Balsamic Glazed Pork Tenderloin

Prepare tender and juicy balsamic glazed pork tenderloin with a sweet and tangy sauce. This oven-baked pork tenderloin recipe features garlic, sage, and a rich balsamic glaze for easy weeknight dinners or family meals. Perfect for meal prep, entertaining, or a quick dinner recipe, it pairs well with vegetables, rice, or mashed potatoes. Includes tips for baking, glazing, and slicing pork tenderloin for flavorful results every time.

Ingredients

• 1 tablespoon minced or crushed garlic
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried rubbed sage
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 to 2½ pounds pork tenderloin (two 1-pound+ tenderloins)
• ¼ cup granulated sugar
• ¼ cup balsamic vinegar
• ¼ cup water
• 1 tablespoon cornstarch
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)

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Instructions

Prepare the Pork

1. Preheat oven to 375°F (190°C).
2. Line a 13×9-inch baking pan with heavy-duty foil and place the pork tenderloins in the pan.
3. In a small bowl, combine garlic, olive oil, sage, salt, and pepper. Rub evenly over the pork.
4. Bake for 15 minutes.

Make the Glaze

1. While the pork is baking, combine sugar, balsamic vinegar, and soy sauce in a small saucepan over medium-low heat.
2. In a separate small bowl, mix water and cornstarch to make a slurry, then add it to the saucepan.
3. Heat, stirring occasionally, until the mixture bubbles and thickens slightly.
4. Spoon a small amount of glaze over each tenderloin after the first 15 minutes of baking.

Finish Cooking

1. Return the pork to the oven and bake an additional 15 minutes, or until the internal temperature reaches 145–150°F (63–66°C).
2. Remove pork from oven, tent with foil, and let rest for 5 minutes.

Serve

1. Slice tenderloins into 1-inch medallions and return to the foil-lined pan with pan juices.
2. Warm the remaining glaze over low heat and pour over sliced pork. Serve immediately.

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Why You’ll Love This Recipe

This balsamic pork tenderloin combines a tender, juicy center with a sweet and tangy glaze. Perfect for weeknight dinners, family meals, or entertaining, it’s simple to prepare yet packed with flavor.

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Tips

• Use a meat thermometer to ensure perfectly cooked pork without overcooking.
• Letting the pork rest under foil allows juices to redistribute for a tender result.
• Brush glaze gradually for a balanced flavor rather than all at once.

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Variations and Substitutions

• Glaze: Swap balsamic vinegar for apple cider vinegar for a different tang.
• Herbs: Fresh rosemary or thyme can replace sage.
• Sweetener: Use honey or maple syrup instead of sugar for natural sweetness.
• Soy-free: Tamari or coconut aminos works for gluten-free or soy-free diets.

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FAQs

Can I prepare this pork ahead of time?
Yes, you can marinate the tenderloin in the garlic and herb mixture for a few hours or overnight.

Can I cook this on the stovetop?
Yes, sear pork in a skillet and finish in a preheated oven for similar results.

How do I store leftovers?
Refrigerate in an airtight container for up to 3–4 days, or freeze for up to 2 months.

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Serving

Serve with roasted vegetables, mashed potatoes, rice, or a fresh salad. The balsamic glaze pairs well with both light and hearty sides.

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Suggestions

• Reheat gently to preserve tenderness.
• Garnish with fresh herbs or a sprinkle of Parmesan for extra flavor