Balsamic Pork Tenderloin
Our easy balsamic pork tenderloin recipe features a sage rub and a balsamic glaze for juicy, tender pork with incredible flavor.
This balsamic pork tenderloin is one of our go-to dinner recipes because it’s just so easy to make, and the flavors are incredible. Juicy, tender pork paired with a sweet and tangy balsamic glaze? It’s seriously hard to beat.
We love how this dish feels a little fancy, but it’s simple enough to throw together on a busy weeknight. If you’re looking for pork tenderloin recipes that come together quickly without skimping on flavor, this one’s a winner—every single time.
Looking for more pork recipes? Try our apple cider marinated pork loin and pork chop stuffing bake recipes!
Pork Tenderloin Basics
Pork tenderloin is one of the most versatile cuts of pork. It’s lean, cooks quickly, and stays juicy and tender when prepared right.
Unlike pork loin, which is larger and takes longer to cook, pork tenderloin is perfect for weeknight dinner recipes.
When buying pork tenderloin, keep in mind that many packages labeled as “2 pounds” often contain two 1-pound tenderloins instead of one large piece.
This is totally normal, and it actually makes portioning or meal prep even easier. Look for pork that’s firm, pinkish-red in color, and free of excess liquid in the packaging.
Cooking Tips and Tricks
- Don’t Overcook It: Pork tenderloin can dry out quickly, so be sure to use an instant-read thermometer and pull it out as soon as it hits 145-150°F (63-65.5°C). You definitely don’t want to overcook this cut of meat.
- Let It Rest: Allowing the pork to rest ensures the juices redistribute, keeping the meat moist and tender.
- Skip the Brine: This recipe uses a flavorful rub and glaze, so there’s no need for brining.
Recipe Variations
- Maple Balsamic Twist: Swap out the brown sugar for maple syrup for a richer, deeper sweetness.
- Herb Variations: Add thyme or oregano to the rub for a slightly different herby taste.
- Spicy Kick: Stir a pinch of red pepper flakes into the balsamic glaze for a little heat.
Storage and Reheating
- Store Leftovers: Place leftover pork in an airtight container in the refrigerator for up to 3 days.
- Reheat Gently: Warm the pork slices in the oven at 325°F (160°C) or on the stovetop over low heat to prevent drying out. Drizzle with leftover glaze for added moisture.
Ingredients
- 2 pounds pork tenderloin
For the Sage Rub:
- 1 teaspoon salt
- 1 teaspoon dried sage
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
For the Balsamic Glaze:
- 1 cup balsamic vinegar
- ¼ cup light brown sugar, packed
- ½ teaspoon Dijon mustard
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with foil, and pat the pork dry with paper towels. Place the pork on the baking sheet.2 pounds pork tenderloin
- Season the Pork: In a small bowl, mix the salt, pepper, sage, onion powder, garlic powder, and rosemary. Rub this mixture evenly over the pork tenderloin.1 teaspoon salt¼ teaspoon black pepper1 teaspoon dried sage½ teaspoon onion powder½ teaspoon garlic powder½ teaspoon dried rosemary
- Make the Glaze: Combine the balsamic vinegar, brown sugar, and Dijon mustard in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the glaze thickens and can coat the back of a spoon.1 cup balsamic vinegar¼ cup light brown sugar½ teaspoon Dijon mustard
Roast and Glaze:
- Cover the pork with foil, and roast for 25-30 minutes.
- After 10 minutes, remove the foil and brush the pork with a thin layer of the glaze. Repeat every 5-7 minutes until the pork reaches an internal temperature of 145°F (63°C).
- Rest and Serve: Let the pork rest for 10 minutes before slicing. Drizzle the remaining glaze over the pork before serving.
Notes
- Regarding the serving size/calories, assuming there are 2 (1-pound) pork tenderloins in the package, you’ll have about 8 servings. Each serving would be approximately 4 ounces of cooked pork. Pork tenderloin typically shrinks slightly when cooked, so starting with 2 pounds of raw meat usually yields around 1.5 pounds of cooked pork. Dividing that into 8 servings gives you a nice portion size for a main dish. If serving alongside hearty sides, 4 ounces per person may be plenty. If you’d like larger portions, you might plan for 6 ounces per serving, which would yield about 5-6 servings total.
Elegant, bold flavor! Tips are great for novices – and good refreshers for experienced meal makers!
Thank you J! We appreciate the comments and the recipe rating. Have a great day!