Balsamic Pork Tenderloin

This balsamic pork tenderloin recipe is an easy and delicious dinner for any night of the week. Not only is it quick to prepare, but it’s also packed with flavor from the combination of balsamic glaze and herbs. Succulent and juicy and made in the oven OR a slow cooker!

Searching for even more delicious pork recipes? Be sure to try my Sweet Pork, Apple Baked Pork Chops and Pulled Pork Sandwiches!

top down image of a baked pork roast sitting on baked vegetables inside a 9x13 dish on a light brown wooden tabletop

This recipe is brought to you by my friends at Pompeian! All opinions provided in this sponsored post are my own.

Recipe Features

Easy Dinner Idea: This could not be simpler. There is a small amount of prep, marinating the meat, but other than that it’s dump and bake!
TENDER Pork Recipe: Thanks to the marinade, this pork roast will be nice and tender.
Easy to Customize: I included our favorite veggies to make this a full meal. You can swap these out with any of your favorites!

I am the queen of easy dinner recipes. As in, if it is not easy… I am not making it. Seriously. I would much rather spend my time with the family but also enjoy a reeeeeally great dinner. Enter this Balsamic Pork Roast Recipe!

It is easy to make, a one pot dinner, and the ultimate comfort food! Three winning qualities in a meal. The secret is slow roasting (try this in your slow cooker) and marinating with a balsamic glaze. Sounds different, but I promise you will not be disappointed! We make this for guests all of the time and receive rave reviews and even our picky eaters asks for seconds!

Container of Pompeian balsamic vinegar being poured into a zip top bag

Pork Roast Ingredients:

A majority of the ingredients called for are kitchen essentials, which means you will likely have most on hand! Let’s break things down.

Balsamic vinegar: I am a firm believer in quality ingredients that won’t cost you an arm and a leg. Pompeian Balsamic Vinegar is such a great addition to this marinade. It is farmer-crafted from grapes that are harvested in both the US and Spain and blended to perfection. The acid in the vinegar helps to tenderize the pork by breaking down the protein and fat.
Dry white wine: The alcohol in this recipe is used to help tenderize the meat. You could substitute it with white grape juice or chicken stock. Although, the end result won’t be quite the same.
Garlic, Onion, Rosemary: These very basic ingredients are what will take your roast from good to great. Fresh rosemary is my favorite, but you can absolutely substitute with dried.
Olive oil: For over 100 years, Pompeian has had a passion, expertise and dedication to helping bring the best-tasting, highest-quality olive oil to kitchens everywhere. Their Robust Olive Oil is perfect for marinades and priced right!
Honey: Adds a slight sweetness while helping the outside of the pork to caramelize slightly.
Salt and pepper
Pork tenderloin: This is typically a long thicker cut of pork that is located by the roasts.
Vegetables: I opted for red potatoes and baby carrots. However, green beans or brussels sprouts would be a delicious addition! Use what your family enjoys eating.

Uncooked chopped potatoes, baby carrots and onions sitting in a 9x13 dish on a light brownish grey table

How to make a balsamic glazed pork tenderloin:

I really wanted to make this pork tenderloin recipe a full meal. Enter- All of the veggies in my fridge. Carrots, onion, and potato combine in the bottom of the pan and cook to perfection. The juices from your roast and added herbs and spices make this the perfect one pan dinner!

PREP: Combine the vinegar, wine, garlic, oil, and honey in a large Ziploc or container with a secure lid. Whisk to combine.
CHILL: Add the pork to the marinade and refrigerate two hours or up to overnight.
BAKE: Preheat your oven to 350 degrees and mist a 9×13 pan with cooking spray. Place the carrots, potatoes, and onions in the pan. Empty the marinade into the pan and toss to coat. Add the pork tenderloin in the middle of the pan and generously season with salt, pepper, and rosemary.
REST: Bake 1 hour or until the roast reaches 145 °F. Rest ten minutes, or until the temperature reaches 160 °F and enjoy.

Helpful Tools

9×13 Pan: I LOVE my 9×13 pan with a lid (affiliate). This single pan is one of my most used. I love that I can top any leftovers with the lid and pop it straight into the refrigerator. It’s also handy when traveling with a recipe.
Cutting Boards: Using a sharp chef knife and a good set of cutting boards (affiliate) will help this recipe come together quickly.
Chef Knife: Sharp Chef Knife: A sharp knife will save you from kitchen missteps. I really love my misen (affiliate). It is sturdy and sharp which gets me clean cuts every time.

top down image of a 9x13 pan that is filled with cooked potatoes and carrots and topped with a cooked pork loin that has been sliced and fresh rosemary

Recipe Notes:

What is the difference between a pork loin and a pork tenderloin?

A Pork loin will be slightly thinner and strips while a tenderloin is thicker and long like a roast.

Can I substitute the wine?

The alcohol in this recipe is used to help tenderize the meat. You could substitute it with white grape juice or chicken stock. Although, the end result won’t be quite the same.

How do you make this pork roast in the slow cooker?

Can this recipe be made in a slow cooker? Heck yes! Follow these directions to get the best slow cooked pork roast:
Follow the instructions through the marinade process.
Mist the slow cooker with cooking spray.
Place the carrots, potatoes, and onions in the pan. Empty the marinade into the pan and toss to coat.
Place the pork loin in the middle of the pan and generously season with salt, pepper, and rosemary.
Cook on low for 4-8 hours, or until the roast reaches an internal temperature of 160 degrees.

What temperature should pork tenderloin be cooked to?

It is best to remove the tenderloin from the oven when it reaches 145 °F. Let it sit for 10 minutes or until it reaches 160 °F.