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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:
Teresa says
I made this on the BGE (Big Green Egg) last night for dinner. It was so full of flavor! We absolutely LOVED it!
Leigh Anne says
So glad it is a favorite at your house too!
Barb says
Tried this recipe last weekend, with a few changes because I didn’t have everything in my pantry. Raspberry balsamic vinegar and I used Italian seasoning along with coarse salt and pepper. It took me a little longer to cook in the oven to reach suggested pork internal temp (probably my oven). But I just wanted to thank you for posting this recipe, because it turned out amazing. It was just the change in flavoring from the usual boring pork tenderloins I have prepared in the past. You need to try this. I will definitely be making this again.
Leigh Anne says
So glad you enjoyed it and your changes sound great.
Heather Linteo says
I made this for dinner tonight and it was the most flavorful pork loin I have ever made. It was a little dry so I think I will reduce the cook time by a couple of minutes and poor the juices over the sliced pork. I also made the microwave caramel corn for dessert and it was a huge hit! My kids said I won this round of chopped!!
Leigh Anne says
Not a silly question at all. In the directions it says to just drizzle with olive oil, enough to coat so I just eye balled it. Same with the balsamic vinegar. I used two cloves of garlic per tenderloin and then only 1/4 of the seasoning (rosemary, thyme) Enjoy!
Christina says
Silly question, but if the recipe calls for 4 tenderloins and you only used one, do you reduce the remaining ingredients accordingly?