Tender, juicy pork tenderloin with a rich balsamic glaze that caramelizes beautifully in the oven. This elegant yet simple dish delivers restaurant-quality results perfect for both weeknight dinners and special occasions.
Recipe Details
Ingredients
- 600g pork tenderloin, trimmed
- 120ml balsamic vinegar
- 60ml honey
- 4 cloves fresh garlic, minced
- 15ml fresh rosemary, chopped
Instructions
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Preheat your oven to 220°C (425°F). Pat the 600g pork tenderloin dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
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In a small saucepan, combine the 120ml balsamic vinegar, 60ml honey, and 4 cloves fresh garlic. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until reduced by half and syrupy.
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Heat an oven-safe skillet over medium-high heat with a drizzle of oil. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
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Brush half of the balsamic glaze over the pork and sprinkle with the 15ml fresh rosemary. Transfer the skillet to the preheated oven.
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Roast for 15-18 minutes, or until the internal temperature reaches 63°C (145°F) for medium. Brush with remaining glaze halfway through cooking.
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Remove from oven and tent with foil. Let rest for 10 minutes before slicing into medallions. The temperature will rise to 65°C (150°F) during resting. Drizzle with any pan juices before serving.
Tips
Perfect Doneness: Use a meat thermometer for accuracy. The pork is safe at 63°C (145°F) and will be slightly pink in the center, which keeps it juicy and tender.
Glaze Consistency: If your glaze becomes too thick, add a tablespoon of water. If too thin, continue simmering. It should coat the back of a spoon when ready.
Make-Ahead: The balsamic glaze can be made up to 3 days in advance and stored in the refrigerator. Warm gently before using.
Serving Suggestions: Slice and serve over creamy polenta, roasted vegetables, or a bed of arugula. The sweet-tangy glaze pairs beautifully with roasted Brussels sprouts or sweet potatoes.
Storage: Leftover pork keeps for 3 days in the refrigerator. Slice cold for sandwiches or reheat gently in the microwave with a splash of water to maintain moisture.
Wine Pairing: This dish pairs excellently with a medium-bodied red wine like Pinot Noir or a crisp white like Pinot Grigio.