Balsamic Glazed Pork Tenderloin

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 06/05/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 06/05/19

Balsamic glazed pork tenderloin
Diana Rattray
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
270 Calories
10g Fat
10g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 270
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 95mg 32%
Sodium 75mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 33g
Calcium 56mg 4%
*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.

Ingredients

  • 2 pork tenderloins (about 1 1/2 pounds total weight)
  • Salt and pepper
  • 1 to 2 tablespoons olive oil (enough to coat the skillet)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon plus 1 teaspoon light brown sugar (packed)
  • 1 medium clove garlic (pressed)
  • 2 teaspoons fresh chopped rosemary (or about 1 scant teaspoon dried)

Steps to Make It

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

  2. Lightly sprinkle the pork tenderloins all over with salt and pepper.

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

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

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

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

  7. In a bowl, combine the remaining ingredients; pour into the 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 the mixture burn. Brush a little of the reduced balsamic glaze over the pork.

  8. Roast the pork for about 20 to 30 minutes, brushing a few more times with the 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.

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

  10. Transfer the pork tenderloins to a serving platter.

  11. Quickly bring any glaze left back boil in a saucepan and then pour over the pork. Slice the tenderloins for serving.

Wine pairing: