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!

Juicy & Flavorful Roasted Pork Tenderloin

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 spicy garlic, earthy rosemary and tangy balsamic vinegar really get a chance to shine. The glaze also helps ensure that the delicate meat stays nice and tender.

This pork tenderloin is 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.

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.

A bottle of balsamic vinegar next to a sprig of rosemary

What You’ll Need

Roasted pork tenderloin 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: Never 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 Make Balsamic Roasted Pork Tenderloin

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

Preheat Oven: Preheat your oven to 450°F.

Prep Your Materials: Use cooking spray to lightly grease a roasting pan, then place your pork inside.

Assemble the Glaze: Combine the olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper in your food processor for 2 to 3 minutes. The mixture should thicken into a paste.

Glaze the Pork: Cover the meat on all sides using 3/4 of the glaze. Pop it into the oven for 10 minutes, flipping the meat halfway through to make sure it browns evenly on both sides.

Two raw cuts of pork tenderloin in a roasting pan covered in garlic and rosemary balsamic glaze

Prep the Potatoes: While the pork is cooking, cut the potatoes into quarters. Spread the rest of the rub onto the potatoes.

Add the Potatoes: After the 10 minutes are up, take the pan out of the oven and reduce the heat to 450°F. Place the potatoes around the pork and cook for another 45 minutes. The potatoes should be tender and the pork should read at least 145°F on your meat thermometer.

Let it Cool: Give the pan 10 minutes to rest. This not only lets the meat cool, but it also allows the flavors to really sink into the pork and potatoes.

Serve: Move the meat from the pan to a cutting board. Cut it into quarter or half-inch 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. 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 Success

Pork tenderloin is a thin cut of meat that can be tricky to cook perfectly. Follow the tips below to get it just right every time.

  • 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 tenderloin 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 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 try pairing balsamic roasted pork tenderloin with this Classic Southern Coleslaw. Whatever side dish you choose, keeping the flavors subtle will help balance the richness and depth of the tenderloin.

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

Storage and Reheating

When people finally finish their second (or even third!) helpings, roasted and cooled pork tenderloin should be stored in an airtight container in the refrigerator. Make sure to eat it within the next 4 days. You will get the best results if you don’t cut the leftovers into slices. This will help to keep the pork from drying out.

When you’re ready to dig back in, microwave the tenderloin in a covered plastic container or 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.

Can I Freeze This?

Though roasted pork tenderloin can lose some of its tenderness and flavor after being frozen, there are ways you can make this less of an issue. The flavor and texture will keep for 3-6 months in the freezer. If you can pull together some of the glaze and pour it on the meat before reheating, you’ll feel almost like you’re eating this dish baked fresh all over again.

If you have multiple meals’ worth of pork left, try to freeze them separately. Don’t cut each portion into slices just yet, though. Keeping as much of the meat whole as possible will stop it from drying out when you reheat it. Wrap each meal-sized portion in plastic wrap or foil before freezing it, and make sure to let it thaw for a few hours or overnight before cooking it again.

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 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.
4.50 from 10 votes
Servings : 6
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

  • 2 pounds boneless pork tenderloin
  • 1/4- cup STAR Extra Virgin Olive Oil
  • 3 tablespoons STAR Balsamic Vinegar of Modena
  • 10 garlic cloves smashed
  • 1/2- cup fresh rosemary leaves
  • salt and fresh ground pepper to taste
  • 2 pounds small red potatoes washed and quartered

Instructions
 

  • Preheat oven to 450°F. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
  • In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
  • Spread 3/4 of the rub on all sides of the meat. Place in oven and cook for 10 minutes. Turn half way through cooking for even browning.
  • In the meantime, prepare the potatoes by combining them with the remaining of the rub.
  • Remove roasting pan from oven; reduce oven to 350°F.
  • Place prepared potatoes around the meat. Put back in the oven and continue to cook for 45 minutes, or until cooked through and potatoes are tender. Pork is done cooking when internal temperature is between 145°F and 160°F.
  • Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.

Equipment

  • Oven

Video

Notes

  • 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 6 months.
  • To Reheat: Microwave in a covered container or heat over the stove or in the oven until warmed through. If frozen, let the meat thaw for a few hours or overnight before reheating.

Nutrition

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 | Net Carbs: 25 g

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?Take a pic and let us know how it was!

Categories:

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 to find great pork tenderloin recipes for any occasion.

Ask a Question or Rate this Recipe

Your email address will not be published.

Recipe Rating




93 comments on “Balsamic Roasted Pork Tenderloin”

  1. 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?

  2. 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.

  3. 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.

  4. 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.

  5. 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. 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.

Scroll to Top