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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Balsamic Glazed Pork Tenderloin
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Balsamic Glazed Pork Tenderloin

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Balsamic Glazed Pork Tenderloin

Tender pork tenderloin glazed with a rich balsamic sauce, perfect for an easy and elegant family dinner.
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This Balsamic Glazed Pork Tenderloin is a simple yet elegant dish, featuring tender pork tenderloin coated in a rich balsamic glaze. Perfect for a family dinner or a special occasion, this recipe is easy to prepare and full of flavor.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Ingredients

Scale

Pork Tenderloin:

1 1/2 pounds pork tenderloin

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Balsamic Glaze:

1/2 cup balsamic vinegar

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon Dijon mustard

2 cloves garlic, minced

Instructions

1. Prepare the Pork Tenderloin:

  • Preheat oven to 400°F (200°C).
  • Pat the pork tenderloin dry with paper towels. Rub with olive oil, salt, pepper, and garlic powder.
  • Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

2. Make the Balsamic Glaze:

  • In a small saucepan, combine balsamic vinegar, honey, brown sugar, Dijon mustard, and minced garlic. Bring to a simmer over medium heat, stirring occasionally. Cook until the glaze has thickened slightly, about 5-7 minutes.

3. Cook the Pork Tenderloin:

  • Brush the seared pork tenderloin generously with the balsamic glaze.
  • Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
  • Remove the pork from the oven and let it rest for 5 minutes before slicing.

4. Serve:

  • Slice the pork tenderloin into medallions and drizzle with any remaining balsamic glaze from the skillet. Serve with your favorite sides.

Notes

Pairing Suggestions: Serve with roasted vegetables, mashed potatoes, or a simple green salad. A side of crusty bread also pairs well.

To Ensure Success: Use a meat thermometer to ensure the pork is cooked to the correct internal temperature. Let the pork rest before slicing to keep it juicy.

Variations: Add a splash of soy sauce or a pinch of red pepper flakes to the balsamic glaze for extra depth of flavor.

Nutrition

  • Serving Size: Approximately 6 ounces
  • Calories: Approximately 350 calories
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.