Oven Roasted Pork Tenderloin with Balsamic

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Juicy, tender, and deliciously seasonal, this easy weeknight dinner is the perfect way to ring in fall!

I’m excited to share my recipe for Oven Roasted Pork Tenderloin with Balsamic, a dish that’s not only simple but also packed with flavor. If you’ve ever found pork to be dry or bland, this recipe will change your mind. With a sweet and savory balsamic glaze, this pork tenderloin becomes a show-stopping main course that’s sure to impress.

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Why Oven Roasted Pork Tenderloin with Balsamic?

If you’re looking for a dinner that combines convenience with elegance, this is it. Oven Roasted Pork Tenderloin with Balsamic is a fantastic example of how a few simple ingredients can create a meal that’s both delicious and impressive. This dish is perfect for busy weeknights or a relaxed dinner party. The balsamic sauce adds a depth of flavor that will have everyone asking, “So, when are we having this pork again?”

Ingredients You’ll Need

Here’s a rundown of the ingredients for this recipe:

For the Sheet Pan

  • 1 sweet potato, peeled and diced
  • 1 lb brussel sprouts, stems removed and sliced in half
  • 1/2 cup roasted pecans, chopped (I used Trader Joe’s sweet and spicy candied pecans)
  • 1 lb pork tenderloin, silverskin removed

For the Balsamic Sauce

  • 5 shakes tabasco (for a bit of heat)
  • 2 tbsp Worcestershire sauce
  • 2 tsp honey
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tsp dried thyme

Here’s how you’ll make my Balsamic Roasted Pork Tenderloin:

  1. Preheat the oven to 400 degrees.
  2. Pat the pork tenderloin dry with a paper towel and season well with salt and pepper all over.
  3. On a sheet pan sprayed with cooking spray, lay your diced sweet potatoes and brussel sprouts cut-side down.
  4. Drizzle with avocado oil and season with salt and pepper.
  5. Warm 2 tbsp. avocado oil in a large skillet over medium-high heat. When oil is shiny and hot, sear the pork tenderloin on all sides for 1-2 minutes each to form a crust.
  6. While the pork is cooking, make the sauce by combining all the ingredients in a small bowl and whisking to combine. 
  7. Place the seared tenderloin on top of the veggies on your sheet pan. Pour 3/4ths of the sauce over the pork and place the pan in the oven. Roast for 22-25 minutes.
  8. Once cooked through, wait at least 5 minutes before slicing the pork tenderloin. When ready to serve, pour remaining sauce over the slices.

How to Store Leftovers

  • Refrigeration: Store leftover pork tenderloin in an airtight container in the refrigerator for up to 4 days.
  • Freezing: You can also freeze the pork for up to 3 months. For easier reheating, slice the pork before freezing.

Best Way to Reheat

  • Preheat Oven: Set your oven to 350 degrees F.
  • Prepare Pork: Place the pork in a baking dish and cover with aluminum foil.
  • Reheat: Warm in the preheated oven until heated through. This method helps retain moisture and keeps the pork tender.

Tips for Juicy Pork Tenderloin

To ensure your pork tenderloin turns out juicy, it’s important to monitor the internal temperature. Using an instant-read thermometer is the best way to gauge doneness. Cook the pork until it reaches 145 degrees F, and remember to let it rest before slicing. This will help retain the juices and keep the pork tender.

Variations and Substitutions

Vegetables

Feel free to get creative with the vegetables you use. Some great options include:

  • Green Beans
  • Carrots
  • Cauliflower Rice

Just remember to adjust the cooking times based on the vegetables you choose.

Spices

If you prefer a bit more flavor, consider adding a spice rub to the pork tenderloin before searing. A mixture of the following can enhance the dish:

  • Garlic Powder
  • Onion Powder
  • A Touch of Brown Sugar

This combination adds an extra layer of flavor that pairs beautifully with the balsamic sauce.

FAQs

​For this recipe, a pork tenderloin is ideal. It’s a lean cut of meat that remains tender and juicy when roasted. While pork chops and pork roasts are great options for other dishes, the tenderloin provides the best results for this particular recipe.

Removing the silver skin from the pork tenderloin is essential for a tender final product. Use a sharp knife to carefully lift and cut away the silver skin, starting at one end and working your way to the other. This step ensures a better texture and flavor in the finished dish.

Yes, while the recipe is designed for pork tenderloin, you can use a pork roast or other different cuts of meat. However, you may need to adjust the cooking time and temperature accordingly. Roasted pork tenderloins are best for achieving the tender texture described in the recipe.

​To ensure your pork is perfectly cooked, use an instant-read meat thermometer to check the thickest part of the meat. The internal temperature should reach 145 degrees F. This is crucial for avoiding a little pink in the center, ensuring the pork is fully cooked but still juicy.

To avoid a flavorless pork tenderloin, make sure to:

  • Season Well: Use kosher salt, black pepper, and any other spices mentioned in the recipe to season the pork thoroughly.
  • Use a Dry Rub: Applying a dry rub can add depth and complexity to the flavor.
  • Enhance with Extras: Consider adding ingredients like dijon mustard or lemon juice to the pork for an extra burst of flavor.

​While this recipe is designed for the hot oven, you can adapt it for a slow cooker if you prefer. Sear the pork first to develop a nice crust, then transfer it to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

My Oven Roasted Pork Tenderloin with Balsamic is a fantastic option for anyone looking to make a delicious, easy dinner that’s packed with flavor. Whether you’re cooking for your family on a busy weeknight or preparing for a casual dinner party, this recipe is sure to be a hit. I hope you enjoy making and eating this dish as much as I do. If you give it a try, I’d love to hear what you think!

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!

Balsamic Roasted Pork Tenderloin

Juicy, tender, and deliciously seasonal, this easy weeknight dinner is the perfect way to ring in fall!
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Print Recipe Pin Recipe
Cook Time 35 minutes
Rest 5 minutes
Total Time 40 minutes
Course dinner, Main Course
Cuisine American
Servings 2 servings

Ingredients
  

For the sheet pan

  • 1 sweet potato peeled and diced
  • 1 lb brussel sprouts stems cut and sliced in half
  • 1/2 cup roasted pecans chopped (I used Trader Joe's sweet and spicy candied pecans)
  • 1 lb. pork tenderloin silverskin removed

For the balsamic sauce

  • 5 shakes tabasco
  • 2 tbsp Worcestershire
  • 2 tsp honey
  • 4 cloves garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup balsamic
  • 1/4 cup oil
  • 1 tsp dried thyme

Instructions
 

  • Preheat oven to 400 degrees.
  • Pat the pork tenderloin dry with a paper towel and season well with salt and pepper all over.
  • On a sheet pan sprayed with cooking spray, lay your diced sweet potatoes and brussel sprouts cut-side down.
  • Drizzle with avocado oil and season with salt and pepper.
  • Warm 2 tbsp. avocado oil in a large skillet over medium-high heat. When oil is shiny and hot, sauté pork tenderloin on all sides for 1-2 minutes each to form crust.
  • Place tenderloin over top of veggies on your sheet pan. Pour 3/4ths of the sauce over top of the pork before place into oven. Roast for 22-25 minutes.
  • Once cooked through, wait at least 5 minutes before slicing tenderloin. When ready to serve, pour remaining sauce over top of slices.
Keyword balsamic glaze, brussels sprouts, fall recipe, pork tenderloin, sheet pan, sheet pan dinner, sweet potatoes
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2 Comments

  1. You haven’t mentioned how many pounds of pork tenderloin. you forgot the meat all together unless I’m missing it .

    Reply