Balsamic Glazed Pork Tenderloin (20 Minute Meal)
Balsamic Glazed Pork Tenderloin - tender, juicy pork with a delicious balamic glaze in just 20 minutes for an easy dinner any night of the week.
Servings: 6
Calories: 317kcal
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.
Nutrition
Serving: 0g | Calories: 317kcal | Carbohydrates: 22.1g | Protein: 35.7g | Fat: 9g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 99mg | Sodium: 133mg | Potassium: 588mg | Fiber: 0g | Sugar: 20.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 2mg