True balsamic vinegar from Modena ages 12+ years in wooden barrels, making supermarket versions taste like candy water.
Balsamic Glazed Pork Tenderloin
Savor the succulent flavors of our Balsamic Glazed Pork Tenderloin, where juicy slices of tender pork are enveloped in a luscious, tangy balsamic reduction. This dish effortlessly balances sweetness and umami, making it perfect for impressing dinner guests or whipping up a cozy weeknight meal. With just a few pantry staples and a quick sear, you’ll have a gourmet delight on the table in no time!
Prep
13
min
Cook
22
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(1)
- 3 cloves garlic minced
🥩Meat & Seafood(1)
- 700 g pork tenderloin (1.54 lbs)
🥛Dairy & Eggs(1)
- 1 tbsp butter (14 g)
🫙Pantry Staples(2)
- ¼ cup honey (60 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(2)
- Salt and black pepper to taste
- 1 tsp fresh thyme leaves (5 ml)
🍯Sauces & Condiments(3)
- ½ cup balsamic vinegar (120 ml)
- 1 tsp Dijon mustard (5 ml)
- 1 tbsp soy sauce (15 ml)
👨🍳 Instructions
- 1
Preheat oven to 200°C and season pork with salt and pepper.
- 2
Heat olive oil in an oven-safe skillet and sear pork on all sides until browned.
- 3
Add garlic, balsamic vinegar, honey, soy sauce, Dijon, and thyme to the pan.
- 4
Transfer skillet to oven and roast 18–22 minutes until pork is cooked through.
- 5
Remove pork, rest 5 minutes, then stir butter into sauce, slice pork, and spoon glaze over top.
💡 Pro Tips
- ✓Sear pork tenderloin at high heat (400-450°F pan surface) for exactly 2-3 minutes per side to develop Maillard browning without overcooking the lean meat.technique400-450°F surface temp, 2-3 minutes per side
- ✓Cook pork tenderloin to an internal temperature of 145°F (63°C) then rest 5 minutes - the temperature will rise 5-10°F during carryover cooking for perfect doneness.timing145°F internal, 5-10°F carryover
- ✓Reduce balsamic glaze by 60-70% of its original volume to concentrate flavors and achieve a syrup consistency that coats the back of a spoon.technique60-70% volume reduction
- ✓Add cold butter to the pan sauce off heat and swirl (don't whisk) to create a stable emulsion - this technique called 'monter au beurre' adds glossy richness.technique
- ✓Use a 3:1 ratio of balsamic vinegar to honey in your glaze base - this balances acidity with sweetness while maintaining the vinegar's tang.ingredient3:1 vinegar to honey ratio
Share this recipe
Prep
13
min
Cook
22
min
Serves
3
people
Level
beginner
Share this recipe
True balsamic vinegar from Modena ages 12+ years in wooden barrels, making supermarket versions taste like candy water.
Balsamic Glazed Pork Tenderloin
Savor the succulent flavors of our Balsamic Glazed Pork Tenderloin, where juicy slices of tender pork are enveloped in a luscious, tangy balsamic reduction. This dish effortlessly balances sweetness and umami, making it perfect for impressing dinner guests or whipping up a cozy weeknight meal. With just a few pantry staples and a quick sear, you’ll have a gourmet delight on the table in no time!
📝 Ingredients
Serves 3🥬Fresh Produce(1)
- 3 cloves garlic minced
🥩Meat & Seafood(1)
- 700 g pork tenderloin (1.54 lbs)
🥛Dairy & Eggs(1)
- 1 tbsp butter (14 g)
🫙Pantry Staples(2)
- ¼ cup honey (60 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(2)
- Salt and black pepper to taste
- 1 tsp fresh thyme leaves (5 ml)
🍯Sauces & Condiments(3)
- ½ cup balsamic vinegar (120 ml)
- 1 tsp Dijon mustard (5 ml)
- 1 tbsp soy sauce (15 ml)
👨🍳 Instructions
- 1
Preheat oven to 200°C and season pork with salt and pepper.
- 2
Heat olive oil in an oven-safe skillet and sear pork on all sides until browned.
- 3
Add garlic, balsamic vinegar, honey, soy sauce, Dijon, and thyme to the pan.
- 4
Transfer skillet to oven and roast 18–22 minutes until pork is cooked through.
- 5
Remove pork, rest 5 minutes, then stir butter into sauce, slice pork, and spoon glaze over top.
💡 Pro Tips
- ✓Sear pork tenderloin at high heat (400-450°F pan surface) for exactly 2-3 minutes per side to develop Maillard browning without overcooking the lean meat.technique400-450°F surface temp, 2-3 minutes per side
- ✓Cook pork tenderloin to an internal temperature of 145°F (63°C) then rest 5 minutes - the temperature will rise 5-10°F during carryover cooking for perfect doneness.timing145°F internal, 5-10°F carryover
- ✓Reduce balsamic glaze by 60-70% of its original volume to concentrate flavors and achieve a syrup consistency that coats the back of a spoon.technique60-70% volume reduction
- ✓Add cold butter to the pan sauce off heat and swirl (don't whisk) to create a stable emulsion - this technique called 'monter au beurre' adds glossy richness.technique
- ✓Use a 3:1 ratio of balsamic vinegar to honey in your glaze base - this balances acidity with sweetness while maintaining the vinegar's tang.ingredient3:1 vinegar to honey ratio