Pork Tenderloin with Balsamic Vinegar
Elevate your weeknight dinner with this irresistible Pork Tenderloin with Balsamic Vinegar, a dish that perfectly balances savory and sweet flavors in every bite. This recipe features tender, juicy pork tenderloin, seared to golden perfection and then roasted to juicy doneness, all while soaking up a rich, tangy balsamic glaze enhanced with sweet honey, fragrant garlic, and fresh rosemary. Ready in just 40 minutes, this elegant yet easy dish is a true crowd-pleaser, perfect for both family dinners and entertaining. Serve it sliced into medallions, drizzled with the luscious balsamic glaze, and watch as your guests savor every bite. Boost your dinner game with this flavorful recipe ideal for any occasion!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 0.5 cup Balsamic vinegar
- 0.25 cup Chicken stock
- 2 tbsp Honey
- 1 tsp Fresh rosemary, finely chopped
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Sear the pork tenderloin on all sides for about 2 minutes per side, until golden brown. Remove the tenderloin from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet and reduce the heat to medium.
Add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the balsamic vinegar, chicken stock, and honey. Stir to combine and let the mixture simmer for 2-3 minutes until slightly thickened.
Return the pork tenderloin to the skillet and spoon some of the balsamic mixture over the top.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Carefully remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Let it rest for 5 minutes before slicing.
Stir the chopped rosemary into the balsamic glaze in the skillet.
Slice the pork tenderloin into medallions and drizzle with the balsamic glaze. Serve immediately.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 3963 mg | 172% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 52.7 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 103 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2427 mg | 52% | |
*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.
