Elevate your family meals with my Balsamic Rosemary Roasted Pork Tenderloin. This recipe features a savory balsamic and rosemary rub, roasted to juicy perfection. The pan-drippings create a rich, built-in glaze to serve alongside.

Roasted pork tenderloin viewed from overhead on a cutting board and pouring balsamic glaze

Table of contents

The Efficient Roast: One Tenderloin, Four Servings

This pork tenderloin is a weeknight essential that serves four or provides two meals for two people. It is a reliable, professional-grade roast that yields the best leftovers in your repertoire. Simply serve it with your favorite sides for an effortless dinner.

The Two-Step Cooking Method

Because tenderloin is remarkably lean, precision is key to avoiding dry, tough results. This method uses a dual-heat approach to lock in moisture. Start with a hard sear in a cast-iron skillet to build a savory crust, then transfer the pan to the oven to finish roasting.

A whole pork tenderloin coated with sweet balsamic glaze in a cast iron skillet

The Shortcut: Store-Bought Balsamic Glaze

While homemade reduction is an option, many supermarkets sell high-quality glazes. Using a pre-made version like the one found at Trader Joe’s is a practical way to skip the time-consuming process of reducing vinegar yourself.

A pork tenderloin on a cutting board, sliced with sprigs of fresh rosemary

Leftover Pork

If you have leftovers of this Balsamic Rosemary Roasted Pork Tenderloin, they are absolutely delicious repurposed into these easy Pork and Cranberry Crostini.

Toasted baguette slices topped with roast pork and cranberry sauce
Juicy pork tenderloin slices being drizzled with thick balsamic glaze
5 from 17 reviews

Balsamic, Rosemary Roasted Pork Tenderloin

Janette
Balsamic, rosemary roasted pork tenderloin. Pork tenderloin is rubbed with balsamic glaze and rosemary, then roasted to perfection. 
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6 -8
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Ingredients
 

  • 1 pork tenderloin
  • 1 cup (½ pint) balsamic glaze
  • 2 ½ tablespoons rosemary, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Let the pork tenderloin sit at room temperature for 1 hour.
  • Preheat oven to 475°F/245°C.
  • Take ¼ of the balsamic glaze and rub all over the pork. Coat the pork evenly in the rosemary, salt and pepper.
  • Heat a cast iron skillet over medium high heat. Sear the pork on all sides.
  • Transfer the pan to the preheated oven and roast for 20 minutes until the internal temperature reaches 145-155 F/63-68°C.
  • Transfer the pork to a cutting board and allow to rest for 10 minutes before slicing.
  • Serve with the rest of the balsamic glaze.
Calories: 210kcal, Carbohydrates: 15g, Protein: 62g, Saturated Fat: 3g, Sodium: 564mg
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