Tender pork tenderloin roasted to juicy perfection and topped with a tangy balsamic glaze! The savory-sweet flavors meld beautifully, creating a mouthwatering dish that’s sure to impress with its irresistible aroma and taste.
Roasted Pork Tenderloin is an EASY PEASY meal to throw together but sure won’t taste like you took any shortcuts!
Pictured above are Roasted Pork Tenderloin with balsamic reduction, MeMe’s Mashed Potatoes, and a light and lovely Squash side dish. All of this was thrown together in about thirty minutes, counting prep and cooking time. The other recipes are found at the bottom of this post. Oh and by the way, if you like, you can adapt this recipe for another meat.
What You’ll Need to Make Roasted Pork Tenderloin:
- Boneless pork tenderloin (about 1 pound)
- Coarse ground peppercorns
- Kosher salt
- A dried herb of your choice. I’m using basil – because I love Basil.
- Balsamic vinegar
To decide which herb I want to use in a dish, I usually just open the lids and smell them to see what I’m in the mood for. I’m sure there are more complicated ways to do this, but my smell method has always served me well so I’ll just stick with that.
How to Make Roasted Pork Tenderloin with Balsamic Reduction:
First off, we need to make our reduction. I know that word sounds fancy but it’s not. All it means is that we’re going to cook this until it boils down to about half as much. Pour balsamic vinegar into a saucepot and place over medium heat, stirring often.
Once it comes to a boil, reduce heat and simmer until it’s cooked down to about half as much as you started out with, still stirring often. This will take about ten minutes.
Remove from heat and stir in sugar until dissolved. Set aside and let cool. I like to refrigerate mine to get it even thicker. You can even make this the day before if you want.
Place your pork tenderloin on a greased baking sheet (I use nonstick spray to grease!).
Sprinkle BOTH SIDES with cracked pepper, dried herb of your choice, and kosher salt.
You can just eyeball this but if I had to guess how much I used I’d say about a 1/2 tsp coarse pepper, 1/2 tsp kosher salt, and 1 teaspoon dried herbs per side.
Bake this at 475 for 10 minutes.
Flip and bake 10-15 minutes more, or until no longer pink in the center. I stick a sharp knife down in the middle and open it up a little bit to have a peek.
Remove tenderloin from oven and allow it to rest for 5-10 minutes before slicing.
Drizzle roasted pork tenderloin slices with Balsamic Reduction just before serving.
Serve the roasted pork tenderloin with your sides of choice and enjoy!! This dish is so flavorful and easy, it’s sure to become a new favorite for you and your family.
You may also like these recipes:
- 1 pork tenderloin not whole pork loin but tenderloin, about 1 pound
- 1 teaspoon coarse ground black pepper
- 1 teaspoon kosher salt
- 2 teaspoons dried herb of your choice I used basil
To make 3/4 cup Balsamic Reduction:
- 1 +1/4 cup Balsamic Vinegar
- 2 Tablespoons sugar
- Preheat oven to 475.
- In small sauce pot, pour balsamic vinegar. Bring just to a boil over medium heat, while stirring constantly. Reduce heat to medium and continue to cook, stirring often, until it is reduced by about half. Remove from heat and stir in sugar until dissolved. Set aside and allow to cool while you prepare roast.
- Spray baking sheet with cooking spray and place tenderloin on it.
- Sprinkle each side with salt, pepper, and herb of your choice.
- Bake for ten minutes, flip over, and bake 10-15 minutes more, or until no longer pink in the center.
- Allow to rest 5-10 minutes before slicing. Drizzle slices with Balsamic reduction when serving, if desired.