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Balsamic Roasted Pork Tenderloin

Balsamic Roasted Pork Tenderloin is cooked in a decadent glaze that combines the earthy taste of rosemary with the tangy flavor of vinegar and a little kick of garlic. This filling and flavorful meal goes so well with a light salad and a glass of wine.

Looking for more pork tenderloin recipes? Try this Instant Pot Pork Tenderloin. It’s always a hit!

Partially sliced balsamic roasted pork tenderloin on a serving plate next to roasted potatoes and a sprig of rosemary

Juicy & Flavorful Roasted Pork Tenderloin Recipe

No other cut of pork can hold a candle to pork tenderloin when it comes to soaking up flavor. Since it’s such a thin cut, the rich and deep flavors of garlic, rosemary, and sweet yet tangy balsamic vinegar really get a chance to shine. The glaze also helps ensure that the delicate meat stays nice and tender.

This roasted pork tenderloin is also great for a quick meal because it has a built-in side dish. Not only do you get the sumptuous meat, but it also comes with potatoes that are cooked right there in the same pan! This saves time and means the potatoes will be packed with flavor.

Why You’ll Love This Pork Recipe

  • Quick Flavorful Dinner: Opting for pork tenderloin ensures a quicker cooking time and better absorption of flavors, giving you a tender and delicious meal every time.
  • All-In-One Meal: The recipe incorporates potatoes cooked right alongside the pork, ensuring you have a flavorful side dish without any extra effort.
  • Juiciness Guaranteed: The specially curated glaze not only adds flavor but also ensures the pork remains tender throughout the cooking process.
  • Effortless: With a short list of common ingredients and easy-to-follow instructions, this dish can be assembled in just 10 minutes and is perfect for both beginners and seasoned cooks.
A bottle of balsamic vinegar next to a sprig of rosemary

Pork Loin vs Pork Tenderloin

Although pork loin and pork tenderloin might sound pretty much the same, there’s a world of difference in those six extra letters! Pork loin is a much thicker cut of meat. This means it takes longer to cook and needs more time to marinate before the flavor can really sink in. We use pork tenderloin in this recipe because it is quicker, more tender, and fully soaks up the flavors of the glaze.

Ingredients For Balsamic Pork Tenderloin

This recipe is easy to make with only a handful of ingredients you probably already have sitting around your kitchen. The glaze can be whipped up in no time at all, and the oven does the rest of the work!

  • Pork Tenderloin: Don’t substitute other cuts.
  • Olive Oil
  • Balsamic Vinegar
  • Garlic: Whole cloves, crushed.
  • Rosemary
  • Salt
  • Pepper: Freshly ground is best.
  • Red Potatoes: Cut into quarters.

How to Cook Pork Tenderloin

Ten to fifteen minutes is all you need to get this dish assembled and ready for the oven. Follow these easy steps for perfectly cooked tenderloin with potatoes.

  1. Preheat Oven: Preheat your oven to 450°F.
  2. Prep Your Materials: Use cooking spray to grease a roasting pan, then place the pork in it.
  3. Assemble the Glaze: Combine the olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt, and pepper in your food processor and blend until the mixture thickens into a paste.
  4. Glaze the Pork and Prep the Potatoes: Cover the meat on all sides using 3/4 of the glaze. Cut the potatoes into quarters and spread the rest of the rub onto the potatoes. Place the potatoes around the pork and pop it into the oven for 8 minutes, flipping the meat halfway through to brown evenly on both sides.
  5. Reduce the Oven Temp to 350°F, and cook for 40 to 45 minutes or until the potatoes are tender, and the pork should read at least 145°F on your meat thermometer.
  6. Let it Cool: Let the pork rest for 5 minutes. This not only lets the meat cool but also allows the flavors juices to really sink into the pork and potatoes.
  7. Serve: Transfer the meat to a cutting board. Cut it into slices and serve it with the potatoes.

How to Tell When Pork is Done

Since it can be hard to tell if meat is cooked all the way through just by looking at it, the best way to tell when your pork tenderloin is done is to use a meat thermometer and pull the pork out of the oven when its internal temperature reaches 145˚F. Instant-read digital thermometers are easy to use and give you quick results.

Bird's eye view of fully cooked pork tenderloin surrounded by potatoes in a roasting pan

Tips for A Successful Roasted Pork Tenderloin Dinner

  • Cover the Pork: Covering the pan with tin foil after adding the potatoes can stop the steam from escaping and result in a juicier pork tenderloin. However, doing this can make the potatoes less crispy. It’s really up to you to decide whether to cover the pan or not.
  • Score the Tenderloin: Before adding the glaze, try making small cuts or scores across the top of your pork. This helps the meat stay tender and absorb more flavor.
  • Allow the Meat to Rest: Giving the pork time to rest both before and after it’s roasted will also help it stay tender and absorb the flavors more deeply. The resting time after cooking is especially important to lock in the juices.
Fully cooked balsamic roasted pork tenderloin surrounded by potatoes in a roasting pan

Serving Suggestions

Since this pork tenderloin already has a built-in side dish, any other sides should stay light. This refreshing Cabbage Cucumber Salad has a light dressing and brings the bright crunch of fresh greens. You could also pair this pork with our Classic Southern Coleslaw and these amazing Honey Garlic Butter Roasted Carrots.

Storage and Reheating

  • Cooled pork should be stored in an airtight container and kept in the refrigerator for up to 4 days.
  • To freeze roasted pork tenderloin, wrap it in plastic wrap and foil before freezing it, and keep it in the freezer for 2 to 3 months. To serve, thaw it overnight in the refrigerator.
  • To reheat, use the oven to warm it through. You can also use the stove if you want to give it a light sear. If you saved any of the glaze or the juices from the pan, pour them on before reheating to add more flavor and keep the meat tender.
Partially sliced balsamic roasted pork tenderloin on a serving plate next to roasted potatoes and a sprig of rosemary

Balsamic Roasted Pork Tenderloin

Katerina | Diethood
Balsamic Roasted Pork Tenderloin is cooked in a decadent glaze that combines fresh rosemary with the tangy flavor of balsamic vinegar and a little kick of garlic. Accompanied by roasted potatoes, this dish offers a well-rounded meal that's as fulfilling as it is flavorful.
4.63 from 24 votes
Servings : 6
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes



  • Preheat the oven to 450°F. Lightly grease a roasting pan with cooking spray; place the pork inside the roasting pan and set aside.
  • In a food processor or small blender, combine olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper; process until thickened and the consistency is that of a wet paste.
  • Spread 3/4 of the glaze on all sides of the pork. Prepare the potatoes by combining them with the remaining glaze. Arrange the potatoes around the meat. Place in oven and cook for 8 minutes, flipping the pork halfway through cooking for even browning.
  • Reduce the oven temperature to 350˚F.
  • Continue to cook for 40 to 45 minutes, stirring the potatoes halfway through cooking, until the pork is cooked and the potatoes are tender. Pork is done when its internal temperature registers at 145°F.
  • Remove from oven and let rest for 5 minutes. Transfer the roast to a cutting board; slice and serve with the potatoes.



  • Marinating Time: If time allows, let the pork marinate in the balsamic mixture for a few hours. This allows for deeper flavor penetration.
  • Cover the Pork: Using tin foil to cover the pan can make the pork juicier by trapping in the steam, but it might reduce the crispiness of the potatoes.
  • Score the Tenderloin: Make small cuts on top of the pork before glazing. It helps in flavor absorption.
  • Fresh Ingredients:  Use fresh rosemary and garlic over dried or pre-minced versions. They significantly impact the depth and authenticity of flavors.
  • Temperature Check: Always use a meat thermometer to ensure the pork is cooked to the desired temperature. It’s the best way to avoid over or under-cooking. If the pork is cooked through before the potatoes, remove the pork from the pan, transfer it to a cutting board, and continue to cook the potatoes until done.
  • Let the Meat Rest: Resting the pork before and after roasting is crucial for retaining juices.
  • To Store: Refrigerate in a tightly sealed container for up to 4 days.
  • To Freeze: Wrap tightly in plastic wrap, tin foil, or a freezer bag and freeze for up to 3 months.


Serving: 1 serving | Calories: 367 kcal | Carbohydrates: 27 g | Protein: 34 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 98 mg | Sodium: 110 mg | Potassium: 1335 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 75 IU | Vitamin C: 15 mg | Calcium: 41 mg | Iron: 2.9 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: baked pork tenderloin, pork seasoning, pork tenderloin in oven
Did you make this recipe?Leave a Rating!


More Flavorful Pork Recipes

This dish is a rich and flavorful way to make pork tenderloin, but there’s so much more you can do with this little cut! Check out the recipes below for more inspiration.

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99 comments on “Balsamic Roasted Pork Tenderloin”

  1. Excellent flavor! My red potatoes were pretty big, so I cut them in half and then quartered them. I added them to a lightly oiled pan while I got the sauce prepared. I covered the meat in the sauce and then added the rest of the sauce to the hot potatoes. Cooked as directed, but began checking the meat at 25 minutes and the first one was done and the second only need about 7 more minutes. Flipped the potatoes half way through. Delicious!

  2. My family loved this recipe. It was so simple but the taste was extraordinary, this is going to be a regular in our household now.

    1. Katerina - Diethood
      Katerina Petrovska

      That’s wonderful to hear! I’m very glad you and your family loved it! Thank YOU! 🙂

  3. Avatar photo
    Susan Haight

    This was delicious. My son asked who had catered dinner. I made it on a weeknight so I took a few short cuts. I used canned whole potatoes in place of the red potatoes. I chopped the garlic and shook in a glass jar to save on the clean up. I left the potatoes in the oven and added a little butter to mellow the sauce while the pork rested.

  4. Very good and easy! Tip for anyone who had trouble with the potatoes: the ones pictured in the recipe look quite small. Mine were larger so I cut into smaller pieces and also parboiled for 5 mins. I also parboiled some carrots for 10 mins and added to the roasting pan. And instead of roasting at two temps, I seared the tenderloin until golden on all sides before baking at 350 for the recommended time. Everything came out perfect and it was an impressive dish for entertaining.

  5. Avatar photo
    Kaitlyn Makuch

    The potatoes were undercooked after 45 mins. Had to cook them for an additional 20 minutes. Took the pork out when the thermometer read 150 at 30 minutes. Used tenderloins. Pork was dry. Tasted bitter and not good. Do not recommend this recipe at all.

  6. Wow!! Very tasty and juicy! I seared mine in a hot frying pan for about 2 minutes on each side, then put it in the oven (with coated potatoes) @350* for 45 minutes. Potatoes were cooked all the way through and the meat was very tasty! I’d did cover with aluminum foil while cooking. I will definitely make this again.

  7. The pork was ready way before the potatoes so we ate in stages. I found it was too much rosemary. Potatoes should go in at the beginning and not start with such a hot oven.

  8. Avatar photo
    Tiffany Pacheco

    I was looking for a pork loin recipe and came across this. Although it calls for tenderloin I went ahead and used my pork loin and followed the directions except I doubled the amount of sauce (great idea). The flavor was all there and potatoes were done perfectly. The garlic wasnt overbearing at all. My only slight complaint was that the meat was dry. I’ll try covering it for the 50 minutes next time. Good recipe overall.

  9. I’ve made this recipe at least a dozen times already. I’ve baked it, slow cooked it over the grill and also in the slow cooker. Doesn’t matter how you cook, it’s all in the flavor. Delicious every time!

    1. I’m intrigued by this recipe but the 10 cloves of garlic scares me. Do you really love garlic or is it really not that strong?

  10. Hi:
    Made this pork and it was very good but just wanted to ask what do I need to do to have the sauce they have in the video… mine didn’t have any sauce..

  11. Avatar photo
    Tricia Strahan

    Pork loin and pork tenderloin are two different cuts. I was looking for loin recipes and this one came up. Perhaps you’ll want to change the name of your recipe.

  12. Did anyone else have an issue with the potatoes not being done all the way? When the 50 minutes was up I had to re up the temp to 450 to finish both the meat and potatoes

  13. The title of this recipe is misleading. Pork loin and pork tenderloin are two entirely different things.

    1. Agreed! Very different cuts of meat. That being said, maybe the potatoes would cook through with a pork loin?

  14. We are thinking of making this on Christmas Day but my family wants mashed potatoes instead. What would be the cooking temp / time for just the loin? Thanks!

  15. Hi there, I followed the directions as you posted but the meat came out dry. Have I over cooked the meat? If so how long? I used 2 lbs of meat and cook the total time of 55 min.

    1. Bases on reading this comment, I checked the temperature about 20 minutes early, the temperature was 160°F. II took it out of the oven immediately and it was not dry, it was moist and delicious. I believe the article does state To gage doneness by temperature and not time.

  16. Avatar photo
    Stephanie Meyers

    It’s frustrating that this recipe is listed as a “Pork Loin” recipe but it actually calls for a pork tenderloin. Those are very different cuts of meat. You might want to consider renaming this recipe so it is not misleading.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! No, you don’t need to cover it – I never have. However, I do see some commenters here that did cover theirs and then uncovered it for the last 20 minutes of cooking.

    1. Katerina - Diethood
      Katerina Petrovska

      It includes both, potatoes and meat. A serving of small red potatoes is about 1 cup which equals around 150 calories.

  17. Would the potatoes be good cooked & frozen along with the tenderloin or would it be best to fix the potatoes the night you decide to eat the pork tenderloin? My guess would be fix night of, but want to get y’all’s thoughts. Thanks, this looks so delicious. Can’t wait to try it.

    1. Avatar photo

      Potatoes do NOT freeze well, boiled or roasted. They get mealy. (Remember if you’re making vegetable soup.)

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! Yes, just place the cooked pork tenderloin in a container and cover the container tightly with a lid. Place the pork into the freezer for up to two months.

  18. I made this yesterday, was having friends over for dinner.. I actually mixed it up early in the day and marinaded the pork loin in it for 5 hours. Then baked it.. It was delicious.. My company loved it as well as my husband. It was a very impressive looking meal with minimal work.. Thanks for sharing..

  19. Very nice indeed, I did it yesterday and it was very yummy!
    I add few drops of dark honey and cooked only for 15′ but this because my fillet was on the flat side.
    Definitely it will stay in my book. Thank you!

  20. Does it have to be that brand of vinegar You mentioned is thicker. Is it ok to use any brand/kind of balsamic vinegar

    1. Katerina - Diethood
      Katerina Petrovska

      Balsamic Vinegar of Modena is what you should use because it’s a little thicker … other brands have the exact one.

  21. Hats off to this lady for the pork loin recipe. My ‘two cents worth’ is I am available for adoption, and I can cook, too.

  22. Avatar photo
    Christine Titus

    This pork loin came out FANTASTIC!!! It was moist and full of flavor. My pork loin was about twice the size, and I had a few more potatoes than the recipe said. In fact I used little baby dutch potatoes and just cut them in half. I doubled the rub so I would have enough for the whole pork loin and for the potatoes. I had to cook the pork for about a half hour longer, but again, my pork loin was twice the size. Served a Caesar salad to complete this wonderful meal.

  23. Avatar photo
    Stephanie Cooke Johnson

    I wanted to say thank you so much for this awesome recipe! I tried it last week for the first time and my husband and I both loved it. We in fact loved it so much I am going to make it again tonight! The leftover pork is great sliced really thin and put in sandwiches 🙂

  24. i was curiius is it possible to cook 2 pork loins like this in one . if so how would the ingridence be effected?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! What is the amount of meat in weight? Is it 4+ pounds? If that’s the case, I would just double everything because, the recipe above is for a piece that is around 2 pounds. I hope this helps. Thank you! 🙂

  25. I made this for our Christmas dinner and everyone loved it. The only thing I did differently was to pan seared the pork before baking it to ensure it had a nice golden brown color. I will definitely make it again. Thank you!!

  26. Just tried this for our Christmas meal, celebrated a day early. I had to make slight modifications based on what I had available, including using a different cut of pork. This roast was fabulous! I knew it was going to be great because my house smelled heavenly after just 30 minutes of cooking! Though I had to cook it longer because of my cheap cut, it was wonderful! I did add carrots to the potatoes and I’ll do that again next time – which I can guarantee will be very soon. I can’t imagine how wonderful it will taste with fresh garlic and fresh rosemary! Six out of six loved this and it made my house smell so good. Thank you!

  27. Has anyone tried this in the crock pot? I had pinned this as a crock pot recipe based on the title of a previous pinned. But now reading through I see that’s not the intention. Hoping to hear that it will still work. Thanks!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Erin! I would just arrange the potatoes on the bottom of the crock pot; prepare the pork loin with the seasonings and balsamic-rub as suggested in the recipe; place the meat over the potatoes, cover and cook on low for about 4 hours. I hope this helps!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Alyssa! I’m sorry about that – it should say 3 tablespoons balsamic vinegar. Not sure how it disappeared from the list up there, but thanks so much for letting me know!

  28. Made this tonight but used fig infused balsamic vinegar. It was AMAZING! Best pork loin I have ever had.

    1. Katerina - Diethood
      Katerina Petrovska

      Can’t tell you how happy I am to know that it kind of all worked out in the end!! 😀
      You know, the darker brown color could have been because of the brand of balsamico that you used. They all come in the same color of course, but some are a deeper purple, others are lighter. Just a guess.
      In as far as the cooking time, gosh, I really don’t know. Because I blog my recipes, I have an oven thermometer so to make sure that I’m giving out the most precise information, but because all ovens are different, it’s also the reason why I say to use a meat thermometer and remove only once the desired temperature has been reached. I try, I really do try. So sorry if it caused you any headaches! :-/
      Have a wonderful day!!

  29. I had two issues with this recipe, though they may be my fault.

    First, I used 1.5 packages for a total of 3 individual loins. I cooked them in the same roasting pan so I had to cook the potatoes in a separate roasting pan due to lack of space. Whether or not this is related, I don’t know but the cooking time took way, way less. The loin were at room temp, or just about, when they went in at 450. 15 minutes later, when I put the potatoes in the oven and lowered the temp to 350, they were almost done as the roasting thermometer I put into the largest one was already at 140.

    15 minutes later they were all topping 160 in the oven so I had to pull them.

    The second issue I had was that they were rather unappealing to look at. They were this dull brown on the outside. Maybe this was due to how quick it took to cook them but they looked nasty, nothing at all like the image above. I had to give them all a few minutes in a hot skillet to give them some color.

    Haven’t tasted them as these will be my meals for the week. Once the potatoes are cooked and everything is cooled I’ll portion them out and toss them in the fridge.

    1. I had a similar problem with this recipe. I think it’s in the steps–the pictures are not the result of the actual recipe printed. I don’t think the olive oil mixture in the photos was pureed for 2-3 minutes. Rather just mixed until everything chopped a little. The paste looks awful and smells like mustard! Also I think it would be better to cook the potatoes first at 450 for 15 minutes then put the meat in the pan at 350 for the remaining time. Roasted potatoes take longer to cook. In my dinner last night the potatoes weren’t cooked all the way and the meat was a little over but still very tender. I think the flavor and everything would be better that way. I may try it again another time, but the way it’s written I was also disappointed.

  30. Is this meant to be made using a tenderloin or a boneless loin roast? I read it as a loin roast, but the pics look like two tenderloins… I’d imagine the cooking time would be pretty different, yes? Just want to make sure before I make a loin only to discover it isn’t cooked through if these directions are really for tenderloins! Thanks.

    1. I used boneless pork tenderloins, the package came with two individual loins. I would however suggest to season the potatoes with with some garlic slices when you put it in the oven. The first time i made this recipe the potatoes were a little too blan for my likeing

  31. Just now fresh from the oven and it is wonderful. Followed the recipe exactly. Read the recipe and knew it would be spot on. Perfection. Many thanks.

  32. I followed the recipe and created a paste that I rubbed on the pork but it didn’t roast up like the pictures and when the pork was done the paste wasn’t crisped it was still a partially paste. Not sure what I did because I followed the recipe exactly as written. My rosemary and garlic were completely ground up by the food processor whereas in the pictures the rosemary looks like whole leaves.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Marla!!
      I have no idea what could have gone wrong. :-/
      So the paste didn’t finish cooking in a 450F oven? That’s a pretty high temp, and the only thing I would suggest is maybe leaving it in there for a few minutes longer, or until the paste sets. Did it taste pasty? And was everything cooked thoroughly, except for the paste? Let me know at your earliest convenience. Thank you!!

  33. My boyfriend loved this! Can’t go wrong feeding an Italian anything with rosemary, garlic and balsamic. Thank you so much for sharing this super easy and delicious recipe, we’ve been enjoying it immensely!

    1. I have made this for the last 4 yrs at Christmas and add some dark brown sugar. My family raves over this! You are right – rosemary, garlic & balsalmic!

  34. I have been searching for about 2 hours for your recipe for cabatata bread. Can’t find it!!!!!! Please send it to me or post on next installment of Diethood. Thanks. Liz Davis

  35. Avatar photo
    eat good 4 life

    What an awesome recipe. It looks so moist and tasty. I bet the vinegar makes the pork really tender!

  36. Avatar photo
    Kimberly Ann @ Bake Love Give

    This. Looks. Incredible! I can’t get over the gorgeous color on that roast!

  37. I am all about the one pan meals, this looks awesome! I am able to pass pork off as chicken and then my kids will eat it 😉

  38. Avatar photo
    Meg @ With Salt and Wit

    Ahhh BravoTV…gotta get my trashy drama in somewhere because I don’t want the drama in my life! And loving the flavor of this pork because how can you go wrong with potaties, garlic, rosemary and balasmic?!

  39. Avatar photo
    Kristine | Kristine's Kitchen

    Pork tenderloin is one of my favorite healthier comfort foods, and this looks absolutely delicious! The combination of rosemary and balsamic sounds so good!

  40. I’m with you! It doesn’t get better than simple food in one pan! This looks really delish! Pinning 🙂

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