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Balsamic Pork Tenderloin is one of our favorite Sunday 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’ve been making this 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.
The only downside to this recipe is that it sets off my smoke detector every time! Don’t let that deter you! You can either grill it outside or do what I do. Before I open the oven door, I always station someone with a kitchen towel below the smoke detector to blow away the smoke.
Be sure and cover your cookie sheet or pan with foil or parchment paper for an easier cleanup. This dish is flavorful and moist and it looks fancy too when you garnish it with some fresh herbs and a drizzle of balsamic vinegar. This is a great meal to serve when you have company!
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
Balsamic Pork Tenderloin Recipe
Balsamic Roast 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 sprigs fresh rosemary leaves stripped and finely chopped
- 4 sprigs fresh thyme 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.