Balsamic Glazed Pork Tenderloin Recipe
This balsamic glazed pork tenderloin recipe will ruin you for boring dinners. The sweet-tangy glaze clings to the juicy meat like it’s in love. With caramelized edges and a flavor punch that makes your taste buds dance, it’s the perfect balance of savory and sweet. Whether you’re impressing guests or just spoiling yourself, this dish makes an ordinary night extraordinary. Plus, it takes less time than scrolling endlessly for dinner inspiration. So buckle up, grab your skillet, and let balsamic magic do its thing.
Balsamic Glazed Pork Tenderloin Recipe
Tender pork with a caramelized balsamic glaze, perfectly cooked for a delicious and unforgettable meal.
Ingredients
- 1 lb pork tenderloin
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Prepare the glaze: Whisk together balsamic vinegar, honey, olive oil, garlic, mustard, salt, and black pepper in a bowl until combined.
- Sear the pork: Heat the skillet over medium-high heat. Add the pork and sear for 3-4 minutes per side until browned.
- Add the glaze: Pour the balsamic mixture over the pork. Let it bubble for 2 minutes while coating the meat with the sauce.
- Bake: Place the skillet in a preheated 375°F (190°C) oven for 20 minutes.
- Check doneness: Use a meat thermometer; the internal temperature should reach 145°F (63°C).
- Caramelize the glaze: Remove the skillet from the oven and simmer on the stovetop for 3 minutes until the sauce thickens.
- Rest and serve: Let the pork rest for 5 minutes. Slice and drizzle with the thickened glaze.
Notes
Nutritional Information (Per Serving):
- Calories: 380
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 42g
- Iron: 12%
- Vitamin B6: 20%
- Potassium: 22%
- Magnesium: 8%
- Vitamin C: 5%
Additional Notes/Tips:
- Glaze thickness: Let it bubble a little longer if you want it thicker.
- Serving suggestion: Pair with roasted veggies or mashed potatoes for a killer meal.
- Leftovers: Slice thin for sandwiches or toss with salad greens.
- Storage: Refrigerate for up to 3 days.
