Tender Balsamic Marinated Pork Tenderloin
Elevate your dinner table with this Tender Balsamic Marinated Pork Tenderloin recipe, a perfect blend of savory and sweet flavors. The pork is bathed in a rich marinade of balsamic vinegar, olive oil, soy sauce, honey, and fragrant herbs like rosemary and thyme, ensuring every bite is juicy and flavorful. Simple yet sophisticated, this dish requires minimal prep time and is oven-roasted to perfection, delivering tender, melt-in-your-mouth results in just 25 minutes. Ideal for weeknight dinners or special occasions, it pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Embrace this foolproof recipe to impress your family and guests with restaurant-quality pork right at home!
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Recipe Information
Ingredients
- 2 pieces (1-1.5 lbs each) Pork tenderloin
- 0.33 cup Balsamic vinegar
- 0.25 cup Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
Instructions
In a medium mixing bowl, whisk together the balsamic vinegar, olive oil, soy sauce, honey, garlic, rosemary, thyme, ground black pepper, and salt.
Place the pork tenderloins in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring each tenderloin is well-coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, preferably 4-6 hours for maximum flavor. Turn the pork occasionally to evenly distribute the marinade.
When ready to cook, preheat your oven to 400°F (200°C). Allow the pork to come to room temperature for about 20 minutes while the oven heats up.
Line a baking sheet with foil or parchment paper for easy cleanup. Place a wire rack on top if available, and transfer the tenderloins to the rack. Reserve the marinade for later use.
Roast the pork in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the reserved marinade halfway through the cooking process.
Once cooked, remove the pork from the oven and tent it loosely with foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloin into 1/2-inch thick medallions. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7382 mg | 321% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 46.5 g | ||
| Protein | 283.5 g | 567% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 144 mg | 11% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5616 mg | 119% | |
*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.
