Roasted Pork Tenderloin with Balsamic Reduction
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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
Loved the pork. But guess the balsamic glaze cooked down too much because it ended up more like a balsamic fruit roll up! No drizzling possible.
Can’t wait to try this. I love balsamic also. Silly question though. I assume you warm up the reduction before drizzling over meat???
Sometimes I do and sometimes the meat is so warm that it heats up the sauce for me. So either way will work!
Love, love, love balsamic on everything I’ve tried, so I know I’ll be trying this one. Thanks for saving me more that once when it comes to preparing a menu for dinner,.
I hope you enjoy it Linda!!
Just perfect post for me today as I have a tenderloin in my fridge, calling my name! Got all the other ingredients too, so definitely this will be our family’s Halloween Treat tonight! We don’t even have to worry about being disturbed during dinner with the doorbell ringing. Sadly we live out in the county and no kids ever have rung our doorbell since we moved here in 2007. (The Trunk-or-treat events have replaced door-to-door here) We moved from a neighborhood that had buses, vans and truckloads of people drive through. On any given Halloween, we saw 300-400 kids of all ages. Now, I digressed from the recipe but….Happy Halloween, Christy!!!
I hope you had a wonderful Halloween Sheila and I hope you enjoyed the tenderloin!!
Made this and it was just as promised – tender, juicy and delicious. I did cheat and line my baking sheet with foil because I am a lazy cook. It appeared at a wonderful time as well, since my grocery store was running a BOGO special on pork tenderloin packages. So I have three more wonderful meals waiting in the freezer. Thanks for this wonderful addition to the recipe rotation at my house.
I am so glad to hear that you liked the recipe Julia!
Christy – My husband and I love a little pork tenderloin. Now I can’t wait to make one and use the balsamic reduction (I just love a good aged balsamic vinegar…I can use for salad dressing with no oil!!) Keep up the wonderful job you do of inspiring so many of us with your excellent recipes, and wonderful words. You are very wise for one as young as you are! Thank you for all of it. I have been telling my friends about Southern Plate and now one of them is posting on FB with pictures of all the cakes, each one credited to SP! Have a wonderful first day of spring!
Oh my goodness, thank you so much for telling your friends about me Trice!!! I hope you enjoy the recipe!!
Christy, I read about your aluminum pans as plates somewhere on your blog-
I use wide flat and shallow Corningwear bowls regularly. They are so handy.
Especially when you eat in front of the TV. The sides keep everything in the plate.
Hope you see this. Always enjoy your blog.
Great idea Shelby!!! Thanks for sharing this tip. I am so glad to hear that you are enjoying the site and I hope you have a fabulous day!