Ingredients for Balsamic Glazed Pork Tenderloin
- 1 1/2 - 2 lb pork tenderloin
- 2 tablespoons olive oil, divided
- salt to taste
- freshly ground black pepper to taste
- 1/2 cup balsamic vinegar
- 2 cloves garlic, minced
- 2 tablespoons light brown sugar
- 1 lb baby potatoes, optional
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How to Make Balsamic Glazed Pork Tenderloin
- Preheat oven to 375°F (190°C).
- Rinse 1.5-2 lb pork tenderloin under cool running water and pat dry.
- Trim any excess fat from the pork tenderloin.
- Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Place pork tenderloin in the skillet and sear for 3-4 minutes per side, until browned.
- Remove pork from skillet and set aside on a warm plate.
- Add 1/2 cup balsamic vinegar to the skillet, scraping up any browned bits from the bottom.
- Reduce heat to medium. Stir in 2 tablespoons brown sugar and 2 cloves minced garlic.
- Bring to a simmer and cook for 2-3 minutes, until slightly thickened, creating a glaze.
- Add 1 lb baby potatoes, tossed with 1 tablespoon olive oil, salt, and pepper to the skillet.
- Return the tenderloin to the skillet, spooning the glaze over the top.
- Transfer the skillet to the preheated oven.
- Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Remove from oven and let rest for 5 minutes before slicing.
- Drizzle pan juices over the sliced pork tenderloin and serve with roasted potatoes.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
39g
Fat
10g
Carbs
3g
