The Absolute BEST Honey Balsamic Pork Tenderloin in just 20 minutes! Tender, juicy pork tenderloin with an outrageously good honey balsamic glaze. Quick enough for weeknights – gourmet level for entertaining.You’re just 20 minutes away from this incredibly good, incredibly tender and juicy Honey Balsamic Pork Tenderloin.
Everything cooks in one skillet – including the glaze. It’s quick and easy enough for weeknights – gourmet enough for even the most discriminating guest.
As if by pure magic, the quick marinade turns into a and it’ll go with all your favorite side dishes.
what’s in Honey Balsamic Pork Tenderloin:
- pork tenderloin
- balsamic vinegar
- jam (I used triple berry which I had on hand, but any red/fruity jam works well)
- Worcestershire sauce
- brown mustard
How to make honey balsamic pork tenderloin:
Whisk all the marinade ingredients together in a small bowl then reserve 1/4 cup of it.
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 coat the meat.
Drizzle the olive oil into a large skillet over medium to medium-high heat. Once the oil is hot, add the tenderloin to the skillet browning on all sides and ends then remove it from the skillet.
Slice the tenderloin into 1″ thick medallions. The pork is not finished cooking at this point.
Lower the heat to medium then add the medallions 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.
Making the 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 glaze over the pork and serve right away.
Tips for the best 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 and cooking quickly, we 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. My husband called it the “juiciest pork I’ve ever eaten in my life”.
what goes with pork tenderloin?
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.
Green Bean Casserole – NO canned soup! – small batch (easily doubles for more) – fresh green beans cooked to tender-crisp in a delicious homemade creamy mushroom sauce topped with crispy fried onions.
Homemade Mac and Cheese – easy stovetop or oven baked Classic Macaroni and Cheese from scratch – NO Velveeta!
If you tried this Honey Balsamic Pork Tenderloin recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
Honey Balsamic Pork Tenderloin (20 Minute Meal)
- 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 brown mustard
- 2 whole cloves of garlic
- Whisk all the marinade ingredients together, reserving 1/4 cup. Pour the rest of the marinade into a large zip top bag then add the whole pork tenderloin turning to coat it.
- Heat olive oil in a large skillet over medium - medium-high heat. Add the whole tenderloin to the skillet browning it on all sides and ends. Note: if the tenderloin doesn’t fit in the skillet 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 2-4 minutes until it reduces and thickens to a glaze.
- Brush the glaze over the top and sides of the tenderloin. Serve right away.