Balsamic Glazed Pork Tenderloin

Name: Balsamic Glazed Pork Tenderloin (20 Minute Meal)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 1/2 - 2 pound pork tenderloin; 1 1/2 tablespoons olive oil; 1/4 cup balsamic vinegar; 1/4 cup jam ((Triple Berry used but any red fruit jam is good)); 1 tablespoon Worcestershire sauce; 3 tablespoons fresh cilantro; 1 tablespoon brown mustard; 2 whole cloves of garlic; salt and black pepper

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Balsamic Glazed Pork Tenderloin – tender, juicy pork tenderloin with a delicious balamic glaze in just 20 minutes for an easy, gourmet level weeknight meal.

This is a simple recipe with big flavor results from simple grocery store ingredients.

Tender, juicy pork with an outrageously good sweet-savory balsamic glaze. The whole meal cooks in one skillet, including the glaze in just 20 minutes.

Quick and easy enough for weeknights – gourmet level for entertaining.

This is an easy, delicious recipe with consistent rave reviews.

“This recipe has become a staple for us. So quick and easy, and always tender and flavorful!”

The best part (besides tons of flavor) is that it comes together in just 20 minutes and could be the answer to what’s for dinner tonight.

what’s in Balsamic Glazed Pork Tenderloin?

olive oil
pork tenderloin
balsamic vinegar
jam (I used triple berry which I had on hand, but any red/fruity jam works well)
Worcestershire sauce
cilantro
brown mustard
garlic
salt and black pepper

How to make balsamic roasted pork tenderloin:

Whisk all the marinade ingredients together in a small bowl then reserve and set aside 1/4 cup of the marinade.

Pour the remaining marinade into a large zip top bag then trim the tenderloin of any excess fat and add it to the bag. Roll completely to coat the meat.

Drizzle the olive oil into a large skillet over medium to medium-high heat.

Once the oil is hot, shake excess marinade off and place pork tenderloin into the skillet searing all sides and ends.

Remove from the skillet.

Slice the tenderloin into 1″ thick medallions. The pork is not finished cooking at this point.

Lower to medium heat then add the medallions back to the skillet, season with salt and pepper to taste and cook 1 1/2 minutes per side. Remove from the skillet and tent with aluminum foil to keep warm.

To make the delicious balsamic glaze, reduce the heat to medium-low then pour the reserved marinade into the skillet. Simmer 2-4 minutes or until it’s reduced and thickened, stirring occasionally.

Brush the balsamic sauce over the pork and serve right away.

Tips for the best tender pork tenderloin:

Tenderloins typically separate into two pieces. You can use one or both with this recipe.
If the tenderloin doesn’t fit in the skillet cut it in half. Because we’re not marinating long, you want the meat to hit the skillet and seal in the flavor.
You can marinate the pork all day if have the time but it’s not necessary for delicious results.
The marinade/glaze would also work well with pork chops.

what to serve with pork:

Smoked Gouda Mashed Potatoes – creamy, buttery mashed potatoes ramped up with the smoked Gouda cheese! The ultimate side dish.

Air Fryer Baked Potatoes – perfect crispy skin with fluffy soft potato inside. Steakhouse style baked potato cooked in the air fryer.

Brussels Sprouts and Sweet Potatoes – roasted Brussels Sprouts and Sweet Potatoes plus dried cranberries and nuts and drizzled with tangy-sweet balsamic glaze.

Roasted Cauliflower Casserole – roasted cauliflower in a creamy 3-cheese sauce baked until golden.

HOW TO STORE LEFTOVERS:

Any leftover pork can be stored in an airtight container in the refrigerator up to 3 days.

Enjoy!

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Full printable details for this simple weeknight dinner are in the recipe card below.

If you tried this Balsamic Glazed Pork Tenderloin recipe or any other on the blog then I’d love to hear from you with a comment or star rating!