Roasted Pork Tenderloin

4.63 from 37 votes

Nov 29, 2015, Updated Aug 11, 2024

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This Roasted Pork Tenderloin is cooked in a rich balsamic glaze that beautifully blends the earthy taste of rosemary, the tangy flavor of vinegar, and a hint of garlic. Paired with perfectly roasted baby red potatoes, this filling and flavorful meal is a perfect choice, especially when served with a light salad and a glass of wine.

If you’re craving more pork tenderloin recipes, give this Instant Pot Pork Tenderloin a try—it’s always a hit!

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

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 juicy and flavorful roasted pork tenderloin recipe 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 Roasted Pork Tenderloin 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, so you get a flavorful side dish without any extra effort.
Juiciness Guaranteed: The delicious 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 roast 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, and it’s best for a porchetta recipe or slow cooker pork loin. We use pork tenderloin in this recipe because it is quicker, more tender, and fully soaks up the flavors of the glaze.

Ingredients You’ll Need

This pork tenderloin 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: Used for the glaze and to help brown the pork and potatoes. Any other neutral cooking oil can be used.
Balsamic Vinegar: Provides a tangy, slightly sweet depth of flavor. You could substitute red wine vinegar with a teaspoon of honey or brown sugar.
Garlic: Whole cloves, crushed. Use garlic powder (about 1/4 teaspoon per clove) if fresh garlic isn’t available.
Rosemary: If you don’t have fresh rosemary, add about 1 teaspoon dried rosemary. Fresh thyme is also a good option.
Salt & Black Pepper: A simple seasoning that will enhance the flavors of the pork and glaze.
Red Potatoes: Cut into quarters. Yukon Gold or fingerling potatoes can be used instead.

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.

Seven cloves of garlic, some rosemary, olive oil and balsamic vinegar in a food processor ready to be mixed

A thick paste made of garlic, rosemary, olive oil and balsamic vinegar in a food processor

Preheat Oven: Preheat your oven to 450°F.
Prep Your Materials: Use cooking spray to grease a roasting pan, then place the pork in it.
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.
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.
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.
Let it Cool: Let the pork rest for 5 minutes. This not only cools the meat but also allows the flavorful juices to sink into the pork and potatoes.
Serve: Transfer the pork tenderloin to a cutting board. Cut it into slices and serve it with the potatoes and a side of roasted carrots.

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

Recipe Tips

From selecting the right cut of meat to mastering the perfect seasoning and cooking techniques, follow these tricks and tips for a successful roasted pork tenderloin dinner.

Cut of meat: I’ll say it again because it’s important to use pork tenderloin, not pork loin, for this recipe. Keep the loin for this amazing pork roast recipe.
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.

Serving Suggestions

Since this pork tenderloin recipe 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 the pork with our Classic Southern Coleslaw and these amazing Honey Garlic Butter Roasted Carrots.

Fully cooked balsamic roasted pork tenderloin surrounded by potatoes in a roasting pan

Storage and Reheating

Refrigerate. Cooled pork should be stored in an airtight container and kept in the refrigerator for up to 4 days.
Freeze. 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.
Reheat. 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.

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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4.63 from 37 votes