Balsamic Glazed Pork Tenderloin – tender, juicy pork tenderloin with a delicious balamic glaze in just 20 minutes for an easy, gourmet level weeknight meal.
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.
Brown Butter Honey Glazed Carrots – easy side dish loaded with flavor. Sliced tender roasted carrots in a quick, easy brown butter honey glaze.
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!
Balsamic Glazed Pork Tenderloin (20 Minute Meal)
Ingredients
- 1 1/2 - 2 pound pork tenderloin
- 1 1/2 tablespoons olive oil
Marinade Ingredients:
- 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
Instructions
- 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 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 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.
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
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.
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 🙂
I made this with orange marmalade. Was great 😋😋
Hi Nicole – I love switching up recipes with what I have on hand- that sounds delicious!
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!
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. 🙂
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!
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! 🙂
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!
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!
Hi JD ~ You have a fantastic blog ~ I can’t wait to see the post featuring my recipe ~ again, thank you SO much!
This is amazing! I have cooked in as the directions say. But was wondering if it would work to grill it?
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
Great site, there are so many comments on this posts!
Hi Gail – thanks so much! It’s definitely been a popular post. Have a great day!
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!
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.
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!!!
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!
This had me at balsamic, garlic, shirrachi…
Dinner is goi got be excellent tonight after a full two days in the kitchen.
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.
I made it with triple berry fruit spread and it came out absolutely tender, flavorful and delicious. Thanks for a great recipe!
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!
OMg!!! this turned out fantastic!!!! will do it again
!!
Yay!! So glad you liked it 🙂 This recipe is such a great secret weapon in the kitchen — I’ve made it so many times!
Just cooked this for Sunday tea with Mediterranean roasted veg on the side,DELICIOUS 👍
Thank you SO much Robert! So glad you enjoyed the pork so much. I appreciate you taking the time to comment. I’m curious now about the Mediterranean roasted vegetables – the sound so good!
This was wonderful! I ended up marinating the pork for a bit before I browned it. Will try this with other meats!
Hi Jilene – thank you so much! I’m really glad you enjoyed the recipe!! I appreciate you taking the time to comment. Great idea trying to on other meats – maybe shrimp too ?? – enjoy the day. 🙂
This recipe was fantastic! I followed the directions and it came out perfect. So tasty and tender!! I will be sure to make this recipe again with company to also enjoy!
Hi Donna – so glad you found this recipe and happy you enjoyed it so much! I appreciate you taking the time to comment – enjoy the day – Bernie
Made this for the first time today (Labor Day). I read all of the comments before I made it, and it was helpful to do that.
I ended up putting the marinade and the pork together early in the morning, and letting it marinate all day, turning over the plastic bag every hour or so.
It turned out perfect and SO tender! My partner said that if we ever get a chance to have the entire extended family over, THIS is what he wants me to make.
Hi Anne – I’m really glad you and your partner enjoyed the recipe so much – thank you! The best compliment from him! I appreciate you making the recipe and taking time to comment ~ Bernie
WOW!!! I made this for Sunday dinner, thinking I’d “go the extra mile” for a Sunday dinner. This is SO quick and EASY you could do it any time, last minute even. And DELISH! Wouldn’t change a thing; I will be making this regularly. Thank you for a great recipe!
Hi Sharon – thank YOU for such a great review! So glad you enjoyed the pork so much – I appreciate you taking the time to comment ~ Bernie
Soooo good! Just because of time, I ended up marinating the meat overnight.
And because we love any balsamic vinegar sauce, I made double the glaze and
added cooked brussels sprouts at the end. OMG!!!
This will definitely be a have again….and again….and again!
Hi Carol – ahhhh I LOVE that idea with the brussels sprouts! Genius. It sounds delicious and I’m so glad you enjoyed the recipe so much! I appreciate you taking the time to write ~ Bernie
Bernie, this is by far one of the best, if not the best recipe for pork tenderloin! I couldn’t remember if I posted a comment before…if so, this is another one. 🙂 quick easy and perfectly tender and full of flavor.
Thanks for posting this great recipe.
Hi Jan – thank you so much for the kind words — much appreciated and SO glad you enjoy this recipe! — Bernie
Love this recipe and will be making it over and over again! The blend of juices in the marinade is exquisite in taste! The tenderloin came out perfectly tender, juicy, and all I can say is YUM!! I will probably make this for Christmas dinner! 🙂
This was delicious. I don’t like cilantro so I just left it out. My family of picky eaters loved it as well
Thank you. I gave it the top rating
Hi Dianne – Thank you so much – really glad you enjoyed the recipe. It’s one of my family’s favorites too! 🙂 I appreciate you taking the time to comment — Bernie