I made this Balsamic Pork Tenderloin Recipes-style roast and I swear it will steal the holiday table with a glossy balsamic glaze and impossibly moist slices.
I’m obsessed with this roast pork tenderloin because it actually tastes like someone cared. The balsamic vinegar glaze hits sticky, tangy, and a little sweet, and that roasted crust?
Unreal. I love how garlic peeks through without stealing the show.
I swear it makes any holiday table look like I planned way more than I did. And people politely fight over the second slice.
It’s one of my go-to Balsamic Pork Tenderloin Recipes for company nights, and it’s also ridiculous as a simple Pork Tenderloin Baked that doesn’t scream effort. Show-stealer.
Every. Single.
Time. No fluff.
Just flavor. Period.
Seriously.
Ingredients
- Pork tenderloins: the lean protein that keeps it healthy and satisfying.
- Kosher salt: brings out meat’s natural taste, don’t skimp.
- Black pepper: simple bite and warmth, classic seasoning punch.
- Olive oil: helps browning and adds heart-healthy fat, nice sheen.
- Garlic: savory kick, wakes the pork up — barely any effort.
- Dijon mustard: tangy glue for the glaze, adds mild zip.
- Soy sauce: umami depth and saltiness without tasting salty.
- Balsamic vinegar: sweet-tart acidity that brightens every bite, honestly magic.
- Brown sugar: caramelizes and balances the vinegar with gentle sweetness.
- Fresh rosemary: piney herbal note, smells like Sunday dinner.
- Chicken broth: keeps it moist and makes a light pan sauce.
- Butter: optional finish for glossy, slightly richer glaze.
- Red pepper flakes: tiny heat pop if you want a kick.
Ingredient Quantities
- 2 pork tenderloins (about 2 to 2 1/2 lb total, trimmed of silver skin)
- 1 1/2 tsp kosher salt (or to taste)
- 3/4 tsp freshly ground black pepper
- 2 tbsp olive oil (divided)
- 3 cloves garlic, minced (or 1 tbsp jarred, if you’re lazy)
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce (low sodium preferred)
- 1/3 cup balsamic vinegar
- 2 tbsp brown sugar, packed (or honey if you want)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1/4 cup low sodium chicken broth or water
- 1 tbsp unsalted butter (optional, to finish the glaze)
- Pinch red pepper flakes (optional, for a little heat)
How to Make this
1. Preheat oven to 425°F and pat the pork tenderloins dry with paper towels, trim any remaining silver skin, then season all over with 1 1/2 tsp kosher salt and 3/4 tsp freshly ground black pepper.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering, then sear the tenderloins 2 to 3 minutes per side, you want a nice brown crust, not to cook through. Transfer skillet to the oven and roast until an instant-read thermometer reads 145°F at the thickest part, about 12 to 18 minutes depending on size.
3. While pork roasts, make the balsamic glaze: whisk together 3 cloves minced garlic, 2 tbsp Dijon mustard, 1 tbsp soy sauce, 1/3 cup balsamic vinegar, 2 tbsp packed brown sugar, 1 tbsp chopped fresh rosemary, and a pinch of red pepper flakes if using.
4. After searing and before roasting, you can spoon a little of the glaze over the pork to help flavor it, but save most of it for finishing, this prevents burning in the oven.
5. When pork reaches 145°F, remove skillet from oven and transfer the tenderloins to a cutting board; tent loosely with foil and let rest 10 minutes so juices redistribute.
6. Meanwhile, put the skillet back on the stove over medium heat, add the remaining 1 tbsp olive oil and 1/4 cup low sodium chicken broth or water to deglaze, scraping up browned bits, then add the reserved balsamic mixture.
7. Simmer the glaze until reduced and thickened to a syrupy consistency, about 4 to 6 minutes, stir in 1 tbsp unsalted butter at the end for shine and richness, taste and adjust salt or sweetness if needed.
8. Slice the rested pork into medallions, spoon the warm balsamic glaze over the slices, and let it soak a minute so flavors marry.
9. Serve immediately with extra glaze on the side, this looks elegant on a holiday table and the balsamic gets better as it mingles with the pork juices.
Equipment Needed
1. Large ovenproof skillet (cast iron is best, but any oven-safe skillet will do)
2. Instant-read meat thermometer
3. Cutting board and sharp chef’s knife (for trimming and slicing)
4. Measuring cups and spoons
5. Whisk and a wooden spoon or heatproof silicone spatula
6. Small bowl or ramekin (to mix and hold the glaze before using)
7. Tongs or long-handled fork (for searing and turning the tenderloins)
8. Aluminum foil (to tent the rested pork)
FAQ
Easy Roast Pork Tenderloin (Healthy & Delicious) Recipe Substitutions and Variations
- Pork tenderloins: use boneless pork loin roast cut into 1 to 1 1/2 inch medallions, or chicken breasts (pound thin so they cook evenly). Both need slightly longer or shorter roast times, so watch with a meat thermometer (145°F for pork, 165°F for chicken).
- Balsamic vinegar: swap with red wine vinegar plus a teaspoon of brown sugar or honey to mimic the sweetness, or use apple cider vinegar with a splash of maple syrup. Flavor will be a bit brighter but still tasty.
- Dijon mustard: use whole grain mustard for texture, or yellow mustard in a pinch (less tang). You can also stir in 1/2 tsp prepared horseradish for extra bite if you like heat.
- Soy sauce: sub with low-sodium tamari for gluten free option, or use Worcestershire sauce mixed with a little water (keeps the umami without being too salty).
Pro Tips
– Let the pork rest the full 10 minutes after cooking, it’s not wasted time. Carryover heat will finish the meat and if you slice too soon, all the juices run out and it dries fast.
– Sear in a very hot pan with oil that has a high smoke point, and don’t overcrowd the pan. A good brown crust locks in flavor, but if the pan’s crowded you’ll steam instead of sear.
– Save most of the glaze for after roasting, and reduce it slowly on medium heat so it becomes syrupy. Taste as it cooks, you can cut acidity with a bit more sugar or honey, or brighten it with a splash of stock or water if it’s too strong.
– Use an instant read thermometer, aim for 145°F in the thickest part, and always slice against the grain. Also, if you want extra gloss and richness, stir a little cold butter in at the end, then spoon it over the slices.
Easy Roast Pork Tenderloin (Healthy & Delicious) Recipe
I made this Balsamic Pork Tenderloin Recipes-style roast and I swear it will steal the holiday table with a glossy balsamic glaze and impossibly moist slices.
6
servings
336
kcal
Equipment: 1. Large ovenproof skillet (cast iron is best, but any oven-safe skillet will do)
2. Instant-read meat thermometer
3. Cutting board and sharp chef’s knife (for trimming and slicing)
4. Measuring cups and spoons
5. Whisk and a wooden spoon or heatproof silicone spatula
6. Small bowl or ramekin (to mix and hold the glaze before using)
7. Tongs or long-handled fork (for searing and turning the tenderloins)
8. Aluminum foil (to tent the rested pork)
Ingredients
-
2 pork tenderloins (about 2 to 2 1/2 lb total, trimmed of silver skin)
-
1 1/2 tsp kosher salt (or to taste)
-
3/4 tsp freshly ground black pepper
-
2 tbsp olive oil (divided)
-
3 cloves garlic, minced (or 1 tbsp jarred, if you're lazy)
-
2 tbsp Dijon mustard
-
1 tbsp soy sauce (low sodium preferred)
-
1/3 cup balsamic vinegar
-
2 tbsp brown sugar, packed (or honey if you want)
-
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
-
1/4 cup low sodium chicken broth or water
-
1 tbsp unsalted butter (optional, to finish the glaze)
-
Pinch red pepper flakes (optional, for a little heat)
Directions
- Preheat oven to 425°F and pat the pork tenderloins dry with paper towels, trim any remaining silver skin, then season all over with 1 1/2 tsp kosher salt and 3/4 tsp freshly ground black pepper.
- Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering, then sear the tenderloins 2 to 3 minutes per side, you want a nice brown crust, not to cook through. Transfer skillet to the oven and roast until an instant-read thermometer reads 145°F at the thickest part, about 12 to 18 minutes depending on size.
- While pork roasts, make the balsamic glaze: whisk together 3 cloves minced garlic, 2 tbsp Dijon mustard, 1 tbsp soy sauce, 1/3 cup balsamic vinegar, 2 tbsp packed brown sugar, 1 tbsp chopped fresh rosemary, and a pinch of red pepper flakes if using.
- After searing and before roasting, you can spoon a little of the glaze over the pork to help flavor it, but save most of it for finishing, this prevents burning in the oven.
- When pork reaches 145°F, remove skillet from oven and transfer the tenderloins to a cutting board; tent loosely with foil and let rest 10 minutes so juices redistribute.
- Meanwhile, put the skillet back on the stove over medium heat, add the remaining 1 tbsp olive oil and 1/4 cup low sodium chicken broth or water to deglaze, scraping up browned bits, then add the reserved balsamic mixture.
- Simmer the glaze until reduced and thickened to a syrupy consistency, about 4 to 6 minutes, stir in 1 tbsp unsalted butter at the end for shine and richness, taste and adjust salt or sweetness if needed.
- Slice the rested pork into medallions, spoon the warm balsamic glaze over the slices, and let it soak a minute so flavors marry.
- Serve immediately with extra glaze on the side, this looks elegant on a holiday table and the balsamic gets better as it mingles with the pork juices.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 183g
- Total number of serves: 6
- Calories: 336kcal
- Fat: 14g
- Saturated Fat: 4.5g
- Trans Fat: 0.1g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.9g
- Cholesterol: 128mg
- Sodium: 420mg
- Potassium: 700mg
- Carbohydrates: 8g
- Fiber: 0.5g
- Sugar: 5g
- Protein: 42g
- Vitamin A: 50IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 1.2mg
