Balsamic Glazed Pork Tenderloin

2024-06-23 /Posted byYoga Pit / 59

Think Pork Tenderloin is bland? My rich balsamic-drenched marinade will change your mind.

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I’ll admit it: Pork tenderloin isn’t the most flavorful cut of meat. Heck, if you don’t dress up your pork tenderloin, it can be a downright drab dinner. I totally get why some foodies have pushed aside pork tenderloin recipes after a few flavorless feasts—but don’t give up just yet!

Although pork tenderloin has a reputation for being bland, that doesn’t mean it’s destined to be a dismal dining experience. As long as you know how to inject some flavor into this lean meat, you can have a super-rewarding, protein-rich, and delicious meal.

For example, this balsamic pork tenderloin recipe brings in terrifically tangy flavors from Italy to add a serious “oomph” to your plate. As a bonus, this marinade takes only a few minutes to prepare, and all you have to do is pop your pork in the oven, walk away, and wait for it to get juicy and tender.

If you’ve taken pork tenderloin out of your weekly recipes—or if you’ve avoided this meat in the past—it’s time to give this simple balsamic version a taste test.

Is Balsamic Glazed Pork Tenderloin Healthy?

Pork tenderloin is a protein powerhouse. It also happens to be a very lean cut of meat. This means you can get a lot of protein into your diet without flooding your system with extra calories from fat. The mix of balsamic vinegar, olive oil, and herb seasonings also adds many healthful antioxidants to this meal, provided you doublecheck your balsamic vinegar isn’t a “balsamic glaze” with sneaky added sugars.

If you need a little sweetness in your balsamic pork tenderloin but don’t want to add sugar, there are a few healthier alternatives. For instance, you could use honey, maple syrup, or even date paste as a substitute for sugar to make your recipe sweeter without empty calories. You could also make balsamic pork tenderloin healthier by serving it with complementary veggies (more details in the Serving Suggestions section!).

Should you sear balsamic pork before cooking?

Some people swear by the sear. It’s by no means necessary, but if you want to create a gorgeous caramelized crust, you might want to try it. People who take the few extra minutes to sear their pork tenderloin beforehand enjoy a more Instagrammable final product with a crispier—and potentially tastier—crust.

Again, your pork will get plenty tender as it roasts in the oven, so there’s no need to worry about searing if you don’t have the time. On the other hand, if you’re cooking this for a crowd and want to “wow” everyone, scheduling some time to try this technique may be worthwhile.

INGREDIENTS

1/2 cup balsamic vinegar
2 tablespoons herb seasoning blend
1/2 cup olive oil
2 pounds boneless pork tenderloin

INSTRUCTIONS

Marinate

Create marinade and soak pork.

Preheat

Get the oven ready for roasting.

Roast

Cook pork to perfection.

Devour!

FAQs & Tips

How do I prep and store this pork?

A great feature about making balsamic pork tenderloin is you can totally bake this baby ahead of time and store it for the future. On the day you cook your pork tenderloin, put leftover slices in airtight containers and pop them in the fridge for a few days or the freezer for a few months.

To reheat, you can put your thawed pork tenderloin back in a preheated oven until it reaches an internal temperature of at least 145°F. You could also use the microwave, but keep in mind this has a higher likelihood of drying out your balsamic pork for a less-than-satisfying experience.

Do you have to let cooked balsamic pork tenderloin rest before cutting?

You don’t “need” to let balsamic pork tenderloin rest after it’s finished baking, but just 10–15 minutes of patience can make a world of difference. By giving your pork tenderloin a chance to chill out, you’ll help all of those yummy juices redistribute into the meat for a flavor explosion rather than having all that deliciousness fall out on your first slice.

Can I bake balsamic pork tenderloin in the slow cooker?

If you don’t want to crank up your oven, put your balsamic pork tenderloin in a slow cooker for a convenient, hands-off dinner. Try cooking this recipe on low setting for about 4–6 hours or on high for 2 hours, and always check the internal temperature for 145°F before serving.

Serving Suggestions

Balsamic pork tenderloin pairs beautifully with many sides, but roasted veggies are the most convenient (and healthy!) option. Since you’re already heating the oven, why not just put a tray of your favorite vegetables in with your main dish for a simple side? Check out recipes like Maple Roasted Brussels Sprouts, Roasted Broccoli And Carrots, or Roasted Broccoli And Cauliflower.

If you don’t mind extra starch, balsamic pork tenderloin also works great with potatoes. I love whipping up The Best Mashed Potatoes recipe for sopping up all that balsamic sauce! You could also make some Roasted Russet Potatoes or Roasted Potatoes And Asparagus, and I bet nobody complains.