Savory Balsamic-Glazed Pork Tenderloin with Roasted Potatoes
This exquisite recipe for Savory Balsamic-Glazed Pork Tenderloin takes the classic preparation of pork to new heights. Crafted with high-quality pork tenderness, the dish is enhanced with a rich balsamic vinegar reduction featuring hints of brown sugar and garlic, which adds a sweet and tangy glaze that penetrates the meat. Searing the pork first locks in the juices, creating a succulent result that is perfect for dinner parties or everyday meals. Pair it with roasted baby potatoes tossed in olive oil and herbs for a hearty and satisfying dish. Best enjoyed hot right out of the oven, this tenderloin also makes for delicious cold leftovers, perfect for lunch the next day. Prepare to impress with this delightful meal that embodies the essence of home-cooked comfort food.
N/A
Servings
150
Calories
8
Ingredients
Ingredients
Pork Tenderloin
1 1/2 lbs (Rinsed, trimmed, and seasoned with salt and pepper.)
Olive Oil
1 teaspoon (Used for searing the pork.)
Salt
1/4 teaspoon (Seasoning for pork.)
Ground Black Pepper
1/8 teaspoon (Seasoning for pork.)
Balsamic Vinegar
1/3 cup (Used in glaze preparation.)
Crushed Garlic
1/2 teaspoon (Used in glaze preparation.)
Brown Sugar
2 tablespoons (Firmly packed, used in glaze preparation.)
Baby Potatoes
1 lb (Cleaned and halved, optional side dish.)
Instructions
1
1. Preheat your oven to 375°F (190°C).
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2. Rinse the pork tenderloin under cool running water and trim away any excess fat. Pat it dry with paper towels and season it generously with salt and ground black pepper.
3
3. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the pork tenderloin to the skillet. Sear each side for about 3-4 minutes, or until it develops a deep golden-brown crust all over. Once browned, remove the pork from the skillet and place it on a warm plate to rest.
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4. Reduce the heat to medium and add the balsamic vinegar to the hot skillet. Use a wooden spoon to stir, scraping up any flavorful browned bits from the bottom of the pan. Let the vinegar cook for about 2 minutes.
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5. Stir in the brown sugar and crushed garlic, mixing well. Allow the glaze to simmer for an additional 3-4 minutes, letting it thicken slightly.
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6. Return the seared pork tenderloin to the skillet, spooning the glaze over the top to coat it evenly.
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7. Transfer the pork tenderloin to a small roasting pan. If desired, add baby potatoes around the pork, seasoned with olive oil, salt, and pepper. Roast in the preheated oven for 30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
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8. Once cooked, remove the pork from the oven, cover it loosely with foil, and let it rest for 5 minutes before slicing. Before serving, drizzle any remaining pan juices over the top of the sliced pork.
Nutrition Information
6g
Fat
9g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The recipe uses 1 1/2 lbs of pork tenderloin, which should be rinsed, trimmed, and seasoned.
What temperature should I preheat my oven to?
The oven should be preheated to 375°F (190°C).
What is the recommended internal temperature for the pork?
The pork tenderloin should reach an internal temperature of 145°F (63°C) before being removed from the oven.
How long should I sear the pork tenderloin?
Each side of the pork should be seared for about 3-4 minutes until it develops a deep golden-brown crust.
What ingredients make up the balsamic glaze?
The glaze consists of balsamic vinegar, firmly packed brown sugar, and crushed garlic.
Do I need to rest the meat after cooking?
Yes, you should cover the pork loosely with foil and let it rest for 5 minutes before slicing to keep it succulent.
What type of potatoes are best for this dish?
The recipe recommends using 1 lb of baby potatoes, cleaned and halved, as a side dish.
How many calories are in one serving?
There are approximately 150 calories per serving.
Is this recipe considered healthy?
Yes, the recipe is tagged as 'healthy' and features lean pork tenderloin and roasted vegetables.
What should I do with the remaining pan juices?
The remaining pan juices should be drizzled over the top of the sliced pork before serving.
How long does the glaze need to simmer?
After adding the sugar and garlic, let the glaze simmer for an additional 3-4 minutes until it thickens slightly.
How much fat is in this recipe?
Each serving contains approximately 6g of fat.
Can this pork be eaten the next day?
Absolutely, this tenderloin makes for delicious cold leftovers, perfect for lunch the next day.
What is the purpose of searing the meat first?
Searing the pork first locks in the juices, ensuring a succulent result.
How much balsamic vinegar is required?
The recipe calls for 1/3 cup of balsamic vinegar.
What seasoning is applied to the pork?
The pork is seasoned with 1/4 teaspoon of salt and 1/8 teaspoon of ground black pepper.
How much protein is in this dish?
There is 12g of protein per serving.
How many carbohydrates are in a serving?
There are 9g of carbohydrates per serving.
What size skillet should I use?
A large skillet is recommended for searing the pork and preparing the glaze.
How much garlic is used in the glaze?
The recipe uses 1/2 teaspoon of crushed garlic.
How long do the pork and potatoes roast together?
They should roast in the oven for approximately 30 minutes.
What should I do with the browned bits in the pan?
Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan while stirring in the vinegar.
How much olive oil is needed for searing?
You will need 1 teaspoon of olive oil for searing the pork.
How do I prepare the baby potatoes?
Clean and halve the potatoes, then season them with olive oil, salt, and pepper before roasting.
How much brown sugar is used in the recipe?
The recipe requires 2 tablespoons of firmly packed brown sugar.
Is the pork tenderloin rinsed before cooking?
Yes, the instructions suggest rinsing the pork under cool running water and patting it dry before seasoning.
What tags are associated with this recipe?
Tags include pork, tenderloin, balsamic vinegar, easy recipe, roasted potatoes, dinner, comfort food, leftovers, and healthy.
How many main ingredients are listed for this recipe?
The ingredient count for this recipe is 8.
Is there any fiber or sugar data available for this recipe?
Fiber and sugar content values are not provided in the nutritional data for this specific recipe.
What is the best way to enjoy this dish?
It is best enjoyed hot right out of the oven for a hearty and satisfying dinner.