Balsamic Glazed Pork Tenderloin
10m prep 1h 0m cook 2h ready
This balsamic glazed pork tenderloin is marinated in a tangy herb-infused balsamic vinaigrette, then roasted until tender and juicy. Perfect for a flavorful main course.
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15 mg
- Iron: 1.72 mg
- Magnesium: 43.4 mg
- Phosphorus: 371 mg
- Potassium: 618 mg
- Zinc: 2.84 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 118 ml balsamic vinegar
- 29.6 ml herb seasoning blend
- 118 ml olive oil
- 907 g boneless pork tenderloin
Let's Cook
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Step 1.
In a small bowl, whisk together ½ cup balsamic vinegar and 2 tablespoons herb seasoning blend until the seasoning is fully dissolved. Gradually whisk in ½ cup olive oil to create a smooth marinade.
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Step 2.
Place the 2-pound boneless pork tenderloin in a resealable plastic bag. Pour the marinade over the meat, press out excess air, seal the bag, and turn to coat evenly. Refrigerate the bagged pork for at least 2 hours, or overnight for deeper flavor.
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Step 3.
Preheat your oven to 350°F. Transfer the marinated pork tenderloin and all of the marinade into a high-rimmed baking dish, such as a casserole pan.
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Step 4.
Roast the pork tenderloin in the oven, basting occasionally with the marinade, until it reaches an internal temperature of 145°F, about 1 hour.
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Step 5.
Remove the pork from the oven and let it rest for 10 minutes before slicing and serving.
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