Roasted Balsamic Pork Tenderloin

Name: Roasted Balsamic Pork Tenderloin
Prep time: 40 min
Cook time: 25 min
Yield: 4 -6 servings
Ingredients: 1 pkg. pork tenderloins, trimmed; 3 cups broccoli florets; 1 pound baby Dutch potatoes, quartered or halved if smaller; vegetable and olive oil; salt and pepper; 2-3 tablespoons butter sliced into 6 pads; 1/4 cup kosher salt; 4 cups warm water; 3 tablespoons balsamic vinegar; 2 tablespoons brown sugar; 1 cup Ice cubes; 1 TBS EACH chili powder, garlic powder; 1 tsp EACH salt, onion powder; 1/2 teaspoon paprika; 1/4 teaspoon pepper; 1/3 cup balsamic vinegar; 2 tablespoons honey; 1 1/2 tablespoons Dijon mustard; 1/2 tsp EACH dried oregano, dried basil, dried thyme; 1/4 teaspoon red pepper flakes

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Prep Time
40 mins
Cook Time
40 mins
Servings
4 -6 servings
Course
Main Course
Cuisine
Italian

Roasted Balsamic Pork Tenderloin

Victor Mills

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This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe! Serve it up with a Caesar Salad and breadsticks for a complete meal the whole family will gobble up.

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Ingredients

Servings

PORK AND VEGGIES

1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 ½ lbs. total)
3 cups broccoli florets (optional)
1 pound baby Dutch potatoes, quartered or halved if smaller (optional)
vegetable and olive oil
salt and pepper
2-3 tablespoons butter sliced into 6 pads

PORK BRINE

1/4 cup kosher salt
4 cups warm water
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup Ice cubes

SPICE MIX

1 TBS EACH chili powder, garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon paprika
1/4 teaspoon pepper

BALSAMIC SAUCE

1/3 cup balsamic vinegar
2 tablespoons honey
1 1/2 tablespoons Dijon mustard
1/2 tsp EACH dried oregano, dried basil, dried thyme
1/4 teaspoon red pepper flakes

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Instructions

Prep: Preheat oven to 400 degrees F. Line a half-rimmed baking sheet with foil for easy cleanup and spray with cooking spray. On the counter next to the stove, lay out two long pieces of foil that will be used to enclose each tenderloin separately after searing.
Brine: In a gallon-size freezer bag (I prop it up in a larger bowl), mix kosher salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.
Spice Mix and Sauce: While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl. Remove 1 teaspoon to use on the vegetables. In a separate medium bowl, whisk together the Balsamic Sauce ingredients. Lastly, prepare the veggies:
Potatoes (optional): Add potatoes to the prepared baking sheet. Toss with 1 tablespoon Balsamic Sauce, 1 tablespoon olive oil, 1/2 teaspoon reserved Spice Mix, 1/4 teaspoon salt and 1/8 teaspoon pepper then spread into an even layer. Bake potatoes at 400 degrees F for 15 minutes then remove the pan from the oven.
Broccoli (optional): Push the par-cooked potatoes to one side of the pan (keep in a single layer). Add the broccoli and toss with 1/2 tablespoon Balsamic Sauce, 1 tablespoon olive oil, 1/2 teaspoon reserved Spice Mix, 1/4 teaspoon salt and 1/8 teaspoon pepper. Push to the opposite side of the pan in a single layer. Set aside.
Spice and Sear Pork: Evenly rub the dried pork all over with spice mix. Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to prepared foil.
Add Balsamic Sauce: Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pads of butter. Bring up the sides of the foil and completely enclose each tenderloin (see photos in post). Transfer pork pouches to the middle of the baking sheet in between the vegetables.
Bake: Bake at 400 degrees F until pork registers between 145 and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one tenderloin from the oven before the other. Your vegetables should be done at the same time as the pork, but if not, remove the pork and continue roasting vegetables an additional 5-10 minutes or until tender.
Rest: When pork is done, transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape); let stand 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork. Season with additional salt and pepper to taste.

Notes

This pork tenderloin recipe can be completely prepared ahead of time or prepped up to different stages such as brining, rubbing, searing and making the sauce. To fully prep ahead:
Add the seared pork to a resealable bag along with the balsamic sauce (don’t forget to remove 1 1/2 TBS sauce for the veggies).
Place in the refrigerator for up to 12 hours, turning a few times to evenly distribute the balsamic sauce. Note, you should not store the pork tenderloin in foil with the sauce because a chemical reaction could spoil the pork.
When ready to bake, transfer the pork to foil, pour the sauce over top and top with butter. Let sit at room temperature for 30-60 minutes before baking.
To store: Store in an airtight container in the refrigerator for up to 5 days.
To freeze: Freeze pork tenderloin whole, chopped or in slices. Frozen pork tenderloin should be used within 3-4 months. Thaw in the refrigerator overnight before reheating.
Stove: Heat a drizzle of olive oil in a large skillet over medium-low heat along with a splash of water. Add sliced pork in a single layer and heat through, flipping halfway.
Microwave: Transfer sliced pork tenderloin to a microwave-safe dish and microwave for 1 minute, then at 15-second intervals, as needed.