Balsamic Glazed Pork Tenderloin recipe (2024)

Dec 6, 2013 · 32 Comments

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Pork tenderloin is one of those great cuts of meat that is juicy and packs in all the flavors of the seasoning…every time I make it I always wonder why I don’t make it more often because it is so easy to work with!

This particular recipe is a quick prep one that can be served with a side of veggies.

See how easy the prep is in the pics below – just pat the meat dry, press brown sugar salt and pepper on, cook in a mixture of balsamic vinegar and olive oil and then bake, let rest and voila, you have yourself a beautiful and tasty pork tenderloin.

I’ve made this Balsamic Glazed Pork Tenderloin numerous times since publishing this recipe with great success each time. I even included it in my Five Ingredient Friday ecookbook (which you can get for free by signing up for my enewsletter!)

Balsamic Glazed Pork Tenderloin

4.25 from 16 votes

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

1. 2 Pork tenderloins about 1.25 lbs each-mine always come in a packet of 2, if you have only one then just half the other ingredients
2. 3 Tbs Brown Sugar
3. 3 Tbs Balsamic Vinegar
4. 2 Tbs Extra Virgin Olive Oil plus 1 Tbs for cooking
5. 1 tsp each Salt & Pepper

Instructions

Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Wash your hands well, then set out a few sheets of paper towel and pat the pork tenderloin dry and set on paper towel. With hands press the brown sugar onto the pork tenderloins and then sprinkle each tenderloin with salt and pepper. In a small bowl mix together the balsamic vinegar and the extra virgin olive oil.
In a large skillet over medium-high heat, add the remaining 1 tbs olive oil and then put the tenderloins in and spoon about 1 Tbs of the balsamic-olive oil mixture over each tenderloin- sear both sides for 2 minutes (or until a nice brown crust forms.) Transfer tenderloins to foil lined baking dish and spoon remaining balsamic mixture over the tenderloins. Bake for 20-30 minutes or until internal temperature is 160 degrees (I use a little meat thermometer). Remove from oven and let sit for 10 minutes (so that it retains the juices) and then slice and serve!

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Comments

Nancy says
September 20, 2020 at 5:05 pm

So—-had a slight problem searing tenderloin. I used my cast iron skillet (on high – like recipe said) but when I added olive oil it filled house with smoke and added meat and burnt before 2 minutes were up. Should I not have used cast iron skillet ?
Reply
- Sweetphi says
  September 20, 2020 at 8:00 pm
  Oh no – so sorry that that happened, your stove must be super powerful!! Mine never gets that hot to burn in 2 minutes.
  I think what it sounds like is that you let your pan heat, and then added the oil after. Usually one adds the oil to the pan and then turns on the heat to warm it, that might help. You can use cast iron or a different kind of pan. If you’re experiencing burning/sticking, I’d recommend using a non-stick pan.
  Hope that helps!
  Reply
- Linda Davis says
  March 14, 2023 at 7:46 pm
  
  Absolutely delicious! Made it tonite – we all loved it – i doubled the brown sugar/seasonings /, balsamic vinegar ingredients since we all love a strong seasoned pork abd having extra sauce
  Just seared it in my basic teflon coated frying pan before baking in oven for about 27 minutes. So good!
  Reply
  - Sweetphi says
    March 19, 2023 at 7:56 pm
    This comment makes me so happy!! Thank you for taking the time to come back and leave feedback, I’m so thrilled you loved it!
    Reply
Julie says
March 19, 2017 at 6:53 pm
I made this tonight and it was amazing!
Reply
- Sweetphi says
  March 22, 2017 at 12:28 pm
  I’m so happy to hear that Julie 🙂
  Reply
Corla says
January 21, 2017 at 7:31 pm
Making it tonight. It’s in the oven now. Smells delicious! Can’t wait to taste it!
Reply
- Sweetphi says
  January 22, 2017 at 2:35 pm
  Hope you love it!! It’s a favorite in our house 🙂
  Reply
Jessica says
February 10, 2016 at 11:48 pm
Loved the flavor of this – so simple but delicious. I used pork tenderloin steaks – they were on sale 🙂 – maybe it’s because of this, but even though they had plenty of flavor I wanted more so I doubled up the quantities of the marinade so they would soak up more – turned out great!
Reply
- Sweetphi says
  February 14, 2016 at 11:08 am
  YAY I’m so glad to hear it – thank you for coming back and letting me know how this turned out for you, we make this recipe all the time in our house 🙂
  Reply
  See Also
  Mulled Wine (Wassail Recipe)
Tami Pinson says
January 22, 2016 at 9:44 pm
Can this be finished in a crock pot instead of the overn?
Reply
- Sweetphi says
  January 23, 2016 at 9:29 pm
  Oh very good question. I have never done that, but I don’t see why that wouldn’t work, I’d love to know how it turns out for you.
  Reply
Richard Mason says
February 17, 2015 at 5:13 pm
My wife sent this to me before she went to bed. Going to try it tonight. Working on it now.
Nothing can be bad with pork and balsamic!
Reply
- Sweetphi says
  February 17, 2015 at 9:43 pm
  That’s so exciting to hear! I think you’re going to absolutely love it, let me know how it turns for you!
  Reply
Jenn says
November 5, 2014 at 4:17 pm
This looks absolutely amazing, I’m really excited to try this!! What type of side dishes would you recommend to go with this awesome pork dish?
Reply
- Sweetphi says
  November 6, 2014 at 3:47 pm
  Thank for the comment Jenn! I’ve made grilled peaches on the side, or I’ve made my 5 ingredient mac and cheese (super easy and goes perfectly with pork) or I’ve done roasted veggies 🙂
  Reply
Michael Lambert says
December 10, 2013 at 12:42 am
This looks good, will have to give this a try.
Reply
- Sweetphi says
  December 10, 2013 at 10:55 am
  Thanks for the comment Michael, I think you’ll love it!
  Reply
Caliens Contests says
December 9, 2013 at 11:45 pm
I’m jealous! I can never get mine to look this good. Of course, I don’t usually cook them at 400 so maybe that’s what I’ve been doing wrong. Thanks for sharing, I’m going to try this next!
Reply
- Sweetphi says
  December 10, 2013 at 10:57 am
  Thanks for the nice comment! Let me know how it turns out-I think searing it before really helped with getting the color!
  Reply
Allison H says
December 9, 2013 at 1:16 pm
Oh my goodness, this looks amazing. We’re in a recipe rut so to speak, and this looks like something my family would inhale. Going shopping for the ingredients today!
Reply
- Sweetphi says
  December 9, 2013 at 4:02 pm
  Thanks for the comment Allison! Let me know how it all turns out-I think your family will love it! Right after I posted this recipe my husband asked when I was making it again lol, so I think everyone will love it!
  Reply
eric rivera says
December 7, 2013 at 10:27 pm
oh my how juicy does that look!!! im a huge pork fan and we buy tenderloin every month so its nice to see a new way to make it
Reply
- Sweetphi says
  December 8, 2013 at 6:17 pm
  Thank you for the comment! It definitely was juicy-as i’m sure you know, letting the pork sit a few minutes keeps in the juices. But this way of cooking it with the brown sugar and balsamic vinegar really turned out well!
  Reply
md kennedy says
December 7, 2013 at 7:41 am
How easy-peasy and yummy-sounding! I am not much of a pork person, but this would work great for tofu.
Reply
- sweetphi says
  January 14, 2015 at 12:19 pm
  This preparation would be fantastic with tofu, it would crisp up the edges, yum! I just saw this comment, sorry it’s taken me so long to reply to it!
  Reply
Suzy from Ontario says
December 6, 2013 at 4:44 pm
This looks so good!
Reply
- Sweetphi says
  December 9, 2013 at 1:09 pm
  Thanks for the comment Suzy-it definitely was delicious 🙂
  Reply

Trackbacks

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Balsamic Glazed Pork Tenderloin recipe (2024)

FAQs

What is balsamic glaze made of? ›

Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.

Read On ›

Is it better to cook pork tenderloin fast or slow? ›

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Type	Condiment and salad dressing
Place of origin	Italy
Region or state	Modena and Reggio Emilia
Main ingredients	White Trebbiano grape juice, Lambrusco grape must
Media: Balsamic vinegar

What tenderizes pork the best? ›

How Can I Tenderize Pork Chops Quickly? Marinades act as natural tenderizers when made with acidic ingredients (such as lemon, lime, and apple cider vinegar).