Balsamic Herbed Pork Tenderloin

Balsamic Roast Pork Tenderloin

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.
Course Main Dish
Cuisine American
Keyword balsamic pork tenderloin, pork, pork tenderloin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 506kcal
Author Leigh Anne Wilkes


  • 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)


  • 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


Calories: 506kcal | Carbohydrates: 3g | Protein: 70g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 221mg | Sodium: 180mg | Potassium: 1364mg | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2.3mg | Calcium: 33mg | Iron: 3.6mg