Name: Balsamic Pork Tenderloin in Oven
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 to 1.5 lb pork tenderloin; 3 tablespoons balsamic vinegar; 2 tablespoons honey; 1 tablespoon Dijon mustard; 2 cloves garlic minced; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon chopped fresh rosemary or thyme optional

A beautifully glazed Balsamic Pork Tenderloin cooked to perfection in the oven is one of those dishes that effortlessly blends elegance with simplicity. This recipe delivers a tender, juicy interior wrapped in a caramelized, tangy-sweet balsamic crust that practically melts in your mouth. Whether you’re serving it as a weeknight meal or impressing guests at a dinner party, this pork tenderloin is sure to turn heads and satisfy taste buds.

What makes this recipe truly irresistible is the depth of flavor. The balsamic reduction enhances the natural richness of the pork, while a hint of honey and garlic brings a subtle sweetness and warmth. Served with the sauce drizzled over each slice, it’s the kind of comforting, flavor-packed main course you’ll want to keep in rotation.

Why You’ll Love This Balsamic Pork Tenderloin

This dish is incredibly easy to prepare yet looks and tastes like something from a gourmet kitchen. With minimal ingredients and a short cook time, it fits right into busy schedules. The balsamic glaze adds an upscale twist without any fuss, and because it’s oven-roasted, you get consistent, even cooking every time. Plus, it’s naturally gluten-free and pairs well with a wide variety of sides.

What Kind of Pork Tenderloin Should I Use?

Look for a pork tenderloin that’s about 1 to 1.5 pounds with minimal fat or silver skin (you can trim it if needed). Fresh is always best, but if using frozen, ensure it’s fully thawed and patted dry to help the seasoning stick and to encourage a good sear. Avoid pork loin—tenderloin is much smaller and more tender, ideal for quick roasting.

Ingredients for the Balsamic Pork Tenderloin

Each ingredient in this recipe plays a vital role in building layers of flavor and achieving a perfect roast.

Pork Tenderloin: The star of the dish, lean yet tender, it cooks quickly and absorbs the marinade beautifully.
Balsamic Vinegar: Adds deep, tangy sweetness and creates a sticky, flavorful glaze when reduced.
Honey: Balances the acidity of the balsamic and contributes to the caramelized crust.
Dijon Mustard: Provides a subtle sharpness that deepens the complexity of the glaze.
Garlic: Infuses the meat and glaze with warm, savory notes.
Olive Oil: Helps the seasoning adhere and promotes browning.
Salt and Pepper: Essential for seasoning and enhancing all the other flavors.
Fresh Rosemary or Thyme (optional): For a fragrant finish and herby undertone.

How To Make the Balsamic Pork Tenderloin

Step 1: Make the Marinade

In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until combined.

Step 2: Marinate the Pork

Place the pork tenderloin in a zip-top bag or shallow dish. Pour the marinade over it and refrigerate for at least 30 minutes, up to 4 hours. Let the pork come to room temperature before cooking.

Step 3: Preheat and Sear

Preheat your oven to 400°F (200°C). Heat a cast iron skillet or oven-safe pan over medium-high heat. Sear the pork on all sides until browned—about 2-3 minutes per side.

Step 4: Roast

Transfer the skillet to the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C). Baste with marinade halfway through for extra flavor.

Step 5: Rest and Glaze

Remove the pork from the oven and let it rest for 5-10 minutes. Meanwhile, pour the remaining marinade into a small saucepan, bring it to a boil, then simmer until it thickens slightly. Slice the pork and drizzle the glaze over top.

Serving and Storing Balsamic Pork Tenderloin

This recipe serves about 4 people, making it great for family dinners or smaller gatherings. For serving, arrange the slices over a bed of mashed potatoes or alongside roasted veggies and spoon extra glaze on top for maximum impact.

To store leftovers, wrap them tightly and refrigerate for up to 3 days. Reheat gently in the oven or on the stovetop, adding a splash of broth if needed to keep the pork juicy.

What to Serve With Balsamic Pork Tenderloin?

Mashed Potatoes

Creamy mashed potatoes balance the tangy glaze and soak up all that delicious sauce.

Roasted Brussels Sprouts

Their caramelized, crispy edges are a wonderful texture contrast to the tender pork.

Garlic Green Beans

Quick, crisp, and savory—a simple vegetable side that brings freshness to the plate.

Buttery Dinner Rolls

Perfect for mopping up any extra glaze on your plate.

Apple Walnut Salad

The crunch of apples and nuts with a light vinaigrette adds brightness and contrast.

Frequently Asked Questions

Can I make this ahead of time?
Yes, you can marinate the pork up to 24 hours in advance and store it in the fridge. For best results, cook it just before serving to maintain texture and moisture.

Can I use pork loin instead of tenderloin?
You can, but adjust cooking time accordingly. Pork loin is thicker and takes longer to cook, and it won’t be as tender as the tenderloin.

What if I don’t have an oven-safe skillet?
Sear the pork in any pan, then transfer it to a baking dish for roasting. Make sure to pour in all the pan drippings for flavor.

Want More Dinner Ideas?

If you’re craving bold and comforting flavors, these dishes are perfect companions to your weekly dinner menu:

Save This Pin For Later

Pin this balsamic pork tenderloin to your dinner board for an easy, elegant main dish you can come back to anytime. Whether you’re planning a cozy weeknight dinner or hosting a special gathering, this dish delivers every single time.

And if you tried it out, I’d love to hear how yours turned out! Did you go extra with the glaze or add herbs of your own? Drop a comment or tag me on social.

Looking for more ideas? Check out my Pinterest board for daily inspiration.

Balsamic Pork Tenderloin in Oven

Author: Tanya Rivers
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This oven-baked balsamic pork tenderloin is an elegant yet easy dinner idea that delivers bold flavor with minimal effort. With a sticky-sweet balsamic glaze infused with garlic and honey, this dish transforms a simple pork tenderloin into a mouthwatering main course. It’s perfect for easy dinner ideas, quick weeknight meals, or even a cozy holiday gathering. The tender pork, juicy inside and caramelized outside, makes this one of those go-to healthy food ideas you’ll crave often.

Ingredients

1 to 1.5 lb pork tenderloin

3 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

2 cloves garlic minced

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chopped fresh rosemary or thyme optional

Instructions

1. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until well combined.

2. Place the pork tenderloin in a zip-top bag or dish and pour the marinade over it. Marinate in the fridge for at least 30 minutes or up to 4 hours.

3. Preheat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat. Sear pork on all sides until browned, about 2-3 minutes per side.

4. Transfer the skillet to the oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Baste halfway through.

5. Remove pork from oven and let it rest for 5-10 minutes. Meanwhile, pour leftover marinade into a small saucepan, bring to a boil, and simmer until thickened.

6. Slice the pork and drizzle with the balsamic glaze. Serve warm.