Pork Tenderloin W Balsamic Marinade
Elevate your weeknight dinner with this flavorful Pork Tenderloin with Balsamic Marinade—a recipe that strikes the perfect balance between savory, tangy, and aromatic. Featuring a marinade of balsamic vinegar, olive oil, soy sauce, honey, and fresh garlic infused with rosemary and oregano, this dish transforms a simple cut of pork into a juicy, tender masterpiece. The pork is seared to golden perfection in a skillet, then roasted in the oven for a beautifully caramelized finish. Top it off with a luscious balsamic glaze made from the reserved marinade to add a flavorful, glossy touch. Ready in under an hour and ideal for entertaining or meal prep, this elegant yet accessible recipe is a must-try for fans of bold, sophisticated flavors. Perfectly paired with roasted vegetables or a hearty salad, it’s a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 0.25 cup Balsamic vinegar
- 0.25 cup Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 3 Garlic cloves, minced
- 1 tsp Fresh rosemary, chopped
- 0.5 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Vegetable oil (for searing)
Instructions
In a medium bowl, whisk together the balsamic vinegar, olive oil, soy sauce, honey, minced garlic, rosemary, oregano, salt, and black pepper to make the marinade.
Place the pork tenderloin in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is well-coated. Seal the bag or cover the dish with plastic wrap.
Marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to permeate the pork.
Preheat your oven to 400°F (200°C).
Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Heat the vegetable oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
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) when checked with a meat thermometer.
While the pork is roasting, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer for 5-7 minutes, or until the mixture thickens slightly into a glaze.
Remove the pork from the oven and let it rest for 5-10 minutes before slicing into medallions.
Drizzle the balsamic glaze over the sliced pork and serve. Enjoy!
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 6.7 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 603 mg | 13% | |
*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.
