Roasted Pork Tenderloin with Balsamic Reduction
As an Amazon Associate I earn from qualifying purchases.
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:
Ingredients:
- 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
- Sugar
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.
**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
Ingredients
- 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
Instructions
- 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.
Nutrition
Christy, this looks wonderful! Hey, when is your new cookbook coming out? I can’t wait to get a copy!
Margaret
It is coming right along, thank you so much for asking Margaret!
Cbristy,
We had this tonight. It was delicious. I loved the “bite” in the balsamic reduction. I served it with collards, mashed potatoes and cornbread….yummy!
Thank you for another wonderful recipe.
Once again a simple delicious recipe. You are now my go to site for recipes. I made this for dinner tonight, with leftover baked potatoes & lima beans…family loved it. Thanks for the great recipes.
Hey Christy! I choose my herbs the same way! It’s also how I decide if I will Like a herb I have yet tried. I discovered I like curry on my scrambled eggs one morning by smelling my spices to liven up my eggs! Now I use it every time! Thanks for sharing Mr. Upton’s obituary, I found it very touching! Hope you have a lovely day!
I have sevral whole pork loins ($6 each at HEB recently!!), How would you modify for a whole one?
That is SUCH A Deal! Usually, when I get those, I have them cut into pork chops, which are pretty much delicious any way you cook them. You could cook them as chops and then serve them with the reductions for an awesome supper. If you want to roast a whole pork tenderloin, the Pork folks recommend cooking it for 20 minutes per pound at 350, until no longer pink in the center. This will likely be an hour or so as the whole loin is much bigger than the tenderloin. Hope this helps and WOW what a deal! I’d sure be proud of that!!!
I really enjoyed your post today. Last friday a wonderful friend of mine and many others was laid to rest. She was 91 years young and had lost her husband in the late 70s She was very active until the last months of her life. She had no children but many friends that loved her. She was always doing things for others .She will be missed by so many and it was a pleasure to know her and be one of her friends.
I am so sorry to hear of your loss Rita, but smile at how blessed you were to have such a dear friend. What a treasure!!
Christy,
Thank you for sharing yet another inspiring message! I really look forward to them; they remind me to keep working on becoming the person I truly want to be. Also, thank you to Jenny for reminding me of one of the reasons Laura Ingalls Wilder is one of my favorite authors! I thinks it’s time to reread the Little House books!
Yall are the ones who inspire me Linda!! Ohhh, what a great idea, I should re-read them as well.