Balsamic Pork Tenderloin
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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!
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!
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: Pork tenderloin is a smaller, thinner cut that comes from the muscle that runs along the backbone. It’s highly tender as it’s a muscle that does little work.
- 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.
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.
Recipe Notes:
Pork tenderloin is a smaller, thinner cut that comes from the muscle that runs along the backbone. It’s highly tender as it’s a muscle that does little work. Pork loin, on the other hand, is larger and wider, and can be sold bone-in or boneless. It comes from the back of the pig.
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.
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.
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.
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Balsamic Pork Loin
Ingredients
- 1/4 cup Balsamic Vinegar
- 1/4 cup dry white wine
- 2 cloves garlic (minced)
- 1/2 cup olive oil
- 1/3 cup honey
- salt and pepper
- 1½-2 lb pork loin
- 1 cup baby carrots
- 1/2 lb baby potatoes (quartered)
- 1 medium onion (sliced)
- fresh rosemary
Instructions
- Combine the vinegar, wine, garlic, oil, and honey in a large Ziploc or container with a secure lid. Whisk to combine.
- Add the pork to the marinade and refrigerate two hours or up to overnight.
- 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.
- Place the pork loin in the middle of the pan and generously season with salt, pepper, and rosemary.
- Bake 1 hour or until the roast reaches 160 degrees. Rest ten minutes and enjoy.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I grew up on a pork farm — you have the description of pork tenderloin and pork loin are wrong and the exact opposite of reality. Pork tenderloins are the smaller thinner pieces of meat and meat labeled ‘Pork Loin’ at the market are the larger roasts. Pork chops are cut from these, hence loin chops. All of your pictures are of a ‘Pork Loin’ as this cooks to a paler shade than ‘pork tenderloins’ do. Pork tenderloins only take about 15-20 minutes to cook and are the filet mignon of the pig, red color when raw and dark pink when cooked. Also, pork is no longer cooked to 160, – it is well done at this temp. 145 degrees is the recommended temperature.
Great catch, Janet. It’s been a little while since I’ve made this recipe. I’ve updated the post.