Ingredients
For the Pork Tenderloin:
- 1 1/2 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Balsamic Glaze:
- 1 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
For Serving:
- Fresh rosemary or thyme (for garnish)
- Roasted vegetables or mashed potatoes
Instructions
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Prepare the Pork Tenderloin:
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels. This helps the seasoning adhere and promotes a good sear.
- Rub the pork tenderloin with olive oil. Sprinkle the dried thyme, dried rosemary, garlic powder, salt, and black pepper evenly over the meat.
- Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.
- Once the oil is hot, add the pork tenderloin to the skillet. Sear the pork on all sides until it is browned, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
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Prepare the Balsamic Glaze:
- While the pork is roasting, make the balsamic glaze. In a medium saucepan, combine balsamic vinegar, honey, soy sauce, Dijon mustard, and minced garlic.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the heat to medium-low and simmer until the glaze has reduced and thickened, about 10-12 minutes. It should be slightly syrupy.
- Remove from heat and set aside.
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Finish and Serve:
- Once the pork tenderloin is cooked, remove it from the oven and let it rest for 5 minutes before slicing. This helps retain the juices.
- Slice the pork tenderloin into medallions and drizzle with the balsamic glaze.
- Garnish with fresh rosemary or thyme, if desired.
- Serve with roasted vegetables, mashed potatoes, or your favorite side dish.
