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Five Ingredient Fridays-Balsamic Glazed Pork Tenderloin

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Balsamic Glazed Pork Tenderloin

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.

Balsamic 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!)

Yield: 8

Balsamic Glazed Pork Tenderloin

Balsamic Glazed Pork Tenderloin
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

  • 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 pan over 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 to get a nice brown crust. 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!
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    Comments

    3. eric rivera says

      oh my how juicy does that look!!! im a huge pork fan and we buy tenderloin every month so its nice to see a new way to make it

      Reply

      • Sweetphi says

        Thank you for the comment! It definitely was juicy-as i’m sure you know, letting the pork sit a few minutes keeps in the juices. But this way of cooking it with the brown sugar and balsamic vinegar really turned out well!

        Reply

    4. Allison H says

      Oh my goodness, this looks amazing. We’re in a recipe rut so to speak, and this looks like something my family would inhale. Going shopping for the ingredients today!

      Reply

      • Sweetphi says

        Thanks for the comment Allison! Let me know how it all turns out-I think your family will love it! Right after I posted this recipe my husband asked when I was making it again lol, so I think everyone will love it!

        Reply

    5. Caliens Contests says

      I’m jealous! I can never get mine to look this good. Of course, I don’t usually cook them at 400 so maybe that’s what I’ve been doing wrong. Thanks for sharing, I’m going to try this next!

      Reply

      • Sweetphi says

        Thanks for the nice comment! Let me know how it turns out-I think searing it before really helped with getting the color!

        Reply

    7. Jenn says

      This looks absolutely amazing, I’m really excited to try this!! What type of side dishes would you recommend to go with this awesome pork dish?

      Reply

      • Sweetphi says

        Thank for the comment Jenn! I’ve made grilled peaches on the side, or I’ve made my 5 ingredient mac and cheese (super easy and goes perfectly with pork) or I’ve done roasted veggies 🙂

        Reply

    10. Jessica says

      Loved the flavor of this – so simple but delicious. I used pork tenderloin steaks – they were on sale 🙂 – maybe it’s because of this, but even though they had plenty of flavor I wanted more so I doubled up the quantities of the marinade so they would soak up more – turned out great!

      Reply

      • Sweetphi says

        YAY I’m so glad to hear it – thank you for coming back and letting me know how this turned out for you, we make this recipe all the time in our house 🙂

        Reply

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