Balsamic Honey Pork Tenderloin
A simple, flavorful balsamic honey pork tenderloin that proves you don’t need salt to build depth. The balsamic marinade creates a rich, slightly sweet glaze, while a high-heat sear locks in juiciness—perfect for weeknight dinners or casual entertaining.
Serves: 4–6 | Prep Time: 10 minutes (+ marinating time) | Cook Time: 25–30 minutes
Ingredients
1 whole pork tenderloin (about 1½–2 lbs), trimmed
¼ cup balsamic vinegar
1 tbsp fresh lime juice
3 tbsp olive oil
2 cloves garlic, minced
1 tsp honey
1 tsp paprika
½ tsp crushed red pepper flakes (optional)
½ tsp freshly ground black pepper
2 tbsp fresh parsley, chopped (plus more for garnish, optional)
Optional garnish: fresh parsley or rosemary
Instructions
Trim any silver skin and excess fat from the tenderloin.
In a small bowl, whisk together the balsamic vinegar, lime juice, olive oil, garlic, honey, paprika, red pepper flakes (if using), black pepper, and parsley until well combined.
Place the pork in a shallow dish or zip-top bag and coat evenly with the marinade. Refrigerate for at least 1 hour, or up to 6 hours for deeper flavor.
Preheat the oven to 375°F.
Remove the pork from the marinade, letting any excess drip off. Set the marinade aside.
Heat a heavy oven-safe skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 2–3 minutes per side.
Transfer the skillet to the oven and roast for 20–30 minutes, or until the internal temperature reaches 145°F.
While the pork roasts, pour the reserved marinade into a small saucepan. Because it has been in contact with raw pork, bring it to a full boil, then reduce to a simmer and cook for 5–7 minutes, until slightly thickened into a glaze.
Let the pork rest for 5 minutes before slicing. Slice on a slight angle and drizzle with the glaze. Garnish with fresh herbs if desired.
Cook’s Note:
Do not skip the resting step—it helps keep the pork juicy. For best results, avoid overcooking; pork tenderloin is best at 145°F with a slight blush in the center. The glaze adds depth and a more finished flavor and is recommended.
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This pairs well with Couscous with Yellow Squash and Ragu and Caramelized Brussels Sprouts