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This Balsamic Pork Tenderloin recipe delivers restaurant-quality results with minimal effort! Marinated with a simple balsamic marinade and cooked to perfection, the pork is tender, juicy, and full of incredible flavor.
Looking for more pork tenderloin recipes? Don't miss my recipes for Bacon-Wrapped Pork Tenderloin and Skillet Pork Tenderloin with Cabbage.
Reasons to Love Balsamic Pork Tenderloin
This recipe for Balsamic Pork Tenderloin is one of my all-time favorite ways to prepare pork tenderloin for several reasons.
- Big flavor, simple prep. A quick balsamic marinade with maple, garlic, and rosemary turns basic pork into a restaurant-worthy meal with minimal effort.
- Perfectly juicy every time. High-heat roasting creates a caramelized exterior while keeping the tenderloin melt-in-your-mouth tender.
- Versatile and family-friendly. Pairs easily with a variety of sides, making it ideal for busy weeknights or special occasions.
Happy Cooking! xo Kristen
Notes on Ingredients
The marinade is what sets this recipe apart. Just like my chicken thigh marinade and London broil marinade, the ingredients are simple, but the results are phenomenal.
- Pork Tenderloin: Be sure to use pork tenderloin, not pork loin for this recipe.
- Balsamic Vinegar: Use quality balsamic vinegar that is labeled Balsamic Vinegar of Modena. That will ensure that it is bold and tangy and not filled with additives.
- Oil: Extra virgin olive oil to be exact.
- Maple Syrup: Pure maple syrup, not pancake syrup.
- Mustard: Use Dijon or whole grain mustard for tangy, earthy undertones. This is not the time for deli or yellow mustard.
- Garlic & Rosemary: For rich flavor. And while fresh garlic and fresh rosemary are best, feel free to use refrigerated minced garlic and/or dried rosemary leaves (not ground rosemary) in a pinch.
Kristen's Tip
Meal-Prep Tip
Because pork tenderloins are often sold in packages of two, I recommend doubling this recipe. Place one pork tenderloin in a freezer-safe storage bag with half the marinade and freeze. When ready to enjoy, let defrost for 24 hours in the refrigerator. The pork will marinate while it defrosts, making for an easy and delicious dinner.
How to Make Balsamic Pork Tenderloin
Be sure to begin this recipe at least 3 hours (or up to 24 hours) before you intend to eat dinner. That will ensure you have enough time to marinate, bake, and rest the pork tenderloin before sitting down and enjoying dinner! And don't worry, the marinade does the heavy lifting for you! The active prep time is only about 5 minutes.
- Prepare Marinade. Simply whisk the balsamic vinegar with olive oil, mustard, maple syrup, salt, pepper, and rosemary together.
- Prepare Pork Tenderloin. Before placing the pork into the marinade, you want to remove the silver skin, which is the white membrane that runs along one side of the tenderloin.
- Marinate Pork Tenderloin. Place the pork tenderloin and balsamic marinade together in a shallow dish or a large gallon-sized storage bag. If using a storage bag, I recommend placing the bag in a large bowl or on a rimmed plate, just in case anything leaks. Let the pork marinate for at least 2 hours or up to 24 hours, which will give the pork time to absorb the rich flavors in the marinade.
- Roast Balsamic Pork Tenderloin. Remove the pork tenderloin from the marinade and place it on a rimmed baking tray lined with foil for easy clean-up. Roast in a very hot oven, until the internal temperature of the tenderloin is between 142-145℉ (61-63℃).
- Rest Before Serving. Let the pork tenderloin rest for 10 minutes to let the pork finish cooking and the juices redistribute throughout the pork, keeping every bite juicy and tender. Then slice and serve.
Serving Suggestions
This Balsamic Pork Tenderloin is a stand-out family entrée that pairs well with many side dishes. Some of my favorite pairings follow below.
- Serve Alongside Potatoes: Twice-baked potatoes, hasselback sweet potatoes, Instant Pot mashed potatoes, or roasted fingerling potatoes make for a filling and hearty meal.
- Pair with Rice or Pasta: I adore this pork tenderloin alongside orzo rice, mushroom rice pilaf, baked orzo, or broccoli cheese rice casserole,
- Add Veggies: Pair with roasted asparagus or Italian roasted veggies for a cozy meal or keep it light and bright by pairing with green beans almondine, a cucumber tomato salad, or a simple side salad dressed with balsamic vinaigrette.
Storage & Reheating Instructions
Balsamic pork tenderloin is best served immediately, as it can dry out when reheated. However, I have provided instructions to prevent the pork tenderloin from drying out if you happen to have leftovers.
- Store: Allow to cool, then transfer to an airtight container. Refrigerate for up 3 days.
- Reheat: To reheat the balsamic pork tenderloin without drying it out, place it into a casserole dish and pour ½ cup of chicken stock or water into the dish. Cover the dish with foil and heat in a 325℉ (160℃) oven for 20 minutes, or until just warm.
Pork Delicious Pork Recipes
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Balsamic Pork Tenderloin
Ingredients
- 1 pork tenderloin, between 1.25 and 2 pounds
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard, or whole grain mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary leaves, finely chopped (or 1 teaspoon dried rosemary leaves)
Instructions
- To remove the silver skin from the pork tenderloin slip a knife blade just under the silver skin making a "tab" to hold on to. Hold on to that tab with one hand and then run the blade of the knife under the membrane, keeping it angled away from the meat, to remove just the silver skin, not the meat itself. Discard the membrane and place the pork tenderloin into a large storage bag or shallow dish that can be fitted with a lid.
- In a small bowl, whisk together 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 2 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon fresh rosemary leaves until well combined.
- Pour the marinade over the pork and toss to coat the tenderloin evenly in the marinade.
- Place the pork into the refrigerator and marinate for at least 2 hours and up to 24 hours, turning the pork once halfway through the marinating time to evenly distribute the marinade.
- After marinating, preheat the oven to 450℉ (230℃) and line a rimmed baking sheet with foil for easier clean-up.
- Remove the pork tenderloin from the marinade and place it on the prepared pan. Discard the marinade.
- Bake for 20-25 minutes, or until the internal temperature of the tenderloin is between 140-145℉ (60-63℃).
- Remove from the oven, transfer the pork to a cutting board and let rest for 10 minutes. This will allow all the juice to distribute evenly through the pork, keeping it super tender and juicy, without overcooking the pork from the residual heat from the sheet pan.
- Slice into ½-inch slices and serve immediately.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and so easy to prepare! Another Mind Full Mom winner recipe, thank you!
You are very welcome, AnnMaire! Thanks for leaving a review 🙂
Excellent!
Thanks for sharing, Joyce! I love hearing you enjoyed!
Excellent!
Absolutely delicious
Soooo Good! and easy!
I was looking for a recipe like this, thank you for sharing!