These balsamic glazed pork tenderloins take just minutes to prepare. And they take only 20 to 30 minutes in the oven.
The balsamic vinegar reduction and some fresh or dried rosemary give these pork tenderloins remarkable flavor, and it's such a simple combination of ingredients. Use a good quality balsamic vinegar in this recipe.
Serve the pork tenderloins with potatoes or a rice dish, along with steamed broccoli or a salad.
- 2 pork tenderloins, about 1 1/2 pounds total weight
- 1 to 2 tablespoons olive oil, enough to coat the skillet
- salt and pepper
- 1/2 cup balsamic vinegar
- 1 tablespoon plus 1 teaspoon light brown sugar, packed
- 1 medium clove garlic, pressed
- 2 teaspoons fresh chopped rosemary or about 1 scant teaspoon dried
- Trim the pork tenderloins, discarding excess fat. Scrape off the silver skin.
- Lightly sprinkle the pork tenderloins all over with salt and pepper.
- Heat the oven to 375 F. Line a baking pan (large enough to fit the tenderloins) with foil. Spray the foil lightly with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium high heat.
- When the oil is hot, add the pork tenderloins and sear, turning to brown all sides.
- Transfer the pork tenderloins to the foil-lined baking pan. If the ends of the tenderloins are very thin and tapered, fold them under and tie with a little kitchen twine to make each tenderloin a uniform size for even cooking.
- In a bowl, combine the remaining ingredients; pour into the hot skillet and cook, stirring to scrape up any browned pork bits, for about 2 to 3 minutes, or until reduced by about half. Don't let the mixture burn. Brush a little of the reduced balsamic glaze over the pork.
- Roast the pork for about 20 to 30 minutes, brushing a few more times with the balsamic glaze mixture. The time will vary depending on size, but the pork should be cooked to at least 145 F.* Check with an instant read thermometer inserted into the thickest part of the largest tenderloin.
- Remove the tenderloins from the oven and tent loosely with foil; let them rest for 5 minutes.
- Transfer the pork tenderloins to a serving platter.
- Quickly bring any glaze left back boil in a saucepan and then pour over the pork. Slice the tenderloins for serving.
*According to the U.S. food safety website, pork must be cooked to a minimum of 145 F. A food thermometer is the best way to be sure, since pork may still look pink when actually done.
- A pinot noir or syrah would pair well with the pork and balsamic glaze.
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