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Five Ingredient Fridays-Balsamic Glazed Pork Tenderloin

Dec 6, 2013 · 30 Comments

This post may contain affiliate links, please see my privacy policy for details.

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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!)

Balsamic Glazed Pork Tenderloin

4.24 from 13 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8

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 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!

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Blog Posts, Five Ingredient Fridays, Gluten-Free, Main Meals, Pork, Recipes 5 ingredient recipes, 5 ingredients or less, balsamic glazed pork tenderloin, brown sugar balsamic glazed pork tenderloin, Five Ingredient Fridays, five ingredients or less, Pork tenderloin, pork tenderloin recipes, sweetphi, sweetphi blog

Did you make this recipe? Hashtag with us! Be sure to follow/tag @PhiliaKelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”

Reader Interactions

Comments

  1. Nancy says

    September 20, 2020 at 5:05 pm

    5 stars
    So—-had a slight problem searing tenderloin. I used my cast iron skillet (on high – like recipe said) but when I added olive oil it filled house with smoke and added meat and burnt before 2 minutes were up. Should I not have used cast iron skillet ?

    Reply
    • Sweetphi says

      September 20, 2020 at 8:00 pm

      Oh no – so sorry that that happened, your stove must be super powerful!! Mine never gets that hot to burn in 2 minutes.
      I think what it sounds like is that you let your pan heat, and then added the oil after. Usually one adds the oil to the pan and then turns on the heat to warm it, that might help. You can use cast iron or a different kind of pan. If you’re experiencing burning/sticking, I’d recommend using a non-stick pan.
      Hope that helps!

      Reply
  2. Julie says

    March 19, 2017 at 6:53 pm

    I made this tonight and it was amazing!

    Reply
    • Sweetphi says

      March 22, 2017 at 12:28 pm

      I’m so happy to hear that Julie 🙂

      Reply
  3. Corla says

    January 21, 2017 at 7:31 pm

    Making it tonight. It’s in the oven now. Smells delicious! Can’t wait to taste it!

    Reply
    • Sweetphi says

      January 22, 2017 at 2:35 pm

      Hope you love it!! It’s a favorite in our house 🙂

      Reply
  4. Jessica says

    February 10, 2016 at 11:48 pm

    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

      February 14, 2016 at 11:08 am

      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
  5. Tami Pinson says

    January 22, 2016 at 9:44 pm

    Can this be finished in a crock pot instead of the overn?

    Reply
    • Sweetphi says

      January 23, 2016 at 9:29 pm

      Oh very good question. I have never done that, but I don’t see why that wouldn’t work, I’d love to know how it turns out for you.

      Reply
  6. Richard Mason says

    February 17, 2015 at 5:13 pm

    My wife sent this to me before she went to bed. Going to try it tonight. Working on it now.
    Nothing can be bad with pork and balsamic!

    Reply
    • Sweetphi says

      February 17, 2015 at 9:43 pm

      That’s so exciting to hear! I think you’re going to absolutely love it, let me know how it turns for you!

      Reply
  7. Jenn says

    November 5, 2014 at 4:17 pm

    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

      November 6, 2014 at 3:47 pm

      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
  8. Michael Lambert says

    December 10, 2013 at 12:42 am

    This looks good, will have to give this a try.

    Reply
    • Sweetphi says

      December 10, 2013 at 10:55 am

      Thanks for the comment Michael, I think you’ll love it!

      Reply
  9. Caliens Contests says

    December 9, 2013 at 11:45 pm

    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

      December 10, 2013 at 10:57 am

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

      Reply
  10. Allison H says

    December 9, 2013 at 1:16 pm

    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

      December 9, 2013 at 4:02 pm

      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
  11. eric rivera says

    December 7, 2013 at 10:27 pm

    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

      December 8, 2013 at 6:17 pm

      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
  12. md kennedy says

    December 7, 2013 at 7:41 am

    How easy-peasy and yummy-sounding! I am not much of a pork person, but this would work great for tofu.

    Reply
    • sweetphi says

      January 14, 2015 at 12:19 pm

      This preparation would be fantastic with tofu, it would crisp up the edges, yum! I just saw this comment, sorry it’s taken me so long to reply to it!

      Reply
  13. Suzy from Ontario says

    December 6, 2013 at 4:44 pm

    This looks so good!

    Reply
    • Sweetphi says

      December 9, 2013 at 1:09 pm

      Thanks for the comment Suzy-it definitely was delicious 🙂

      Reply

Trackbacks

  1. Oven Baked Pork Roast - Sweetphi says:
    January 3, 2020 at 9:14 pm

    […] are a number of glazes you can use for pork, such as a balsamic glazed pork that I’ve previously made, but the one I chose this one because the glaze has a little zest […]

    Reply
  2. Menu Monday | Week 1 | says:
    November 24, 2014 at 4:18 pm

    […] Balsamic Glazed Pork Tenderloin (via Sweet Phi) […]

    Reply
  3. Grilled Pork and Peaches - Sweetphi says:
    July 7, 2014 at 8:35 pm

    […] all started when I was making one of my blogs’ most popular recipes: Balsamic Glazed Pork Tenderloin and had some ripe peaches that needed to be used, and a little light-bulb went […]

    Reply
  4. Top 10 Recipes of 2013 - Sweetphi says:
    December 28, 2013 at 11:27 am

    […] 3. Balsamic Glazed Pork Tenderloin […]

    Reply

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