Rating: 4.83 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pork tenderloin with a delightful savory-sweet balsamic glaze.

Recipe Summary test

prep:
10 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Glaze:
Pork:

Directions

Instructions Checklist
  • Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.

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  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.

  • Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.

  • Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.

  • Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

Nutrition Facts

228 calories; protein 26.7g; carbohydrates 16.2g; fat 5.7g; cholesterol 73.7mg; sodium 507.6mg. Full Nutrition
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Reviews (4)

12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/27/2021
Yummy! No changes Read More
(2)
Rating: 5 stars
01/26/2021
This was excellent. I used rosemary instead of sage & a little onion powder & chili powder to rub into tenderloins along with garlic and salt & pepper. Let it sit in fridge for about 3-4 hours with rub before browning-I pierced both sides with fork then rubbed in olive oil. Used same pan I browned meat in to roast tenderloins in oven. I had a high quality balsamic vinegar which I’m sure helped with taste. Will definitely make again. Read More
(1)
Rating: 5 stars
01/22/2021
Delicious. Great flavor. A keeper. Read More
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Rating: 5 stars
08/19/2020
Loved it! Kids loved it too. The reduction is the key to the flavor. Simple to make on a busy weekday! Read More
Rating: 5 stars
01/14/2021
This was awesome. Will definitely make it again. Read More
Rating: 5 stars
01/06/2021
We thought this was delicious. After reading about the crock pot recipe and how it usually overcooked the meat, I sought out a recipe that would tell me the proper cooking time for the oven. I used a single 2-pound pork loin instead of two smaller ones, which resulted in a slightly longer cooking time but it was still under an hour. I don't like sage so I used 1 tsp of ground thyme instead, which worked very well. Otherwise I followed the recipe. We had it with sour cream balsamic sweet potatoes and salad. It was an excellent dinner. I used a meat thermometer stuck in the end of the loin while it was cooking, set to 145 degrees and it worked perfectly. The meat was juicy and not overcooked at all. Read More
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Rating: 4 stars
11/12/2021
Served with a variety of baked winter squashes, which complemented the flavor. Read More
Rating: 5 stars
01/30/2021
I made this with no changes and it was terrific. 40 minutes of total cooking time brought the interior temperature to 175, so for some that might be too long. I'll take it out earlier next time I make it. But it tasted fantastic. My wife was very impressed. Read More