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Balsamic-Glazed Pork Tenderloin

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


  • 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


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

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Average Rating:
  • JoanieK53
    May 24, 2020

    Easy and Delicious.

  • shermorts
    May 12, 2020

    My teenager and I loved the taste of this pork. It was so delicious, and I liked that it was super-easy. My pork was much bigger than one pound, so I about doubled the sauce. I have a question: I put leftover meat slices with the sauce in the freezer for future happiness, but a few weeks later I found that the meat was frozen solid but the sauce was not. Does anyone know why this might be, and is it safe to eat? Thanks. P.S. Yes, make this wonderful recipe and eat it all immediately. Carpe diem.

  • Christine
    May 6, 2020

    The sugar totally burnt in the oven. My house was filled with smoke.

  • Rellierae
    Nov 15, 2019


  • Kathleen
    Nov 5, 2019

    This was SO delicious, my ENTIRE family asked for 2nds. This may be the 1st time this has ever happened! Stick to the recipe. The key to the sauce is the 5 minute rest - it thickens just enough to coat the sliced meat. The only disappointment is that I have no leftovers.

  • dublinlab
    Jun 17, 2019

    Excellent! It was so quick, served with basmati C rice and fresh steamed asparagus. I'll make this again. Janet VFE

  • PageRD
    May 28, 2019

    The glaze on this tenderloin is so, so good and the recipe is easy and quick. It was so juicy!!! This will become a staple at our house.

  • fetrowcj
    Feb 2, 2018

    This was delicious! My husband loved it! Will definitely make it again. Super easy!

  • liz424
    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.

  • Summersh
    Nov 15, 2015

    So delicious. I could eat this everyday.