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Balsamic Pork Tenderloin is one of our favorite family meals. It is easy to fix and can be cooked in the oven or the grill.
I have a dozen different pork tenderloin recipes that we love to use, but most of them require marinating. When I don’t have time for to marinate, this is always the recipe I pick. I have been serving balsamic pork tenderloin recipe for years and everyone still loves it!
You prepare the pork by cutting small slits into the meat and filling them with chopped fresh garlic. The garlic in combination with steak seasoning, rosemary, thyme and balsamic vinegar make for a very flavorful piece of meat.
Ingredients Needed
- Pork Tenderloin
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Garlic
- Steak Seasoning, or coarse salt and black pepper
- Fresh Rosemary and Thyme
How to Make Balsamic Pork Tenderloin
- Place tenderloins on a nonstick cookie sheet with a rim.
- Cut small slits into meat and stuff with diced garlic.
- Coat tenderloins with Balsamic vinegar.
- Drizzle with olive oil, just enough to coat
- Combine steak seasoning blend (or coarse salt and pepper) with rosemary and thyme and rub over meat.
- Roast in 500 degree oven for 20 minutes or grill for 12-15 minutes until the internal temperature is 145 degrees.
- Allow meat to rest for 5-10 minutes, then transfer to a carving board, slice and serve.
Tips
- Cover your cookie sheet or pan with foil or parchment paper for an easier cleanup
- The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.
Try some of my other delicious pork tenderloin recipes:
- Grilled Pork Tenderloin with Orange Marmalade
- Lemon and Herb Pork Tenderloin
- Blackberry Balsamic Pork Tenderloin
- Roasted Maple Glazed Pork Tenderloin
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Balsamic Pork Tenderloin
Ingredients
- 4 1/2 lb. pork tenderloins 2 packages with 1 tenderloin in each package (For the four of us I only cooked one of the tenderloins)
- 4 Tbsp. Balsamic vinegar
- 4 Tbsp extra virgin olive oil
- 8 cloves garlic cracked or chopped
- Steak seasoning blend or coarse salt and black pepper
- 4 rosemary fresh, leaves stripped and finely chopped
- 4 thyme fresh, leaves stripped and finely chopped (I used a teaspoon of dry)
Instructions
- Preheat oven to 500 degrees
- Trim silver skin or connective tissue off tenderloins
- Place tenderloins on a nonstick cookie sheet with a rim (I covered mine in foil)
- Cut small slits into meat and disperse chunks of cracked garlic coves into meat
- Coat tenderloins with a few tablespoons of balsamic vinegar and rub into meat
- Drizzle tenderloins with olive oil, just enough to coat
- Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend
- Roast in hot oven for 20 minutes
- Let meat rest, transfer to a carving board, slice and serve
Nutrition Facts:
Deborah says
I have made this several times now. It is easy and supper delicious. Everyone loves this recipe! Looks like you’ve spent hours in the kitchen.
Leigh Anne Wilkes says
So glad you enjoy it!
Paula B Stratton says
Is this good cooked ahead and reheated? I’d like to serve it for Easter lunch as soon as we get home from church but don’t want to take time to cook it and smoke up the house with guests arriving.
Leigh Anne says
Paula, I would probably slice it and reheat it sliced so it’s quicker and does’t risk drying it out. Also, when you initially cook be sure and not over cook it. Pork can be cooked to 145 F and be safe to eat and then when you reheat it, it will cook a bit more.
Terri says
How do you make this on the grill?
Leigh Anne says
Just grill it at a medium heat and turn it a couple of times. I always use a meat thermometer to check the internal temperature.