Roasted Balsamic Pork Tenderloin doused in a balsamic butter sauce might be the juiciest, most flavorful pork of your life!
This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. ย This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!).ย This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers.ย Iโve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe!
PIN THIS RECIPEย TO SAVE FOR LATER
balsamic PORK TENDERLOIN RECIPE video
Iโm going to get into all the details of this recipe and how to roast pork tenderloin, so if you want to skip straight to the recipe, use the โjump to recipeโ at the top of the page or join me for the delicious ride.ย Enjoy!
Why Youโll Love This Balsamic Pork Tenderloin Recipe
I am so excited to bring you this Roasted Balsamic Pork Tenderloin recipe today! ย It is so outrageously juicy your mouth will be on the floor โ but only long enough to shovel in another bite.
This recipe is inspired by my Baked Pork Tenderloin with Lemon Garlic Butter with hundreds of rave reviews all claiming it is the โbest/juiciest/most delicious pork tenderloin Iโve ever had.โ Iโve used the same technique for this recipe by brining, spice rubbing and baking the tenderloin in foil but mixed up the flavor profile to deliver this succulent Balsamic Pork Tenderloin.ย
What I especially love about this recipe is that the balsamic doesnโt knock you over the head. Itโs plenty balsamic-y but is tamed by the butter so you still appreciate the dynamic herbs, seasonings and kick of red pepper flakes.
This pork tenderloin recipe also includes the option to roast baby potatoes and broccoli alongside the pork for handโs off sides and a winning meal-in-one.ย The veggies are tossed in some reserved spice rub and reserved balsamic sauce so they are seasoned to perfection without any extra work for you!ย Of course, if you donโt want to roast the veggies, just skip them and proceed with the pork tenderloin recipe.
ย ย ย
what makes this roasted pork tenderloin so juicy and FLAVORFUL?
WHAT IS PORK TENDERLOIN?
Pork tenderloin, also called pork fillet, pork steak or Gentlemanโs Cut, is one of the most tender, lean proteins with fabulous flavor.ย
It is a long, narrow muscle that runs along the backbone of a pig. This muscle is non-weight bearing and performs very few actions so it has little connective tissue and muscle fibers traditionally toughened by exercise.ย As a result, pork tenderloin lives up to its name as a tender loin.
Pork Tenderloin is also extremely low in fat โ about as lean as skinless chicken breasts!ย It is easy to cook, relatively quick to cook and the leftovers donโt dry out (if not initially overcooked).ย
Pork tenderloin can be baked whole like we are in this recipe, cut into slices and pounded into cutlets (like this pork medallions recipe), cut into cubes for kebabs (like this al pastor kabob recipe), cubed for stir fries or cut into slices for satay.ย There are so many ways to enjoy succulent pork tenderloin!
What is the difference between pork tenderloin and pork loin?
Before you make this roasted pork tenderloin, itโs important you purchase pork tenderloin and NOTย pork loinย โ they are not the same. ย If you use pork loin, you will have to increase the baking time.ย
โขCut of Meat:
โขPork tenderloin comes from the loin of the pig which runs from the hip to the shoulder.
โขPork loin roast comes from the back of a pig, starting from the shoulder and running to where the animalโs leg begins.ย
โขSize:
โขPork tenderloin is thin and small, usually 1-2 pounds; it usually comes in a package of two tenderloins.
โขPork loin is long and cylindrical in shape. A whole loin weighs up to 20 pounds which is then cut down into various chops and roasts.ย Pork loin roast can be cut to order anywhere from 3 to 5 pounds.
โขTexture and flavor:ย
โขPork tenderloin gets its name for a reason โ it is one of the most tender cuts of pork because it comes from a muscle that doesnโt receives much, if any, exercise.
โขPork loin roast is mildly flavored and relatively lean and not naturally tender.ย It must be cooked longer, low and slow, in order to become tender.
โขCooking Method:
โขPork tenderloin cooks quite quickly at higher temperatures, anywhere from 350 degrees to 425 degrees F.
โขPork loin should be slow-roasted in order to become tender. It should not be cooked quickly or roasted at high temperatures.ย Pork tenderloin cooks quite quickly at higher temperatures, ranging from 350ยฐF to 425ยฐFF.
โขPork loin should be slow-roasted in order to become tender. It should not be cooked quickly or roasted at high temperatures.ย
WHAT TO LOOK FOR when buying pork tenderlion?
You can purchase pork tenderloin in the meat section of your grocery store or from the butcher counter.ย Pork tenderloin is typically $3.00-$7.00 per pound, so less than $20 to feed your entire family a restaurant-worthy dinner with leftovers!
โขWeight: Pork tenderloin is almost always sold with two tenderloins per package.ย Each tenderloin weighs roughly 1-1 ยฝ pounds, for a total of 2-3 pounds per package. You will need one package with TWO pork tenderloins/ONE package for this Roasted Pork Tenderloin recipe. ย
โขPackaging:ย Look for pork that is not packaged in a rub or marinade because we are going to brine and season the meat ourselves.ย This way we control the flavor and salt. ย
โขColor:ย ย When choosing pork tenderloin, look for a meat thatโs pinkish-red in color with some marbling.ย Avoid pork that is pale in color or has any dark spots.
โขStorage:ย ย The sooner you cook your newly purchased tenderloin, the fresher it will be, although it will keep for two to three days in the refrigerator. ย ย If storing longer than three days, transfer the pork tenderloin to the freezer for up to three months. Thaw in the refrigerator 24 hours before using.ย ย
Pork brine is magic!
Have you ever brined pork before?ย What about turkey? The concept is the same and will change the way you make and see pork forever!ย
Pork tenderloin is a lean cut of meat so it can easily dry out unless you brine it first. With a brine, the pork emerges crazy juicy every time because brining actually changes the molecular structure of the porkย withoutย having to prep and plan ahead with an overnight marinade โ just 20 minutes will do the trick!
In all of my pork brine recipes, readers have commented that brining is a MUST and are converted; even overcooked brined pork emerges juicy โ so PLEASE brine your pork!
WHAT IS BRINING?ย
Brining is theย process of submerging a cut of meat into a solution of salt and water in order to increase the moisture capacity of the meat.ย The meat absorbs so much liquid that it canโt all evaporate during the cooking process, creating a juicier piece of meat.
How does it work?ย
The salty brine accomplishes two things: 1) hydrates the cells of the muscle tissues via osmosis; 2) breaks down the proteins so they can no longer contract when cooking, trapping in the moisture.ย Or in other words, less water is squeezed out and lost when cooking, resulting in juicier meat. ย
HOW LONG DOES BRINING TAKE?
Brining pork literally takes 20 minutes โ you actually canโt brine pork tenderloin longer than that or it will become mealy.ย The brine uses a few pantry friendly ingredients โ so itโsย quickย andย easy.
MORE PERKS TO BRINING:ย ย ย
Brining brings the pork to room temperature so it: 1) cooks more evenly instead of drying out the outside while waiting for the inside to cook and 2) allows the pork muscle fibers to better re-absorb juices for maximum flavor.
How to brine pork tenderloin
If youโve never brined any protein before, donโt be intimidated โ you are simply immersing the pork tenderloin in a salt solution, similar to a marinade.ย To brine pork, you will combine the following in a large disposable bag:
First, youโll mix the kosher salt and warm water to dissolve the salt. Next, youโll add the vinegar, brown sugar and ice cubes.ย The ice cubes cool the water back down so itโs ready to receive the pork.ย Lastly, youโll add the pork.
Quick tip about brining โ Do NOT evenly swap table salt in your brining solution for kosher salt or your tenderloins will be too salty.ย You will need half as much table salt as kosher salt.ย
Balsamic Pork Tenderloin Recipe Ingredients
Now that we have tender pork tenderloin, itโs time to make it flavorful!ย The outside of the pork is coated in a rich, earthy, and complex dry rub with just the right amount of kick.ย It takes minutes to whisk together and delivers rich, dynamic flavor without knocking you over the head with one note.
Dry Rub Ingredients:
Sauce Ingredients:
Every pork tenderloin needs a sauce!ย The intoxicating tangy balsamic sauce is based off of my balsamic chicken marinade,ย balsamic chicken skillet,ย and bruschetta chicken pasta.
The balsamic sauce is made by quickly whisking together balsamic vinegar, honey,ย Dijon mustard, and Italian herbs and seasonings.ย We donโt add the herbs to the dry rub because they will burn when seared, so the sauce is the perfect vehicle to add them to the pork. ย You will need:
- Balsamic vinegar:ย the highest quality balsamic vinegars (super pricy) are not necessary in this recipe and should be reserved for finishing dishes.ย Less expensive but still quality Balsamic Vinegar of Modena I.G.P.ย is what you want to use for everyday cooking in sauces, marinades, and salad dressings. You can read all about balsamic vinegarย in this post.ย To identify, I.G.P. should clearly be labeled and marked with the yellow-and-blue I.G.P. stamp (it shows two hillsides in a ring of stars). The vinegar can be designated โagedโ if it has fermented for more than three years โ a great sign.ย Some reputable brands include:ย Colavita,ย Due Vittorie Oro Gold,ย Oliviers & Coย andย Giuseppe Giusti Gran Deposito.
- Honey:ย mild clover honey balances out the tangy balsamic.ย
- Dijon mustard:ย I promise it wonโt make your pork taste like mustard! It adds a depth of tanginess.
- Herbs:ย dried oregano, dried basil, dried thyme and red pepper flakes inject the sauce with a rainbow of flavor.ย
How to Cook Balsamic Pork Tenderloin
Roasted Pork Tenderloin is easy to make in 4 steps: brine, season, sear and bake. Here are some tips and tricks for the best oven roasted pork tenderloin every time:
STEP 1:ย BRINE PORK TENDERLOIN
- How to brine pork:ย Mix the kosher salt with warm water in order to dissolve the salt, then mix in the vinegar, brown sugar and ice cubes, then add the pork tenderloins.ย I place the brining bag in a bowl or a large liquid measuring cup in order to prop it up and make it easier to work with. Make sure both of the pork tenderloin pieces are completely submerged in the brine. ย
- Dry before seasoning: When your pork tenderloins are done brining, rinse them in cool water. If you donโt rinse the pork, it will be too salty โ so donโt forget this step!ย Next, dry them completely with paper towels so the rub will stick.
STEP 2: make dry rub and sauce
- Make the dry rub:ย While the pork is brining, youโll make the dry rub and the balsamic sauce.ย Mixย chili powder, garlic powder, salt, onion powder, paprika and pepper together. These spices create a wonderful flavor base for any sauce direction you want to go.ย We will add the herbs directly to the sauce so they donโt burn when we sear the pork. Youโll reserve 1 teaspoon spice mix to add to the vegetables before roasting.
- Make balsamic sauce:ย In a separate medium bowl, whisk together the balsamic vinegar, honey, Dijon and herbs.
STEP 3: prep veggies (optional)ย
- Roast Potatoes: While the pork is brining, get the potatoes roasting.ย They need a head start in the oven because they take longer to cook than the pork tenderloin and the broccoli. ย Weโll toss them in olive oil, reserved spices, balsamic sauce, salt and pepper. SO GOOD. ย I like to roast them cut side down for optimal crispiness.
- Broccoli:ย When the potatoes come out of the oven, push them to one side of the pan and add the broccoli to the other. Youโll toss them in the same medley of olive oil and seasonings.ย Set aside.
STEP 4:ย SPICE RUB PORK
- Dry rub the pork.ย Evenly shake the spice mix over the pork tenderloins and pat it into the pork on all sides.
STEP 5: sear the pork
- Heat the skillet.ย Heat vegetable oil over medium-high heat and swirl the pan to evenly coat the bottom with oil.ย Donโt substitute olive oil for vegetable oil because we need an oil with a high smoking point. You will want to use a large cast iron skillet and squish the pork tenderloin in the best you can. ย
- Sear pork: Add pork tenderloin and sear until golden on all sides. ย You may need to work in batches. ย Searing the pork creates a caramelized crust which locks in the juices and creates complex flavors that cannot be achieved any other way. It also helps our dry rub stick to the pork and not wash away with the balsamic sauce.
STEP 6: wrap the pork tenderloin in foil
- Add balsamic sauce: Place the seared pork tenderloins on their own sheet of foil. ย Make sure the foil is long enough to completely enclose the pork.ย
- Wrap in foil: Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pats of butter. Bring up the sides of the foil and completely enclose each tenderloin.ย Transfer pork pouches to the middle of the baking sheet in between the veggies.
step 7: roast the pork tenderloin
- Bake:ย Bake the balsamic pork tenderloin until it reaches desired temperature. To check the temperature, insert a digital probe thermometer through the foil as it bakes or check with an instant read thermometer. Your vegetables should be done at the same time as the pork, but if not, remove the pork to cutting a board, and continue roasting vegetables an additional 5-10 minutes or until tender.
How long cook pork tenderloin at 400 degrees?
There are several variables when it comes to cooking pork tenderloin, specifically the size and moisture capacity of the meat.ย Expect the pork tenderloin to take anywhere from 15 to 25 minutes.ย
STEP 7: rest the pork
- Let pork rest.ย Transfer pork to a cutting board and carefully open the foil because a lot of steam will escape. Let the pork rest for 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork.ย Dig in!
How to Make Pork Tenderloin Ahead of Time
This pork tenderloin is easy to prepare ahead of time so all you have do to is pop it in the oven and bake or you can prep it up to different stages:
โขBrine:ย Brine the pork, rinse and dry, wrap in plastic wrap and refrigerate 24 hours ahead of time.
โขRub:ย Brine, rinse, dry and coat with dry rub.ย Cover with plastic wrap and refrigerate up to 24 hours.
โขSear:ย Brine, rinse, dry, spice rub and sear.ย Let cool, then cover with plastic wrap and refrigerate up to 24 hours.ย Let sit at room temperature for 30-60 minutes before baking.
โขSauce:ย Can be whisked together and stored in an airtight container for up to 2 days.
โขEverything!ย If you want the pork tenderloin almost ready to go, add the seared pork to a resealable bag along with the balsamic sauce (donโt forget to remove some for the veggies).ย Place in the refrigerator for up to 24 hours, turning a few times to evenly distribute the balsamic sauce.ย Note, you should not store the pork tenderloin in foil with the sauce because a chemical reaction could spoil the pork. When ready to bake, transfer the pork to foil, pour the sauce over top and top with butter.ย Let sit at room temperature for 30-60 minutes before baking.
TIPS TO COOK the best roasted PORK TENDERLOIN
The best roasted pork tenderloin is achieved by following a few key techniques:
PORK cooking temperature
The USDA guidelines state that pork can be safely consumed when cooked to an internal temperature of 145 degrees F with a resting time of three minutes, but anywhere between 145 degrees F (medium-rare) and 160 degrees F (medium) is considered acceptable.
Your tenderloin will increase in temperature anywhere from 5-10 degrees as it rests, so I remove my pork as soon as it hits 145 degrees F for juiciest pork.
Balsamic Pork Tenderloin Recipe Variations
This roasted pork tenderloin is fabulous as is or you can use the basic cooking technique and make it your own.ย Here are a few ideas:
Serving Suggestions for Roasted Pork Tenderloin
This Balsamic Pork Tenderloin pairs beautifully with practically everything!ย If you make it a sheet pan with broccoli and potatoes, it really doesnโt need anything, else, possible a green salad.ย If you skip the sheet pan veggies, here are some more favorites to choose from:
what do with LEFTOVER PORK tenderloin
If you are fortunate enough to have leftover pork tenderloin, it reheats beautifully or you can repurpose it in sandwiches, wraps, eggs, omelets, breakfast hash, hash browns,ย breakfast enchiladas,ย breakfast casseroles,ย salads, pastas or pasta salads, rice, soups (amazing in ramen) or plain.ย It is also tasty jazzed up with other sauces.
How to Store Balsamic Pork Tenderloin
Leftover pork tenderloin should be stored in an airtight container in the refrigerator for up to 5 days; freeze beyond that.
How to Freeze Pork Tenderloin
You can freeze pork tenderloin whole, chopped or in slices. ย Frozen pork tenderloin should be used within 3-4 months.ย Thaw in the refrigerator overnight before reheating.
HOW TO REHEAT PORK tenderLOIN
โขStove:ย heat a drizzle of olive oil in a large skillet over medium-low heat along with a splash of water. Add sliced pork in a single layer and heat through, flipping halfway.
โขMicrowave:ย transfer sliced pork tenderloin to a microwave-safe dish and microwave for 1 minute, then at 15-second intervals, as needed.
Balsamic Pork Tenderloin Recipe FAQs
DO I NEED TO REMOVE THE SILVERSKIN BEFORE COOKING?
The silverskin is part of a sinew on one side of the pork and looks like thin, silvery fat.ย It is best removed because it doesnโt melt like fat and can become tough and chewy once cooked. Many packages will come pre-trimmed and ready to go or itโs easy to trim yourself.
How to remove silverskin
There isnโt anything special or complicated about removing the silverskin. To remove, slip a sharp knife in between the silverskin and the meat to create a โtab.โ Angle the knife so the blade is facing toward the silver skin way from the meat.ย Hold the tab taught while you cut the silverskin with a sawing motion until itโs cut free.
How to check pork cooking temp
The most accurate way to check the internal temperature of pork tenderloin is with an instant read thermometer inserted into the thickest part of the tenderloin. Instant read thermometers eliminate all of the guesswork โ you simply cannot make perfectly cooked pork tenderloin without one!
You can pick up an inexpensiveย instant read thermometerย at the grocery store or Amazon, or I HIGHLY recommend thisย digital probe thermometerย โ you will never overcook any protein again!ย Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ยฑ1.8ยฐF (ยฑ1ยฐC).ย
Best of all, this digital thermometer comes with two probes.ย You insert one probe into each of the pork tenderloins (through the foil) and you leave it in the pork while it cooks, whether on the stove, grill or oven.ย Set the desired temperature and an alarm will ring as soon as it reaches the set temperature.ย This works particularly well when cooking pork tenderloins of different sizes/thickness because they will be done at different times.ย Now, just walk away and be rewarded with succulently juicy roasted pork tenderloin every time.
can pork tendelrion be pink?
Yes, pork tenderloin is safe to consume when a thermometer inserted into the thickest part of the meat registers 145 degrees F which means it will be slightly pink inside.
This 145-degrees temperature is 15 degrees less than the old standards of 160 degrees F which would mean the pork would be completely cooked through without any pink.ย The research shows, however, that 145 degrees F is the same safety-wise as cooking pork to 160 degrees F AND yields much more tender pork.
This is what your pork will look like with the allotted 5-minute resting time:
โขpork taken out at 145 F, will rise to 150 F โ slices will be somewhat pink and moist
โขpork taken out at 150 F, will rise to 155 F โ slices will be a little pink and moist
โขpork taken out at 160 F, will rise to 165 F โ slices will not be pink but still should be relatively moist
Looking for more ways to use delicious pork tenderloin?
Try these top-rated recipes!
Best Baked Pork Tenderloin: My most popular pork recipe!ย Itโs prepared in a similar manner for melt-in-your-mouth-tender pork dripping with buttery garlic herb flavor.ย
Roasted Hoisin Blackberry Pork Tenderloin: A readersโ all-time favorite smothered in a delectable Blackberry Hoisin Ginger Glaze that will have you licking your plate!ย ย
Sheet Pan Chili Dijon Pork Tenderloin: Is a complete meal roasted with fingerling potatoes and green beans with a sweet, tangy sensational glaze.
Cajun Pork with Pineapple Glaze:ย Spiced rubbed and smothered in a tangy pineapple glaze for layers of sweet, tangy yum!
WANT TO TRY THIS pork tenderloin RECIPE?
PIN ITย TO YOUR pork, sheet pan, or DINNER BOARD TO SAVE FOR LATER!
FIND ME ON PINTERESTย FOR MORE GREAT RECIPES!ย I AM ALWAYS PINNING :)!
ยฉCarlsbad Cravingsย by CarlsbadCravings.com
Roasted Balsamic Pork Tenderloin
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
PORK AND VEGGIES
- 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 โ 2 ยฝ lbs. total)
- 3 cups broccoli florets (optional)
- 1 pound baby Dutch potatoes, quartered or halved if smaller (optional)
- vegetable and olive oil
- salt and pepper
- 2-3 tablespoons butter sliced into 6 pats
PORK BRINE
- 1/4 cup kosher salt
- 4 cups warm water
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 cup ice cubes
SPICE MIX
BALSAMIC SAUCE
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 1/2 tsp EACH dried oregano, dried basil, dried thyme
- 1/4 teaspoon red pepper flakes
Instructions
- Prep: Preheat oven to 400 degrees F. Line a half-rimmed baking sheet with foil for easy cleanup and spray with cooking spray. On the counter next to the stove, lay out two long pieces of foil that will be used to enclose each tenderloin separately after searing.
- Brine: In a gallon-size freezer bag (I prop it up in a larger bowl), mix kosher salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.
- Spice Mix and Sauce: While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl. Remove 1 teaspoon to use on the vegetables. In a separate medium bowl, whisk together the Balsamic Sauce ingredients. Lastly, prepare the veggies:
- Potatoes (optional): Add potatoes to the prepared baking sheet. Toss with 1 tablespoon Balsamic Sauce, 1 tablespoon olive oil, ยฝ teaspoon reserved Spice Mix, ยผ teaspoon salt and โ teaspoon pepper then spread into an even layer. Bake potatoes at 400 degrees F for 15 minutes then remove the pan from the oven.
- Broccoli (optional): Push the par-cooked potatoes to one side of the pan (keep in a single layer). Add the broccoli and toss with ยฝ tablespoon Balsamic Sauce, 1 tablespoon olive oil, ยฝ teaspoon reserved Spice Mix, ยผ teaspoon salt and โ teaspoon pepper. Push to the opposite side of the pan in a single layer. Set aside.
- Spice and Sear Pork: Evenly rub the dried pork all over with spice mix. Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to prepared foil.
- Add Balsamic Sauce: Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pats of butter. Bring up the sides of the foil and completely enclose each tenderloin (see photos in post). Transfer pork pouches to the middle of the baking sheet in between the vegetables.
- Bake: Bake at 400 degrees F until pork registers between 145 and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one tenderloin from the oven before the other. Your vegetables should be done at the same time as the pork, but if not, remove the pork and continue roasting vegetables an additional 5-10 minutes or until tender.
- Rest: When pork is done, transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape); let stand 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork. Season with additional salt and pepper to taste.
Video
Notes
MAKE AHEADย
This pork tenderloin recipe can be completely prepared ahead of time or prepped up to different stages such as brining, rubbing, searing and making the sauce.ย To fully prep ahead:- Add the seared pork to a resealable bag along with the balsamic sauce (donโt forget to remove 1 ยฝ TBS sauce for the veggies).ย
- Place in the refrigerator for up to 12 hours, turning a few times to evenly distribute the balsamic sauce.ย Note, you should not store the pork tenderloin in foil with the sauce because a chemical reaction could spoil the pork.
- When ready to bake, transfer the pork to foil, pour the sauce over top and top with butter.ย Let sit at room temperature for 30-60 minutes before baking.
HOW TO Store and REHEATย
- To store:ย Store in an airtight container in the refrigerator for up to 5 days.
- To freeze: Freeze pork tenderloin whole, chopped or in slices. ย Frozen pork tenderloin should be used within 3-4 months.ย Thaw in the refrigerator overnight before reheating.
- Stove:ย Heat a drizzle of olive oil in a large skillet over medium-low heat along with a splash of water. Add sliced pork in a single layer and heat through, flipping halfway.
- Microwave: Transfer sliced pork tenderloin to a microwave-safe dish and microwave for 1 minute, then at 15-second intervals, as needed.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
jk says
Jennifer, always looking for new pork tenderloin recipes and this one looks like a winner. My question is: I donโt care for mustard, therefore, can you recommend and alternative ingredient? Many thanks.
Jen says
Hi JK, you can just omit it if youโd like but you really canโt taste the mustard โ it just adds a layer of tanginess. Iโm excited to hear what you think of this recipe!
Maggie says
Can I use cayenne pepper instead of red pepper flakes? If so do I use 1/8 teaspoon of cayenne peeper.
Jen says
Yes and yes! 1/8 tsp is perfect.
Kelly says
I made this tonight and it was spectacular! Thank you!
Jen says
Thank you so much for the rave review Kelly!
Roxann Mrochko says
Jen,
I have a heart condition and have to limit salt a great deal. I use a little adolphโs (because itโs 60%less sodium) when I have to use it. So my question is do I need to brine it? Or can I sprinkle the adolphโs on it?
Jen says
Hi Roxann, the brining tenderizes the pork so you can certainly skip it and add adolphโs on to taste. The pork will still be tasty!
Jan Rickey says
This was fabulous! I will be making this again and again!
Jen says
Thank you!! Iโm so happy to hear this will be a repeat!
Mary drew says
Can you substitute the brown sugar with something sugar free.
Jen says
I havenโt used an alternative, but you could give stevia a try. It doesnโt caramelize like sugar, but it will add sweetness to the brine. I would use 1/2 teaspoon, as it is much sweeter than sugar. Hope this helps!
Carol Van Dorn says
If I use only 1 tenderloin do I reduce the brine as well?
Jen says
You could leave it as is or you can half the recipe. Just make sure there is enough of the brine to submerge the pork in liquid. Hope you enjoy!
Linda Prechtl says
This was amazing!!! I have some maple balsamic so I used that (Galena Garlic Co). I halved the chili powder because my husband is extremely sensitive to it. I love how tender the brining made the roast. I wonder if you could do the same thing with steaksโฆ..
Jen says
Hi Linda! Thank you so much for your awesome review! It made my day to hear that you loved the brining technique! For steak, the dry brining method is usually preferred by adding kosher salt and other seasonings and letting it sit uncovered in your fridge for up to 48 hours allowing the seasonings to penetrate. This also will help it have a delicious crust when cooked. You can check out my Grilled sirloin steak recipe if youโd like! https://capital-axis.live/grilled-sirloin-steak/#wprm-recipe-container-44811%3C/a%3E%3C/p%3E
Dorothy says
This looks delicious! Iโm staying away from cooking/baking with aluminum foil. Do you have an alternative suggestion? Thanks!
Jen says
Hi Dorothy! If you have a Dutch oven then that will help retain the moisture in the meat! Cheers!
Liz says
Made this for dinner tonight. Used the grill instead of the oven. Turned out fantastic. The only change was a flipped the amount of the paprika and chili powder. Grilled the potatoes and veg on the grill as well โ adding the dry rub to them as well.
Jen says
Yum! Thank you for sharing your review of this recipe Liz!
Marianne says
Iโm trying this recipe this week it sounds delicious but one small comment, not about the recipe.
Your recipes sometimes include โpadsโ of butter. Itโs not pads, but pats of butter, pats.
Iโm a subscriber.
Jen says
Oh my goodness, thank you so much! Updating now!
Scott says
If you only do one tenderloin, do you just cut other ingredients in half? I am using the pre-packaged Costco tenderloins.
Jen says
Hi Scott! Thanks so much for your question and your interest in this recipe! Yes you can go ahead and cut all the other ingredients in half for just 1 pork tenderloin! I hope you love it!