Balsamic Glazed Pork Tenderloin

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/5/21
Balsamic glazed pork tenderloin
Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
238 Calories
9g Fat
7g Carbs
30g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 238
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 83mg 28%
Sodium 123mg 5%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 30g
Vitamin C 0mg 2%
Calcium 22mg 2%
Iron 2mg 9%
Potassium 513mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These balsamic glazed pork tenderloins take just minutes to prepare. The balsamic vinegar reduction and some fresh or dried rosemary give these tenderloins remarkable flavor, and it's such a simple combination of ingredients. Use a good quality balsamic vinegar in this recipe.

Serve the pork tenderloins with potatoes or a rice dish, along with steamed broccoli or a salad.

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Ingredients

  • 2 pork tenderloins (about 1 1/2 pounds total weight)

  • Kosher salt

  • Freshly ground black pepper

  • Nonstick cooking spray

  • 1 to 2 tablespoons olive oil

  • 1/2 cup balsamic vinegar

  • 1 tablespoon plus 1 teaspoon light brown sugar, packed

  • 1 clove garlic, pressed

  • 2 teaspoons freshly chopped rosemary (or 1 teaspoon dried)

Steps to Make It

  1. Gather the ingredients.

  2. Trim pork tenderloins, discarding excess fat. Scrape off silver skin.

  3. Lightly sprinkle pork tenderloins all over with salt and pepper.

  4. Heat oven to 375 F. Line a baking pan (large enough to fit tenderloins) with foil. Spray foil lightly with nonstick cooking spray.

  5. Heat olive oil in a large skillet over medium-high heat.

  6. When oil is hot, add pork tenderloins and sear, turning to brown all sides.

  7. Transfer pork tenderloins to foil-lined baking pan. If ends of tenderloins are very thin and tapered, fold under and tie with kitchen twine to make each tenderloin a uniform size for even cooking.

  8. In a bowl, combine remaining ingredients; pour into hot skillet and cook, stirring to scrape up any browned pork bits, for about 2 to 3 minutes, or until reduced by about half. Don't let mixture burn. Brush some of the reduced balsamic glaze over the pork.

  9. Roast pork for about 20 to 30 minutes, brushing a few more times with balsamic glaze mixture.

    The time will vary depending on size. According to the U.S. food safety website, pork must be cooked to a minimum of 145 F. Check with an instant-read thermometer inserted into the thickest part of the largest tenderloin. Pork may still look pink when actually done.

  10. Remove tenderloins from oven and tent loosely with foil; let rest for 5 minutes. 

  11. Transfer pork tenderloins to a serving platter.

  12. Quickly bring any glaze left back to a boil in a saucepan and pour over pork. Slice tenderloins for serving.

Wine pairing: