Roasted Pork Tenderloin with Balsamic Reduction
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Tender pork tenderloin roasted to juicy perfection and topped with a tangy balsamic glaze! The savory-sweet flavors meld beautifully, creating a mouthwatering dish that’s sure to impress with its irresistible aroma and taste.
Roasted Pork Tenderloin is an EASY PEASY meal to throw together but sure won’t taste like you took any shortcuts!
Pictured above are Roasted Pork Tenderloin with balsamic reduction, MeMe’s Mashed Potatoes, and a light and lovely Squash side dish. All of this was thrown together in about thirty minutes, counting prep and cooking time. The other recipes are found at the bottom of this post. Oh and by the way, if you like, you can adapt this recipe for another meat.
What You’ll Need to Make Roasted Pork Tenderloin:
Ingredients:
- Boneless pork tenderloin (about 1 pound)
- Coarse ground peppercorns
- Kosher salt
- A dried herb of your choice. I’m using basil – because I love Basil.
- Balsamic vinegar
- Sugar
To decide which herb I want to use in a dish, I usually just open the lids and smell them to see what I’m in the mood for. I’m sure there are more complicated ways to do this, but my smell method has always served me well so I’ll just stick with that.
How to Make Roasted Pork Tenderloin with Balsamic Reduction:
First off, we need to make our reduction. I know that word sounds fancy but it’s not. All it means is that we’re going to cook this until it boils down to about half as much. Pour balsamic vinegar into a saucepot and place over medium heat, stirring often.
Once it comes to a boil, reduce heat and simmer until it’s cooked down to about half as much as you started out with, still stirring often. This will take about ten minutes.
Remove from heat and stir in sugar until dissolved. Set aside and let cool. I like to refrigerate mine to get it even thicker. You can even make this the day before if you want.
Place your pork tenderloin on a greased baking sheet (I use nonstick spray to grease!).
Sprinkle BOTH SIDES with cracked pepper, dried herb of your choice, and kosher salt.
You can just eyeball this but if I had to guess how much I used I’d say about a 1/2 tsp coarse pepper, 1/2 tsp kosher salt, and 1 teaspoon dried herbs per side.
Bake this at 475 for 10 minutes.
Flip and bake 10-15 minutes more, or until no longer pink in the center. I stick a sharp knife down in the middle and open it up a little bit to have a peek.
Remove tenderloin from oven and allow it to rest for 5-10 minutes before slicing.
Drizzle roasted pork tenderloin slices with Balsamic Reduction just before serving.
Serve the roasted pork tenderloin with your sides of choice and enjoy!! This dish is so flavorful and easy, it’s sure to become a new favorite for you and your family.
**The Mashed Potatoes pictured in this roast pork tenderloin recipe can be found by clicking here, and the squash dish can be found by clicking here.
You may also like these recipes:
Chicken Tenderloins Without the Grill
Oven Roasted Butter And Herb Corn
Ingredients
- 1 pork tenderloin not whole pork loin but tenderloin, about 1 pound
- 1 teaspoon coarse ground black pepper
- 1 teaspoon kosher salt
- 2 teaspoons dried herb of your choice I used basil
To make 3/4 cup Balsamic Reduction:
- 1 +1/4 cup Balsamic Vinegar
- 2 Tablespoons sugar
Instructions
- Preheat oven to 475.
- In small sauce pot, pour balsamic vinegar. Bring just to a boil over medium heat, while stirring constantly. Reduce heat to medium and continue to cook, stirring often, until it is reduced by about half. Remove from heat and stir in sugar until dissolved. Set aside and allow to cool while you prepare roast.
- Spray baking sheet with cooking spray and place tenderloin on it.
- Sprinkle each side with salt, pepper, and herb of your choice.
- Bake for ten minutes, flip over, and bake 10-15 minutes more, or until no longer pink in the center.
- Allow to rest 5-10 minutes before slicing. Drizzle slices with Balsamic reduction when serving, if desired.
Nutrition
Hey Christy! It’s always fun to see what you’ve been cooking and baking in your kitchen as well as what dishes you have chosen to use to serve it in or on. Love the ‘plates’ you used this time. Also love to read the stories that you post as well. No matter how busy my day might be a ALWAYS read and re-read your stories and sure feel sorry for the folks who might think they don’t have the time to do so. They sure are missing out!! Keep doing the great work you do! We love you all the more because of what you do!!
Thank you Debbie, you always make my day!!!
Love the recipe and I also loved reading Mr. Upton’s obituary. That is so special of you to think of framing it on your wall! (He is probably looking down upon you today!)
I hope you get to try the recipe soon Brenda. I like to think he is, and hope he watches out for me.
What happened to your drop biscuits & sausage gravy recipe?!?!?! I saw it posted last night, but when I went to print it, it disappeared!!!!! I’ve been looking for a good version of this recipe and I thought I’d found it. 🙁
Hi Laurie, I think you may be thinking of the recent Pioneer Woman recipe?
http://thepioneerwoman.com/cooking/2013/03/drop-biscuits-and-sausage-gravy/
I read both their posts, too, so… 🙂
THANKS EVE! No wonder I couldn’t find it!
By the way Christy, this pork tenderloin recipe looks terrific. My husband loves pork so I’ll definitely try it.
Gonna have to try this. (and I think your husband and I have some similar food tastes – I don’t like hunks of tomatoes in stuff either, and I’m not a vinegar fan!)
thanks for all you do…and hoping to find you at the cornbread festival!
The recipe looks awesome! I believe that even I can do this! 🙂 I loved reading the obituary! It would be an honor to live such a life as to have such wonderful things said about you. A great reminder! Thanks!
I hope you get to try it soon Kim!!!
What herbs do you use when you fix this? I like to cook with them, but don’t always know what to use. I so enjoy your blog. At home sick today…looking forward to getting my energy back so I can give this recipe a whirl! God bless you!
As I mentioned in the recipe, I used Basil. But you can use what ever you like best.
Hubby loves to grill the pork tenderloin, but I will be sure to try the rub and the Balsamic reduction the next time he grills a pork tenderloin.
I hope you enjoy it Emily!!