Description
Succulent Balsamic Pork Tenderloin elevates dinner with its rich, tangy glaze and tender meat. Roasted to perfection, this dish delivers restaurant-quality flavor right from your kitchen.
Ingredients
Scale
Main Ingredients:
- 2 pork tenderloins (about 1 pound / 454 grams each)
- ⅓ cup balsamic vinegar
- 2 tablespoons honey (or brown sugar)
Seasonings and Spices:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
Cooking Oils and Sauces:
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (or Worcestershire sauce)
Instructions
- Craft a robust marinade by blending balsamic vinegar, honey, Dijon mustard, minced garlic, soy sauce, rosemary, and thyme in a mixing bowl until thoroughly combined.
- Submerge the pork tenderloins completely in the marinade, ensuring every surface is coated, then refrigerate for a minimum of 30 minutes or up to 8 hours to allow flavors to penetrate deeply.
- Elevate the oven temperature to 400F (200C), creating an ideal roasting environment for the meat.
- Select a heavy oven-safe skillet and warm olive oil over medium-high heat until it shimmers with potential.
- Extract the tenderloins from the marinade, reserving the liquid, and carefully place them into the hot skillet, searing each side for 2-3 minutes to develop a rich, caramelized exterior.
- Transfer the skillet directly into the preheated oven, roasting the meat until its internal temperature reaches a perfect 145F (63C), typically requiring 15-20 minutes.
- Simultaneously, transform the reserved marinade into a luscious glaze by simmering it in a separate saucepan over medium heat for approximately 5 minutes.
- Remove the skillet from the oven and loosely tent the tenderloins with foil, allowing them to rest and redistribute internal juices for 5-10 minutes.
- Slice the tenderloins against the grain and generously drizzle with the concentrated balsamic glaze before presenting alongside complementary side dishes.
Notes
- Always pat the pork tenderloin dry before marinating to ensure perfect searing and help the marinade adhere better to the meat’s surface.
- Adjust marinating time based on personal preference, with longer marination developing deeper, more intense flavor profiles.
- Use a meat thermometer for precise temperature control, preventing overcooking and maintaining juicy, tender pork texture.
- Transform this recipe into a low-carb option by replacing honey with a sugar-free sweetener like monk fruit or stevia for diabetic-friendly preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg