Balsamic Rosemary Roasted Pork Tenderloin.  Pork tenderloin is rubbed with balsamic glaze and rosemary, then roasted to perfection. Extra glaze is used as a ‘gravy’ for serving for extra flavor. An easy weeknight or Sunday night dinner.

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

This pork tenderloin is my favorite easy dinner. It yields at least two meals for two people. Simply serve it with your favorite sides. It couldn’t be simpler.

You will love how easy this tenderloin recipe is and makes the best leftovers. Pork tenderloin is a very lean piece of meat. Therefore, it’s very important to not overcook it or you will end up with  chewy, leathery bites of meat. It is started stovetop in a cast iron skillet, then finished in the oven.

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

I buy my tenderloins from Trader Joe’s and they never let me down. The other main ingredient in preparing this is balsamic glaze. I like to make my own, but Trader Joe’s sell a delicious balsamic glaze that is made without sugar, which I like and I do keep a bottle in my pantry at all times because for when I don’t have time to make the glaze.

The tenderloin is coated in the balsamic glaze, fresh rosemary, salt and pepper then seared in the pan, then roasted. Extra balsamic glaze is drizzled over at the end, like a gravy.

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

Shortcut: You can find balsamic glaze in all groceries stores and it’s usually cheaper than the vinegar.  Take some help from the store to save time reducing balsamic vinegar.

If you find that you have leftovers of this balsamic, rosemary roasted pork tenderloin, it is delicious in 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 1/2 pounds/680 grams
  • 2 cups 944 ml balsamic vinegar (or purchased balsamic glaze)
  • 2 1/2 tablespoons rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

  • Let the pork tenderloin sit at room temperature for 1 hour.
  • If using purchased balsamic glaze, skip this step: To a non-stick skillet add the balsamic vinegar over medium heat, reduce heat until it simmers and reduces by half and gets syrupy. Transfer to a bowl to cool.
  • Preheat oven to 475°F/245°C.
  • Take 1/4 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: 440kcal, Carbohydrates: 15g, Protein: 62g, Saturated Fat: 3g, Cholesterol: 196mg, Sodium: 564mg
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