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Balsamic Glazed Pork Tenderloin Recipe

Emily Carter
Tender pork with a caramelized balsamic glaze, perfectly cooked for a delicious and unforgettable meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 380 kcal

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
Key Vitamins and Minerals:
  • 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.