Balsamic Pork Roast Tenderloin Recipe

Name: Balsamic Pork Roast Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs pork tenderloin; 4 garlic cloves; 2 tablespoons chopped rosemary, stems removed; 2 tablespoons olive oil; 1 tablespoon herbed salt (i use Krazy Jane's Mixed Up Salt religiously in every meal); If not available; 1 teaspoon iodized salt; 2 teaspoons fresh pepper; 2 teaspoons garlic powder; 1/2 cup beef stock; 1/2 cup balsamic vinegar; 1 tablespoon butter

Servings: persons

1 1/2 lbs pork tenderloin
4 garlic cloves
2 tablespoons chopped rosemary, stems removed
2 tablespoons olive oil
1 tablespoon herbed salt (i use Krazy Jane's Mixed Up Salt religiously in every meal)
If not available
1 teaspoon iodized salt
2 teaspoons fresh pepper
2 teaspoons garlic powder
1/2 cup beef stock
1/2 cup balsamic vinegar
1 tablespoon butter

1
Preheat oven to 450u00b0.
2
With a tenderizing mallet, proceed to tenderize pork loin thoroughly - making effort to really work the tougher portion.
3
Finely dice garlic and rosemary, then put into small bowl. Add in seasonings and olive oil, mixing to make into paste.
4
Press paste firmly onto all sides of the tenderloin.
5
In large, oven - proof skillet, add 1 Tbsp olive oil over med- high heat. Add tenderloin, and brown all sides (will take roughly 10min) There will be browned bits stuck to bottom of pan, do not worry about that- its essential to the sauce.
6
Transfer to oven and roast for 12 min (or until temp is 165u00b0- keeping in mind though that after removed from oven the meat will continue to cook.) ****I usually will remove any meats im cooking based on temp roughly 4-5u00b0 before my desired temp).
7
Remove pork from pan and set aside.
8
Set pan over high heat and add balsamic vinegar and beef stock- using a wooden spoon to scrape up the baked on browned bits on bottom of pan. Bring this to a boil, and cook until reduced by half, making sure to stir frequently. It will only take about 5 minute.
9
Turn off heat, and whisk in butter.
10
Serve spooned over the sliced pork tenderloin.
11
Dish is excellent with roasted baby potatoes, steamed green beans/ asparagus and/ or salad.
12
ENJOY! ***.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs pork tenderloin, 4 garlic cloves, 2 tablespoons chopped rosemary, stems removed, 2 tablespoons olive oil, and more.

Yes, Balsamic Pork Roast Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Pork Roast Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions