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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
Be sure and follow me over on YouTube for weekly cooking demos.
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:
Cristina says
I made this for a family dinner at my parent’s and everyone LOVED it!! My sister called the juices from it “magic sauce”, she even put it on her potatoes! 🙂 Great recipe, just like all the others you share! Thanks!
angela says
It is easier to grill for me than have the fire dept here!!!!!!
Tamara Reber says
Thanks. . . . .what a great recipe. Now that I will be resurrecting my cooking skills, i’ll have to give this one a try.
Kelly says
Thanks for sharing. I made this yesterday. It was great
Karen says
This looks and sounds fabulous! And I hear you on the smoke alarm – every time we broil salmon with teriyaki sauce, the alarm goes off about one minute before it’s really done! We have a fan standing by just for the event! 🙂