Honey Balsamic Pork Tenderloin

Honey Balsamic Pork Tenderloin ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

Dinner | December 8, 2017 | By

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 ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

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. 

Honey Balsamic Pork Tenderloin ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

 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 ( Iused 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

Honey Balsamic Pork Tenderloin ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

Instructions:

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.

Honey Balsamic Pork Tenderloin ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

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 notdone at this point.

Honey Balsamic Pork Tenderloin ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

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.

Honey Balsamic Pork Tenderloin ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

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.

Honey Balsamic Pork Tenderloin ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

We love this Honey Balsamic Pork Tenderloin with a side of smashed potatoes. It goes really well with the pork and also cooks quickly since and no peeling the potatoes is also a plus. When pork tenderloins are 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 .

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Enjoy!

Honey Balsamic Pork Tenderloin ~ tender, juicy, over the top flavor ~ stove to table in just 20 minutes. Ideal for weeknights; elevated for entertaining.

Honey Balsamic Pork Tenderloin (20 Minute Meal)
Tender, juicy, pork loaded with flavor. Goes from stove to table in just 20 minutes! 
Course: Main Course
Cuisine: American
Keyword: easy pork tenderloin, glazed pork tenderloin
Servings: 4
Ingredients
  • 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)
  • tablespoon spicy brown mustard
  • 2 whole cloves of garlic
Instructions
  1. 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.

  2. Roll the tenderloin in the marinade to coat it. 

  3. 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.

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

  5. Lower the heat to medium, return the medallions to the skillet, season with salt and pepper and cook 1 1/2 minutes per side.

  6. 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.

  7. Brush the sauce over the top. 

  1. 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. 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!

    • 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. 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. 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! 🙂

    • 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!

    • 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!

      • 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!

  5. Gail Mabb
    May 1, 2016

    Great site, there are so many comments on this posts!

    • Bernie
      May 4, 2016

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

  6. 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!

    • 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.

  7. Susan
    January 2, 2018

    This recipe has become a staple for us. So quick and easy, and always tender and flavorful. I have also used this browning, then slicing and finishing the medallions tecnique with other sauce blends. It’s just the greatest for moist and tender pork loin. Thank you for a great recipe!!!

    • Bernie
      January 3, 2018

      Thank you for such kind words and for taking the time to share them here. So glad you like the recipe so much. It’s still one of the most popular on the blog and I love that you use the technique with other sauces as well. Enjoy the day!