Honey Balsamic Pork Tenderloin
Honey Balsamic Pork Tenderloin ~ tender, juicy, flavorful pork goes from stove to table in just 20 minutes for a delicious, easy, any night meal.
I love a good fake-out meal; ones that look and taste like you’ve spent hours on them, but can be whipped up quickly. This juicy, tender Honey Balsamic Pork Tenderloin is the ticket we need for this time of year when we’re all short on time because it goes from stove to table in just 20 minutes, less time than it takes to have a pizza delivered, but tastes better. Way, way better.
That’s why it seemed like the perfect time to update the photos and reshare this recipe. I’m not kidding one bit if you make it once, you’ll have it on repeat the whole year.
Honey Balsamic Pork Tenderloin makes a great weeknight meal on those days we want tasty comfort and don’t have much time, but please ~ I beg of you ~ don’t reserve this recipe just for time-starved days. It’s also the ideal entertaining meal, leaving you free (other than 20 minutes) to pour a glass of wine and connect 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:
- 1/4 cup balsamic vinegar
- 3 tablespoons of honey
- 1/4 cup jam ( I used triple berry which I had on hand, but any red/fruity jam works 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
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 ~ it’ll only add to the taste, but believe me, it’s not necessary for delicious results every time. When I made it the last time my husband commented that it’s 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.
First 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 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 and pour in the reserved marinade. Cook 5 minutes or until it’s reduced, stirring occasionally then brush the glaze over the top of the sliced pork medallions.
We usually eat Honey Balsamic Pork Tenderloin with smashed potatoes. They go well with the pork and also cook quickly with no peeling involved. When pork tenderloins are on sale, I’ll buy extra for this dish and Apricot Glazed Pork another favorite at our house.
- 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.