Balsamic Roast Pork Tenderloin
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
373 kcal
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Course
Dinner
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Cuisine
Italian, American, International
Balsamic Roast Pork Tenderloin
Description
The dish begins by rubbing two pork tenderloins (about 3 pounds total) with a mixture of crushed garlic, fresh chopped rosemary, grated lemon zest, olive oil, salt, and black pepper. This seasoning imparts herbaceous, citrus, and savory notes that complement the pork’s mild flavor. The tenderloins are then seared in a hot skillet to form a well-browned crust, which locks in juices and adds texture.
After searing, the roast is transferred to a 450°F oven to finish cooking for about 12 minutes, reaching an internal temperature of 145°F for moist, tender meat. Resting briefly under foil ensures juices redistribute. Meanwhile, the pan is returned to the stove to deglaze with chicken broth and balsamic vinegar, scraping up browned bits to create a flavorful sauce. The mixture is reduced by half, then finished with butter and capers to add richness and bursts of briny flavor.
Sliced into thick pieces and served with the caper sauce spooned over the top, this pork tenderloin balances savory, tangy, and aromatic components. It’s well suited for an elegant main course with vegetable and starch sides.
Notes advise selecting pork tenderloin (not loin), monitoring for proper doneness, and mention possible substitutions like using Meyer lemon zest or balsamic glaze instead of vinegar for different flavor nuances.
Ingredients
- 3 lb pork tenderloin (Two 1.5 lb tenderloins, See Note1)
- 4 cloves garlic crushed
- 2 tbsp rosemary stems removed, chopped, fresh
- 2 tbsp lemon See Note 2, zest, grated
- 2 tbsp olive oil divided
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup chicken broth or stock
- 1/2 cup balsamic vinegar (See Note 3)
- 2 tbsp butter
- 2 tbsp capers more if desired
Instructions
- Preheat the oven to 450˚F.
- In a small bowl, combine crushed garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Rub the mixture onto all sides of both tenderloins.
- In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until meat is seared on all sides, about 8 minutes.
- Transfer skillet of pork to the oven and cook for 12 minutes, or until internal temperature is 145°F. (See Note 4)
- Remove pork from pan, transfer to a cutting board and lightly tent with foil to keep warm.
- Set the skillet over high heat and stir in stock and vinegar, scraping up any cooked bits from bottom of pan. Bring mixture to a boil and cook until reduced by half. Turn the heat off and whisk in the butter, 1 tablespoon at a time, until melted. Stir in the capers and spoon over pork.
- Cut the tenderloin into thick 1" slices, spoon caper sauce over the top and serve.
Notes
- Ensure to use pork tenderloin, not pork loin, as they differ in texture and cooking.
- Use two tenderloins totaling about 3 pounds for this recipe.
- Meyer lemon zest can be substituted for the regular lemon zest for a milder citrus note.
- Balsamic glaze can replace vinegar for a thicker, already reduced sauce.
- Avoid overcooking pork; aim for an internal temperature between 145°F and 160°F and let it rest at least 3 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 47g | 94% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 690mg | 29% |
| Potassium | 953mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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