Best 2 Roasted Balsamic Pork Tenderloin Recipes

Roasted balsamic pork tenderloin is a juicy, flavorful, and elegant dish that is perfect for any special occasion. Pork tenderloin is a lean cut of meat that is known for its tenderness, and roasting it with balsamic vinegar adds a delicious depth of flavor. Balsamic vinegar is made from fermented grape juice and has a sweet and tangy taste, which pairs perfectly with the richness of the pork tenderloin. When roasted together, the pork tenderloin and balsamic vinegar create a mouthwatering dish that will impress your guests.

Here are our top 2 tried and tested recipes!

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots image

Provided by Christy Vega

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)
2 pounds pork tenderloins
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 whole head garlic, minced
1 onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds baby potatoes, halved or quartered
1 pound carrots, cut into 1/2-inch-thick sticks

Steps:

Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
Place the tenderloins in the center of the prepared pan and set aside.
Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
While the pork is resting, heat the remaining marinade in the small saucepan.
Slice the pork and drizzle with the warm marinade.

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

Roasted Pork Tenderloin With Balsamic-Red Currant Sauce image

Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.

Provided by Cooking Creation

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb pork tenderloin
2 tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon rosemary
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon dried marjoram
1/8 teaspoon fresh ground black pepper
reserved pan dripping
1 tablespoon butter
1/2 cup chicken broth
1/4 cup red currant jelly, to taste
1 1/2 tablespoons balsamic vinegar
1 teaspoon orange zest
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon rosemary
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
Slice the pork tenderloin. Pour the sauce over all.
Enjoy!

Tips:

To ensure the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. The pork is done when it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
If you don't have a meat thermometer, you can also check the pork by cutting into it. The pork is done when the juices run clear.
Let the pork tenderloin rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork.
Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a side salad.
For a more flavorful pork tenderloin, marinate it in the balsamic vinegar mixture for at least 30 minutes before cooking.
If you don't have balsamic vinegar, you can substitute apple cider vinegar or white wine vinegar.

Conclusion:

Roasted balsamic pork tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The pork is tender and juicy, and the balsamic vinegar glaze adds a sweet and tangy flavor. This dish is sure to impress your guests!