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Close-up of a fork digging into a slice of pork with balsamic reduction on a white plate with sides.
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5 from 1 vote

Roasted Pork Tenderloin with Balsamic Reduction (SUPER easy!)

Roasted Pork Tenderloin is juicy, tender, and an EASY PEASY meal to throw together, but it sure won't taste like you took any shortcuts!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: balsamic reduction, pork, roasted
Servings: 4
Calories: 238kcal

Ingredients

For the 3/4 cup of Balsamic Reduction

  • 1 ¼ cup balsamic vinegar
  • 2 Tablespoons sugar

For the Pork Tenderloin

  • 1 pound pork tenderloin not whole pork loin but tenderloin
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons dried herb of your choice I used basil

Instructions

  • Preheat oven to 475°F and spray a baking sheet with cooking spray
  • In a small saucepan, pour balsamic vinegar. Bring just to a boil over medium heat, while stirring constantly. Reduce heat to medium and continue cooking, stirring often, until reduced by about half.
    1 ¼ cup balsamic vinegar
  • Remove from heat and stir in sugar until dissolved. Set aside and allow to cool while you prepare the roast.
    2 Tablespoons sugar
  • Place your tenderloin on your greased baking sheet. Sprinkle each side with salt, pepper, and herb of your choice.
    1 pound pork tenderloin, 1 teaspoon coarse ground black pepper, 1 teaspoon kosher salt, 2 teaspoons dried herb of your choice
  • Bake for 10 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.

Notes

  • 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.
  • I always let my pork tenderloin sit at room temperature for about 20-30 minutes before cooking. It helps the meat cook more evenly, and you'll get a much better result.
  • If you have a meat thermometer handy, use it. You're looking for an internal temperature of 145°F. It takes all the guesswork out of knowing when it's done.
  • The balsamic reduction thickens as it cools, so don't worry if it looks a little thin right off the stove. Give it some time, and it'll be perfect as a glaze for the pork tenderloin.

Nutrition

Calories: 238kcal