Balsamic Glazed Pork Tenderloin

Balsamic glaze drizzling off a spoon on to sliced pork tenderloin.

5 from 21 votes

Balsamic Glazed Pork Tenderloin

This exceptionally tender and juicy Balsamic Glazed Pork Tenderloin has just the right amount of sweet-tangy flavor. A meal worthy of a special occasion but easy enough to make any night of the week.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Calories: 300kcal

Author: Valerie Brunmeier

Ingredients

1 tablespoon minced or crushed garlic
1 tablespoon extra virgin olive oil
1 tablespoon dried rubbed sage
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 to 2 ½ pounds pork tenderloin (two 1-pound+ tenderloins)
¼ cup granulated sugar
¼ cup balsamic vinegar
¼ cup water
1 tablespoon cornstarch
2 tablespoons less sodium soy sauce or tamari for gluten free

Instructions

Preheat oven to 375 degrees F. Line a 13- x 9-inch pan with heavy duty foil and place the pork in the pan.
In a small bowl combine the garlic, olive oil, sage, salt, and pepper. Rub the mixture all over both tenderloins. Bake in the preheated oven for 15 minutes.
While the pork is cooking, place the 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 15 minutes of the cooking time.
Return the pork tenderloins to the oven and continue to cook for an additional 15 minutes or until the internal temperature of the thickest tenderloin has reached a minimum of 145 degrees F and no more than 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 5 minutes.
Slice each tenderloin into 1-inch medallions and return them to the foil-lined pan with the pan juices. Warm the remaining glaze slightly over LOW heat and pour it over sliced pork. Serve immediately.

Video

Notes

Optional Directions for Searing the Pork Tenderloin

This recipe does not require you to sear the pork before it goes in the oven. However, if you'd like a darker seared crust, you can sear it first, but be aware that it will cook more quickly. Just heat a couple of tablespoons of olive oil in a large oven-proof skillet over medium-high heat and add the pork tenderloin when the oil is very hot. Quickly sear both sides and then transfer the skillet to the oven. You can plan on reducing the overall cooking time by 5 to 10 minutes.

Scaling the Recipe in Half

If you are feeding less people you can use one tenderloin. I recommend making the full amount of glaze so you'll be sure you have enough (and because it's so delicious you'll want extra!).

Nutrition