Balsamic Pork Tenderloin

Close up of sliced baked pork tenderloin.

5 from 6 votes

Marinated to perfection and then cooked perfectly this Balsamic Pork Tenderloin is tender, juicy, and full of incredible flavor.

Prep Time5

Cook Time20

Marinating12

Total Time12 25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Author: Kristen Chidsey

Equipment

Rimmed Baking Sheet

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)

US Customary - Metric

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.

Notes

Leftovers: Pork Tenderloin is best served immediately. However, leftovers can be stored in a sealed container for 3 days. To reheat the pork tenderloin, place it into a casserole dish and pour ½ cup of chicken stock or water into the dish, and cover with foil. Heat in a 325℉ oven for 20 minutes, until just warmed through.

Note on Temperature: Pork tenderloin is best served medium, which is between 140-145℉ (60-63℃). While you can cook to medium-well or well done, the meat will not be as tender or juicy.

Double the Recipe: Double the marinade and prepare as directed. If you only want to prepare one pork tenderloin at a time, place one of the tenderloins in a freezer-safe storage bag, along with half of the marinade. Place into the freezer for up to 3 months. Place in the refrigerator to defrost for at least 24 hours and up to 36 hours before baking.

Nutrition