Honey Balsamic Pork Tenderloin

sliced pork roast with honey balsamic glaze

Dinner | October 11, 2019 | By

Honey Balsamic Pork Tenderloin recipe ~ just 20 minutes to juicy flavor-loaded sweet-tangy glazed pork made all in one pan. A delicious, easy, any-night gourmet meal.

Ever wonder what you can do in 20 minutes? I’ve wasted well more than 20 minutes surfing the internet but I’m talking doing something constructive.

How about making this Honey Balsamic Pork Tenderloin in just 20 minutes? Seriously. This delicious, glazed pork goes stove to table in less time than you get have a pizza delivered but with more flavor. Way more flavor.

The simple marinade doubles as the glaze: tangy balsamic vinegar, honey and berry jam with a dash of sriracha for a sweet heat glaze you can get enough of. 

20 minutes . . . one pan.

Isn’t that a recipe we can all get behind?

sliced glazed pork served with cubed potato-brussels medley

Honey Balsamic Pork Tenderloin makes a great weeknight meal on those days we want tasty comfort and don’t have much time. It’s also a show stopping meal to entertain with, leaving you free to spend time with family and friends.

close up of sliced, pork drizzled with honey balsamic glaze

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
  • honey
  • jam (I used triple berry which I had on hand, but any red/fruity jam works well)
  • Worcestershire sauce
  • cilantro
  • Sriracha 
  • spicy brown mustard
  • garlic

sliced pork roast alongside brussels sprouts, cubed potato medley

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 then 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.

view of pork tenderloin searing in skillet.

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 then 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 then pour in the reserved marinade and continue cooking 5 minutes or until it’s reduced, stirring occasionally then brush the glaze over the pork.

honey balsamic pork tenderloin sliced and served with cubed potatoes and brussels sprouts

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 then I’d love to hear from you with a comment or star rating!

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pinterest pin showing sliced honey balsamic pork tenderloin

sliced pork roast with honey balsamic glaze

Honey Balsamic Pork Tenderloin (20 Minute Meal)

Tender, juicy, pork loaded with flavor. Goes from stove to table in just 20 minutes! 
PIN for later!
Print Recipe
CourseMain Course
Keywordpork tenderloin, glazed pork tenderloin, honey balsamic pork
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
AuthorA Gouda Life


  • 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


  • 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. 
Nutrition Facts
Honey Balsamic Pork Tenderloin (20 Minute Meal)
Amount Per Serving (0 g)
Calories 317 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 99mg33%
Sodium 133mg6%
Potassium 588mg17%
Carbohydrates 22.1g7%
Fiber 0g0%
Sugar 20.6g23%
Protein 35.7g71%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 10mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


  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

    • Leave a Reply

      April 14, 2019

      Your recipe looked and sounded delicious, so I tried it. I live on an island and although my pantry is well stocked, sometimes I have to improvise. I was out of balsamic vinegar but I had a bottle of glaze. I used that with extra vinegar. No brown mustard, so I used yellow with a hint of horse radish. No red jelly of any sort, so I used my homemade lemon ginger with some maraschino Cherry juice for color.
      I browned the big tenderloin which I had pulled from the freezer and trimmed. All is great until I cut into it. It was a rolled pork roast!! I cut the slices a bit thinner, cooked it until there was no pink. Plated these steaks with the reduced marinade and purred at the first bite. We loved it. The flavor was superb. Will definitely made it again. Yum.

      • Leave a Reply

        April 15, 2019

        Paula this may be my favorite of all time! I’ve had experience like this too but I love that you stuck with it, tailored the recipe to what you had on hand and came out with a winner. I always feel like a recipe is a jumping point. So happy you enjoyed it. Sounds like you’re an amazing home chef! Thanks for sharing the story 🙂

    • Leave a Reply

      Nicole Clement
      January 24, 2020

      I made this with orange marmalade. Was great 😋😋

      • Leave a Reply

        January 29, 2020

        Hi Nicole – I love switching up recipes with what I have on hand- that sounds delicious!

  2. Leave a Reply

    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

      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

    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

    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

      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

        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

      January 5, 2020

      This is amazing! I have cooked in as the directions say. But was wondering if it would work to grill it?

      • Leave a Reply

        January 6, 2020

        Hi Kim – thanks so much! I’m really glad you like the recipe. I don’t see any reason it wouldn’t work grilled but haven’t actually tried it myself. It’s about 16 degrees here today with the windchill factor 😮 but I’ll be grilling it when the weather breaks. Thanks for the idea. If you do grill it I’d love to hear your thoughts. ~ Bernie

    • Leave a Reply

      May 4, 2016

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

  5. Leave a Reply

    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

      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.

  6. Leave a Reply

    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!!!

    • Leave a Reply

      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!

  7. Leave a Reply

    Happy Canuck
    January 5, 2019

    This had me at balsamic, garlic, shirrachi…
    Dinner is goi got be excellent tonight after a full two days in the kitchen.

    • Leave a Reply

      January 31, 2019

      Oh man . . . as a food blogger, I don’t even like 2 full days in the kitchen 🙁 — I hope you enjoy the recipe. I’ve made it many, many times and it’s always a hit. Thanks for stopping by.

  8. Leave a Reply

    Soma B
    April 23, 2019

    I made it with triple berry fruit spread and it came out absolutely tender, flavorful and delicious. Thanks for a great recipe!

    • Leave a Reply

      April 23, 2019

      Thank YOU for making the recipe! I’m absolutely love it – so versatile (almost any kind of jam!) and always a hit. Enjoy the day!

  9. Leave a Reply

    July 8, 2019

    OMg!!! this turned out fantastic!!!! will do it again

    • Leave a Reply

      July 11, 2019

      Yay!! So glad you liked it 🙂 This recipe is such a great secret weapon in the kitchen — I’ve made it so many times!

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