Balsamic Pork Tenderloin
Tender, juicy, and bursting with bold flavors, this Balsamic Pork Tenderloin is a simple yet elegant dish that's perfect for weeknight dinners or special occasions. Marinated in a rich blend of balsamic vinegar, olive oil, soy sauce, honey, and aromatic herbs like rosemary and thyme, this recipe infuses every bite with a savory-sweet glaze. The pork is seared to golden perfection before being oven-roasted, locking in its moisture while creating a beautifully caramelized crust. With a quick 15 minutes of prep time and an irresistible pan sauce to spoon over each slice, this versatile dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad. Whether you're cooking for a family dinner or entertaining guests, this balsamic pork tenderloin is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 0.33 cup Balsamic vinegar
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 3 Garlic cloves, minced
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
In a medium bowl, whisk together balsamic vinegar, olive oil, soy sauce, honey, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
Place the pork tenderloin into a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably overnight for better flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Remove the pork tenderloin from the marinade (reserve the marinade) and sear it in the hot skillet for 2-3 minutes on each side until browned.
Pour the reserved marinade into the skillet around the pork tenderloin.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing. This helps the juices redistribute for a moist and flavorful result.
Slice the pork tenderloin into medallions and drizzle with the pan juices before serving. Enjoy!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 46.5 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 118 mg | 9% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3519 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
