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
- 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
- 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 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.