This Balsamic Glazed Pork Tenderloin is exceptionally tender, juicy, and full of balanced sweet and tangy flavor. It feels special enough for a holiday meal or dinner with guests, yet the method is simple enough for a busy weeknight. With a quick garlic and sage rub, a short roasting time, and a glossy balsamic glaze, this easy pork tenderloin recipe delivers impressive results with very little effort.
Serve this oven roasted pork tenderloin with Sour Cream Mashed Potatoes or Maple Glazed Sweet Potatoes for a comforting, flavorful meal that works beautifully for family dinners or entertaining.
Pork tenderloin is a great choice when you want a lean cut of meat that still cooks up moist and tender. It is mild in flavor, which makes it perfect for pairing with bold seasonings and sauces. In this recipe, the pork is seasoned with garlic, olive oil, rubbed sage, salt, and black pepper, then roasted until perfectly cooked.
The balsamic glaze is what makes this dish stand out. Balsamic vinegar brings a deep, tangy richness, while a small amount of sugar adds sweetness and helps create a glossy sauce. Less sodium soy sauce adds savory depth, and a simple cornstarch slurry thickens everything just enough to coat the sliced pork. The result is a smooth, flavorful glaze that tastes wonderful over the tenderloin and the pan juices.
This balsamic glazed pork tenderloin also pairs well with roasted vegetables, mashed potatoes, sweet potatoes, rice, or a simple green salad. It is an easy main dish that looks elegant on the table and tastes like it took much longer than it did.
Table of contents
- Ingredient Notes
- How to Make Balsamic Glazed Pork Tenderloin
- FAQ
- More Pork Tenderloin Recipes You’ll Love
Ingredient Notes
- Pork tenderloin: Use two pork tenderloins weighing about 1 pound each, or slightly more. Many grocery stores sell them in two-packs that weigh between 2 and 2½ pounds total.
- Garlic: Minced or crushed garlic blends easily with the olive oil and seasonings to create a flavorful paste for the pork.
- Seasoning: Dried rubbed sage, salt, and freshly ground black pepper give the tenderloin a savory, aromatic base before the glaze is added.
- Balsamic glaze: Balsamic vinegar, less sodium soy sauce, granulated sugar, and a cornstarch-and-water slurry come together to make a sweet, tangy, glossy sauce.
How to Make Balsamic Glazed Pork Tenderloin
The images below show the basic steps for preparing the pork tenderloin and glaze. Exact ingredient amounts and full instructions are included in the recipe card.
- Place the pork tenderloins in a foil-lined baking dish. In a small bowl, combine the garlic, olive oil, sage, salt, and pepper. Rub the mixture evenly over the pork. Bake at 375 degrees F for 15 minutes.
- While the pork roasts, combine the sugar, balsamic vinegar, and soy sauce in a small saucepan over medium-low heat. In a separate small bowl, stir together the cornstarch and water, then add the slurry to the saucepan. Cook, stirring occasionally, until the glaze begins to bubble and thicken slightly.
- After the first 15 minutes of roasting, spoon a small amount of glaze over each tenderloin. Return the pork to the oven and continue roasting until the thickest part reaches at least 145 degrees F and no more than 150 degrees F on an instant-read thermometer.
For the juiciest pork tenderloin, remove it from the oven, tent the pan loosely with foil, and let it rest for 5 minutes before slicing.
- Slice each tenderloin into 1-inch medallions. For extra flavor, return the sliced pork to the foil-lined pan so it can mingle with the pan juices.
- Warm the remaining balsamic glaze over low heat, then pour it over the sliced pork just before serving.
FAQ
No. This recipe is designed so the pork can go straight into the oven without searing. If you prefer a darker crust, you can sear the tenderloins first in a hot oven-safe skillet with a little olive oil. Sear both sides quickly, then transfer the skillet to the oven. Because searing starts the cooking process, reduce the total roasting time by about 5 to 10 minutes and check the temperature carefully.
Yes. If you are serving fewer people, you can use one pork tenderloin instead of two. It is still a good idea to make the full amount of glaze so there is plenty to spoon over the sliced pork.
No. For the best texture and flavor, roast pork tenderloin uncovered. Covering it while it cooks can trap steam and prevent the outside from developing a nice roasted finish.
The key is not to overcook it. Use an instant-read meat thermometer and remove the pork from the oven when it reaches 145 to 150 degrees F. Let it rest for 5 to 10 minutes before slicing so the juices can redistribute through the meat.
A properly cooked pork tenderloin may have a slight hint of pink in the center when it reaches a safe internal temperature of 145 degrees F. This helps keep the meat moist and tender.
More Pork Tenderloin Recipes You’ll Love
- Smoked Pork Tenderloin
- Oven Roasted Pork Tenderloin (Southwestern Spiced)
- Grilled Pork Tenderloin
- Cuban Sandwiches (Cubanos)
Balsamic Glazed Pork Tenderloin
Ingredients
- 1 tablespoon minced or crushed garlic
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried rubbed sage
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 to 2½ pounds pork tenderloin, two 1-pound or slightly larger tenderloins
- ¼ cup granulated sugar
- ¼ cup balsamic vinegar
- ¼ cup water
- 1 tablespoon cornstarch
- 2 tablespoons less sodium soy sauce, or tamari for gluten free
Instructions
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Preheat the oven to 375 degrees F. Line a 13- x 9-inch baking pan with heavy-duty foil and place the pork tenderloins in the pan.
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In a small bowl, combine the garlic, olive oil, sage, salt, and pepper. Rub the mixture evenly over both tenderloins. Bake for 15 minutes.
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While the pork cooks, add the sugar, balsamic vinegar, and soy sauce to a small saucepan over medium-low heat. In a separate bowl, whisk the water and cornstarch together, then stir the slurry into the saucepan. Cook, stirring occasionally, until the glaze bubbles and thickens slightly.
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After the first 15 minutes of roasting, spoon a small amount of glaze over each tenderloin. Return the pork to the oven and cook for about 15 minutes more, or until the thickest tenderloin reaches a minimum internal temperature of 145 degrees F and no more than 150 degrees F.
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Remove the pork from the oven, tent the pan with foil, and let it rest for 5 minutes. Slice each tenderloin into 1-inch medallions and return the slices to the pan with the juices. Warm the remaining glaze over low heat, pour it over the pork, and serve immediately.
Notes
Optional searing: Searing is not required for this recipe. If you want a darker crust, heat a little olive oil in a large oven-safe skillet over medium-high heat. Sear the pork quickly on both sides, then transfer the skillet to the oven. Reduce the overall cooking time by 5 to 10 minutes and monitor the internal temperature closely.
Scaling the recipe: To make a smaller batch, use one pork tenderloin. The full amount of glaze is still recommended so there is enough sauce for serving.
Nutrition
Carbohydrates: 12g |
Protein: 40g |
Fat: 9g |
Saturated Fat: 3g |
Cholesterol: 123mg |
Sodium: 488mg |
Sugar: 10g
Nutrition information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For the most accurate results, refer to the labels on the ingredients you use at home.
If you try this balsamic glazed pork tenderloin, rate it and leave a comment below.
This recipe was originally published on September 24, 2011. It has been updated with new text and images.