This juicy Roasted Pork Tenderloin with Balsamic Glaze has just the right amount of sweet-tangy flavor. Delicious served with potatoes and a simple veggie side!
Here is another one to add to your fall and winter cooking arsenal. I just can’t say enough about pork tenderloin. It’s an excellent cut; low in fat and calories, super tender, and extremely versatile. Paired with a tangy, sweet balsamic glaze it’s knock your socks off good! This balsamic glaze is beyond words….you’ll be dipping everything on your plate in it. I served this last night with roasted butternut squash and potatoes and it made us all feel ready for the cozy pumpkin weather that is on the way.
Typically, at this temperature, pork tenderloin will take about 20 minutes per pound to be fully cooked. If you are the type of person who likes to use a food thermometer, make sure it reads at least 145 degrees Fahrenheit before you pull it out of the oven. Then you should allow the meat to sit for three minutes before slicing (that’s what the USDA has to say about it anyway). I forego the food thermometer and just slice into it after cooking 40 to 45 minutes to check it. The center will be very light pink but cooked well throughout. Be careful not to overcook this wonderfully tender cut of meat.
Roasted Pork Tenderloin with Balsamic Glaze
Ingredients
- 1 tablespoon crushed or minced garlic
- 1 tablespoon olive oil
- 1 tablespoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 to 2 1/2 pounds pork tenderloin, (1 package of 2 tenderloins)
- 1/4 cup sugar
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
Instructions
- Preheat oven to 375 degrees. Line a 13- x 9-inch pan with heavy duty foil and place the pork in the pan.
- In a small bowl combine garlic, olive oil, sage, salt,and pepper. Rub the mixture all over both tenderloins. Bake in the preheated oven for 20 minutes.
- While pork is cooking, place sugar, balsamic vinegar, and soy sauce in a small saucepan over medium low heat. In a small bowl, make a slurry with the water and cornstarch and add to the saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Spoon a small amount of the glaze on each tenderloin during after the first 20 minutes of the cooking time.
- Return pork to the oven and continue to cook for an additional 15 minutes or until the internal temperature of the thickest tenderloin has reached 150 degrees F when tested with an instant read thermometer. Remove it from the oven, tent the pan with foil, and allow it to rest for a few minutes.
- Slice each tenderloin into 1-inch slices and return them to the foil-lined pan with the pan juices. Warm the remaining glaze slightly over low heat and pour over sliced pork. Stir a little to mix with pan juices.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
We always buy the pork tenderloin from Costco and I struggle with how to jazz it up. I made this for my family and everyone loved it! I enjoyed the Coscto hauls too!
Thank you, Tia. This is definitely one of my favorite ways to use this cut. So happy to hear you enjoyed it 🙂
Made this last week – LOVED it. It will definitely go into my dinner rotation! Trying your baked chicken taquitos next.
Fantastic! Let me know what you think of the taquitos 🙂
I detest soy sauce. It tastes way too salty to me. Any suggestions for getting past that in this recipe?
Hello Beth. I find regular soy sauce far too salty as well. I always use the lite version which is far lower is sodium. It adds a great flavor punch to this recipe so I’m not sure I could recommend a substitute. I have seen some soy sauce alternatives out there but since I haven’t tried them, I can’t vouch for their flavor.
This looks delicious! I always have a problem with pork coming out too dry but this looks perfect!
Love, love, love pork tenderloin! This looks delish, I will definitely have to try! Thanks for sharing!! and I’m SO glad you pointed out the USDA guidelines for pork temp. For years they recommended overcooking to 160 degrees – I am so happy they changed that – now if we could just get all those thermometers changed…. Nothing worse than overcooking a pork tenderloin!
I made this tonight and it was wonderful–my husband and I both loved it! Thank you for sharing such a delicious recipe! I’m making your cajun sloppy joe’s next week–can’t wait 🙂
I’m so happy to hear that you and your husband liked it Heather! I have lots of yummy fall recipes in the works so check back soon.
yummy, this sounds wonderful, Val. I love pork tenderloin! It sounds similar to a recipe I use quite often, which uses balsamic with fresh plums and black pepper. I so look forward to your blog!
Happy Cooking!
love Trina
Thank you Trina. I absolutely love balsamic and your dish sounds delicious!