepper Flakes (optional, for a little heat)
- Salt and freshly ground Black Pepper, to taste
- 1 tablespoon Butter
- 1/4 cup Chicken Broth (or water)
Instructions
- Combine the marinade ingredients: In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried thyme, dried rosemary, and red pepper flakes (if using). Season generously with salt and pepper to taste.
- Marinate the pork: Place the pork tenderloin in a resealable bag or container. Pour the marinade over the pork, ensuring it’s completely covered. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours, turning occasionally.
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Sear the pork (optional): Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. If not using an oven-safe skillet, sear in a regular skillet and transfer to the prepared baking sheet.
- Roast the pork: Place the baking sheet in the preheated oven and roast the pork tenderloin for 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Make the balsamic pan sauce: Place the oven-safe skillet over medium heat. Add the butter and let it melt. Pour in the chicken broth (or water) and scrape up any browned bits from the bottom of the pan. Simmer the sauce for 5-7 minutes, or until it has reduced slightly and thickened. Adjust seasoning to taste.
- Rest the pork: Remove the pork tenderloin from the oven and let it rest for at least 5-10 minutes before slicing. Tent the pork loosely with foil to keep it warm while it rests.
- Slice and serve: Slice the pork thinly against the grain. Arrange the sliced pork on a platter, drizzle with the balsamic pan sauce, and garnish with fresh herbs (optional). Serve immediately.
Notes
- Marinating the pork for longer (up to 4 hours) will result in a more flavorful dish. Do not exceed 4 hours, as the acid in the balsamic vinegar can start to break down the pork and make it mushy.
- Use a meat thermometer to ensure the pork is cooked to the correct internal temperature of 145°F (63°C).
- Resting the pork is crucial for a tender and juicy result.
- Searing the pork before roasting adds a lot of flavor and helps to create a beautiful crust.
- The balsamic pan sauce can be adjusted to your liking. Add a pinch of salt and pepper, or a drizzle of honey if you prefer a sweeter sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes