Honey Balsamic Pork Tenderloin
Honey Balsamic Pork Tenderloin recipe ~ juicy flavor-loaded sweet-tangy glazed pork goes from stove to table in just one pan in 20 minutes for a delicious, easy, any night gourmet meal.
I love a good fake-out meal that looks and tastes like you’ve spent hours but whips up quickly. This 20 minute stove to table, one pan recipe is it. In less time than it takes to have a pizza delivered you can wow both the family and guests with this Honey Balsamic Pork Tenderloin. Delicious, juicy glazed pork tenderloin they’ll remember long after it’s gone.
Honey Balsamic Pork Tenderloin makes a great weeknight meal on those days we want tasty comfort and don’t have much time. It makes the ideal entertaining meal, leaving you free to spend time with family and friends.
The marinade ~ which also turns into a glaze ~ is one of my favorites. It turns ordinary pork into a really special dish and does the same magic to chicken. It even 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.
Honey Balsamic Pork Tenderloin Marinade/Glaze:
- balsamic vinegar
- jam (I used triple berry which I had on hand, but any red/fruity jam works well)
- Worcestershire sauce
- spicy brown mustard
How to make this 20 minute pork tenderloin:
Whisk all the marinade ingredients together in a bowl then reserve 1/4 cup of the marinade for the glaze. Pour the marinade into a large zip top bag, add the tenderloin and roll the meat around until it’s coated.
You can marinate the pork all day if have the time and remember to get it started early, but it’s not necessary for delicious results. My husband calls this the “juiciest pork I’ve ever eaten in my life”.
Tip: Tenderloins typically separate into two pieces. You can use one or both with this recipe.
Trim the tenderloin of any excess fat then in a large skillet over medium/medium-high heat, drizzle in the olive oil. Once the oil is hot, add the tenderloin to the skillet in its whole form, browning it on all sides and ends.
Tip: If the tenderloin doesn’t fit in the skillet, you can cut it in half to fit. Because we’re cooking quickly and haven’t marinated a long time, we want to seal in the flavor.
Once the tenderloin is browned, remove it from the skillet and slice it into about 1″ thick medallions. The photo below shows the colors after searing ~ it is not done cooking at this point.
Lower the heat to medium and add the medallions to the skillet, season with salt and pepper and cook 1 1/2 minutes per side.
After the medallions have cooked, remove them from the skillet and tent with aluminum foil to keep them warm. Reduce the heat to medium-low, pour in the reserved marinade and continue cooking 5 minutes or until it’s reduced, stirring occasionally then brush the glaze over the pork.
We love this Honey Balsamic Pork Tenderloin with a side of smashed potatoes. When pork tenderloin is on sale, I’ll buy extra and freeze them so I have the pork on hand for this recipe and another favorite, Apricot Glazed Pork.
If you tried this Honey Balsamic Pork Tender recipe or any other on the blog, I’d love to hear from you with a comment or star rating!
- 1 1/2 - 2 pound pork tenderloin
- 1 1/2 tablespoons olive oil
- 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)
- 1 tablespoon spicy brown mustard
- 2 whole cloves of garlic
Whisk all the marinade ingredients together, reserving 1/4 cup of the marinade for the glaze. Pour the rest of the marinade into a large ziplock bag and add the whole pork tenderloin.
Roll the tenderloin in the marinade to coat it.
In a large skillet over medium/medium-high heat, drizzle in the olive oil and once it's hot, add the whole tenderloin to the skillet browning it on all sides and ends. Note: if the tenderloin doesn’t fit in the skillet, you can cut it in half to fit.
Once the tenderloin is browned, remove it from the skillet and slice into 1" thick medallions.
Lower the heat to medium, return the medallions to the skillet, season with salt and pepper and cook 1 1/2 minutes per side.
Remove the medallions from the skillet and tent with aluminum foil. Pour the reserved marinade into the skillet and cook over low-medium heat 5 minutes or until it reduces and thickens into a glaze.
Brush the sauce over the top.