Pork tenderloin is one of those great cuts of meat that is juicy and packs in all the flavors of the seasoning…every time I make it I always wonder why I don’t make it more often because it is so easy to work with!
This particular recipe is a quick prep one that can be served with a side of veggies.
See how easy the prep is in the pics below – just pat the meat dry, press brown sugar salt and pepper on, cook in a mixture of balsamic vinegar and olive oil and then bake, let rest and voila, you have yourself a beautiful and tasty pork tenderloin.
I’ve made this Balsamic Glazed Pork Tenderloin numerous times since publishing this recipe with great success each time. I even included it in my Five Ingredient Friday ecookbook (which you can get for free by signing up for my enewsletter!)
- 1. 2 Pork tenderloins about 1.25 lbs each-mine always come in a packet of 2, if you have only one then just half the other ingredients
- 2. 3 Tbs Brown Sugar
- 3. 3 Tbs Balsamic Vinegar
- 4. 2 Tbs Extra Virgin Olive Oil plus 1 Tbs for cooking
- 5. 1 tsp each Salt & Pepper
- Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Wash your hands well, then set out a few sheets of paper towel and pat the pork tenderloin dry and set on paper towel. With hands press the brown sugar onto the pork tenderloins and then sprinkle each tenderloin with salt and pepper. In a small bowl mix together the balsamic vinegar and the extra virgin olive oil.
- In a large skillet over medium-high heat, add the remaining 1 tbs olive oil and then put the tenderloins in and spoon about 1 Tbs of the balsamic-olive oil mixture over each tenderloin- sear both sides for 2 minutes (or until a nice brown crust forms.) Transfer tenderloins to foil lined baking dish and spoon remaining balsamic mixture over the tenderloins. Bake for 20-30 minutes or until internal temperature is 160 degrees (I use a little meat thermometer). Remove from oven and let sit for 10 minutes (so that it retains the juices) and then slice and serve!