Roasted Pork Tenderloin

overhead view of balsamic Roast Pork Tenderloin on a marble board

Roasted pork tenderloin with a savory balsamic glaze looks elegant on the Christmas table and tastes even better. This recipe will steal the holiday show.

Course dinner

Cuisine American

Keyword pork, pork loin, Pork Tenderloin

Prep Time 10

Cook Time 1

resting time 15

Total Time 1 25

Servings people

Calories 260kcal

Author Olivia Ribas

Ingredients

2 lb pork tenderloin roast
salt and fresh black pepper
2 tablespoons olive oil
4 tablespoons butter use ghee for Whole30.
4 cloves garlic minced
3 tablespoon balsamic vinegar
1 tablespoon dried herb mix basil, Italian seasoning, oregano and/or thyme
Garnish with rosemary

US Customary - Metric

Instructions

Preheat oven to 350°F. Rinse and pat dry pork tenderloin, and then season with salt and pepper. Heat olive oil in an oven-safe skillet on medium-high heat. Heat for about 1 minute. Sear the pork loin on the sides until a brown crust forms. It should be 1 minute each side. Set aside.
Remove the pan from the heat and add butter and garlic. Stir for about 30 seconds.
Add balsamic and all the dried herb mix. Stir the sauce for 1 minute or until the butter is completely melted.
Bring the pork tenderloin back to the skillet and spoon some sauce over it.
Cover the pork tenderloin with foil and roast for 30 minutes. Remove foil, spoon more sauce on top of the pork loin, over it again with foil and cook for 30 minutes more or until it gets the interior temperature of 145°F.
Remove from oven, cover it with foil to let it rest for about 15 minutes. Slice thin and garnish with rosemary.

Video

Notes

Make sure you are buying pork tenderloin and not pork loin as they are two different cuts.
If your tenderloin has a silverskin on it, remove it from the tenderloin before preparing.
The best way to check if your pork tenderloin is done is by using an instant-read meat thermometer.
To store: You can store leftover pork tenderloin in the fridge in an airtight container for 3 to 4 days.
To reheat: Be careful not to heat it as you reheat the pork as it'll dry out. You can reheat the tenderloin on the stovetop, in the oven, or in the microwave.
To freeze: Freeze once cooled in an airtight freezer-safe bag or container.

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