Honey Balsamic Pork Tenderloin

honey balsamic pork tenderloin

Dinner | April 14, 2016 | By

I love a good fake-out meal; ones that look labor intensive, but can be whipped up quickly. This juicy, tender Honey Balsamic Pork Tenderloin goes from stove to table in just 20 minutes, less time than it takes to have a pizza delivered but way better taste. The flavor says way more than 20 minutes, but thankfully no one needs to know but us.  

honey balsamic pork tenderloin

You can marinate the pork all day if you’d like ~ it only adds to the taste, but believe me, it’s not necessary for delicious results. 

Some days 20 minutes is all we have and this Honey Balsamic Pork Tenderloin is a great solution for a really good meal any night of the week.

honey balsamic pork tenderloin

The marinade ~ which also turns into a glaze ~ is one of my favorites. It’s delicious on this pork tenderloin, tasty on chicken and makes a mean glaze on turkey meatloaf, too. It’s sweet and tangy and a bit spicy and because you make it yourself, you choose the spice level.  

The marinade:

  • 1/4 cup balsamic vinegar
  • 3 tablespoons of honey
  • 1/4 cup jam ( I used triple berry which I had on hand, but I’ve used other red fruit flavors and they all work well).
  • 1 tablespoon of Worcestershire sauce
  • 3 tablespoons of freshly minced cilantro
  • 1 tablespoon of Sriracha (or more to taste)
  • 1 tablespoon of spicy brown mustard 
  • 2 – cloves of garlic, whole

honey balsamic pork tenderloin

Whisk all the marinade ingredients together, reserving about 1/4 cup of it for the glaze. Pour it into a large ziplock bag and add a 1 1/2 – 2 pound pork tenderloin. Roll the tenderloin all around until it’s coated in the marinade. 

In a large skillet over medium/medium-high heat, add a small drizzle of olive oil. Add the tenderloin to the skillet in its whole form, browning it on all sides.

Note: if the tenderloin doesn’t fit in the skillet, you can cut it to fit. Because we’re cooking quickly and haven’t marinated a long time, we want to seal in the flavor.

honey balsamic pork tenderloin

Once the tenderloin is browned, remove it from the skillet and slice it into about 1″ thick medallions. Don’t worry that the pork is pink inside right now. We’re going to continue the cooking process.

Lower the heat to medium and add the medallions to the skillet, cooking about 1 1/2 minutes per side.

Remove the medallions from the skillet and pour in the reserved marinade, cooking over low-medium heat about 5 minutes or until it reduces then just brush the sauce over the top of the sliced pork medallions.

We really like this Honey Balsamic Pork Tenderloin with smashed potatoes. They cook quickly with no peeling involved.

When pork tenderloin is on sale, I’ll buy extra. Apricot Glazed Pork is another favorite at our house.

honey balsamic pork tenderloin

Print
Honey Balsamic Pork Tenderloin (20 Minute Meal)
Ingredients
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1/4 cup  jam (Triple Berry used but any red fruit jam is good)
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons fresh cilantro
  • 1 tablespoon Sriracha (or more to taste)
  • tablespoon spicy brown mustard
  • 2 whole cloves of garlic
Instructions
  1. Whisk all the marinade ingredients together, reserving about 1/4 cup of it for the glaze. Pour it into a large ziplock bag and add a 1 1/2 – 2 pound pork tenderloin. 

  2. Roll the tenderloin all around until it has the marinade coating it.

  3. In a large skillet over medium/medium-high heat, add a small drizzle of olive oil and once the oil is hot, add the whole tenderloin to the skillet in its whole form, browning it on all sides. Note: if the tenderloin doesn’t fit in the skillet, you can cut it to fit.

  4. Once the tenderloin is browned, remove it from the skillet and slice into 1" thick medallions.

  5. Lower the heat to medium and return the medallions to the skillet, cooking about 1 1/2 minutes per side.

  6. Remove the medallions from the skillet and pour in the reserved marinade, cooking over low-medium heat about 5 minutes or until it reduces.

  7. Brush the sauce over the top. Optional: broil 1-2 minutes.

Comments

  1. Leave a Reply

    JD - altamontefamily.com
    April 14, 2016

    That close-up shot is seriously making me drool. I love kicked-up flavors and happen to be wearing my Sriracha T-shirt right now! That marinade, though–it’s the culprit for making me suddenly realize that I’m starving. May I feature your post in an upcoming Hungry Friday post? If so, please confirm that it’s okay to use one of your photos with attribution and link back to this post (so our readers can find the recipe right here on your awesome blog).

    Happy Almost Friday,

    JD – altamontefamily.com

  2. Leave a Reply

    Mary
    April 14, 2016

    I have a tenderloin in the freezer for next week, and I will be using this recipe. The sauce/marinade sounds so delicious! It would be good on a meatloaf…..or chicken!!!!! Pinned. Thanks for sharing. Have a great weekend!

    • Leave a Reply

      Bernie
      April 17, 2016

      Mary — you just made my day! All bloggers love when people try their recipes and I’m no exception! It was a really fun, busy weekend on this end. I’ll share details on my next post so please come on back! Chat soon. 🙂

  3. Leave a Reply

    Bernie
    April 15, 2016

    A sriracha t-shirt?! I need one!! I would be thrilled and honored to be featured on a Hungry Friday post on your blog – photos too – thank you so much! Have a great weekend!

  4. Leave a Reply

    Wendi
    April 15, 2016

    Bernie – that photo is terrific! I have to admit that the thought of balsamic, honey, sriracha, cilantro and mustard combined together sounds TERRIFIC! Probably like the most bomb-diggity bbq ever! Thanks for sharing – this is gonna have me thinking! 🙂

    • Leave a Reply

      Bernie
      April 17, 2016

      Hey Wendi — thanks so much!! This combo really IS “bomb-diggity” – love that adjective — Just may have to borrow it sometime for one of those meals when no other description will do! Thanks for stopping by. Take care!

    • Leave a Reply

      JD - altamontefamily.com
      April 18, 2016

      Thanks, Bernie! Hope you had a great weekend! Our first Hungry Friday post will be up this week!!! So excited to feature your recipe 🙂 Have a fantastic week ahead!

      • Leave a Reply

        Bernie
        April 19, 2016

        Hi JD ~ You have a fantastic blog ~ I can’t wait to see the post featuring my recipe ~ again, thank you SO much!

    • Leave a Reply

      Bernie
      May 4, 2016

      Hi Gail – thanks so much! It’s definitely been a popular post. Have a great day!

  5. Leave a Reply

    Laura
    April 16, 2017

    I made this today for Easter dinner…it was amazing and so easy! I wanted something different for Easter and also it had to not take too long after church. I served it with smashed potatoes (I boiled them this morning and had them smashed, ready to pop in the oven when we got home from church.) While they were baking I cooked the pork. I will definitely make this again, thanks for a great recipe!

    • Leave a Reply

      Bernie
      April 17, 2017

      Hi Laura – wow- thank you so much! I’m really glad you enjoyed it. Great idea prepping the potatoes beforehand. Sounds like it made everything go more smoothly. Happy Easter to you and your family.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>