Balsamic-Glazed Pork Tenderloin Recipe

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Balsamic-Glazed Pork Tenderloin Recipe
Balsamic-Glazed Pork Tenderloin Recipe photo by Taste of Home
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Balsamic-Glazed Pork Tenderloin Recipe

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Publisher Photo
Pull out your ovenproof skillet for a juicy pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. —Lisa Moriarty, Wilton, New Hampshire
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup packed brown sugar

Directions

Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan.
Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat.
Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving. Yield: 4 servings.
Originally published as Balsamic-Glazed Pork Tenderloin in Simple & Delicious February/March 2015

Nutritional Facts

3 ounces cooked pork: 298 calories, 7g fat (2g saturated fat), 64mg cholesterol, 200mg sodium, 35g carbohydrate (35g sugars, 0 fiber), 23g protein.

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup packed brown sugar
  1. Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan.
  2. Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat.
  3. Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving. Yield: 4 servings.
Originally published as Balsamic-Glazed Pork Tenderloin in Simple & Delicious February/March 2015

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Reviews forBalsamic-Glazed Pork Tenderloin

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liz424 User ID: 4459736 277476
Reviewed Nov. 11, 2017

"So good, I could have eaten this all myself. I got a little larger tenderloin, wanted to make sure I had enough for 4 people. Having a larger piece of meat it required a little longer cooking time and we like it on the medium side. I also basted it a few times with the sauce."

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Summersh User ID: 6640270 237407
Reviewed Nov. 15, 2015

"So delicious. I could eat this everyday."

MY REVIEW
Amaof3 User ID: 6528616 217343
Reviewed Jan. 9, 2015

"We absolutely loved this recipe! The tenderloin was juicy and delicious. It was very easy to make. Am recommending this recipe to my friends."

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