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.
Something to think about…
Serving meals like this one with Roasted Pork Tenderloin for dinner are an important time to connect with family. So when sharing this meal idea with you I wanted to connect about something to think about.
The world of new media can never replace the importance of a hug, a face to face conversation, being a person of honor, dropping off a meal for someone who needs it or being a friend to others.
Inspire someone today. Don’t wait for a stranger to write your obituary, make your life count for something now.
Now let’s make some food!
Ingredients for Roasted Pork Tenderloin include:
- 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.
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. Life is complicated enough.
- For the Balsamic reduction, all you need is Balsamic vinegar and sugar.
- 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. If you don’t like Balsamic, this tenderloin is also delicious without it so feel free to skip these steps. I LOVE the gentle, yet sweet tang this gives it though. My husband, who is not a vinegar fan, also really enjoys this.
- 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. During this time, prepare to have your sinuses cleaned out with the vapors!
- 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.
- Now that big old package I showed you at the start actually has two pork tenderloins in it.
- I’m going to freeze one for later because one is plenty to feed my family.
- Place your pork tenderloin on a greased baking sheet.
- 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 pork slices with Balsamic Reduction just before serving.
- 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.
The Mashed Potatoes pictured in this roast pork tenderloin recipe can be found by clicking here, and the squash dish can be found by clicking here.
You may also like these recipes:
Chicken Tenderloins Without the Grill
Oven Roasted Butter And Herb Corn
“As you read my stories of long ago I hope you will remember that the things that are truly worthwhile and that will give you happiness are the same now as they were then. Courage and kindness, loyalty, truth, and helpfulness are always the same and always needed.”
~ Laura Ingalls Wilder
Submitted by Jenny. Click here to submit your quote!
I know you posted this recipe in 2013 and it is now 2015 but I just had to tell you what a lovely meal this turned out to be! I am newly married and trying to master the “art” of cooking for (only) two–such a struggle but I will have to add this to our rotation. I loved your photos of the dish and had recently bought two pie pans so I had to copy you on that as well!
I couldn’t find Tyson pork tenderloin (did you get that at Kroger?) but found Hormel pork tenderloin that was preseasoned/coated in a sauce. I wanted to make this dish exactly like you did so I just washed all that coating off and proceeded with your instructions–worked out just fine!
Before bed, my husband said “Can you make that meal again?” which made me so happy! Thanks Christy!!