Balsamic glaze on pork tenderloin that is deliciously salty and sweet.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup brown sugar
- ½ cup water
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, crushed
- 1 ½ teaspoons ground sage
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 (1 1/2 pound) pork tenderloins
- 1 tablespoon olive oil, or as needed
Instructions
- Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking sheet.
- Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
- Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 508 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I sprinkled the meat with salt, pepper, garlic powder, and onion powder and then browned it on all sides. I then put it in the slow cooker topped with the glaze and cooked it for 2.5 hrs. My husband, who isn’t fond of pork tenderloin, declared this a 5 star recipe! This is how I’ll make pork tenderloin from now on!
This is close to a recipe I once had but misplaced. My old recipe had, more brown sugar, molasses and mustard in it but I have no idea of the portions…
I added onion powder, placed tenderloin in crock pot with chunks of apple then added glaze and cooked on high for 2.5 hours. Should have added more cornstarch as apples put off liquid but tastes fantastic. My neighbor wanted recipe. Will make again.
Fantastic! It’s my new favorite recipe. No changes to this recipe needed and am serving it for Christmas Dinner. I made the sauce first then I seasoned the pork I placed the pork it in my Crockpot, covered it with the sauce and cooked it on high for 2 1/2 hrs. Perfect!
It was easy, and best of all, tasted great. I added some small, whole potatoes around the edges, and it was all done in one pan. Delicious. I’ll be doing this again.
This was really good and tender. I did change one ingredient: I used 1/4tsp. garlic powder instead of fresh. I don’t like a strong garlic taste. We will be making this again.
Very good, meat was tender, added onion powder, Montreal steak spice to rub and let sit for two hours before cooking. Remember to line pan with aluminum foil!
Excellent recipe. Very simple and very very good. I did take one reviewer’s suggestion to allow some time for the rub to sit on the tenderloins.
This is a great recipe! Not much prep so works any day of the week. Just a few on-hand ingredients. Which I really appreciate. And so tasty. My husband and I totally enjoyed this dish!
Served with a variety of baked winter squashes, which complemented the flavor.
Yummy! No changes
I made this with no changes and it was terrific. 40 minutes of total cooking time brought the interior temperature to 175, so for some that might be too long. I’ll take it out earlier next time I make it. But it tasted fantastic. My wife was very impressed.
This was excellent. I used rosemary instead of sage & a little onion powder & chili powder to rub into tenderloins along with garlic and salt & pepper. Let it sit in fridge for about 3-4 hours with rub before browning-I pierced both sides with fork then rubbed in olive oil. Used same pan I browned meat in to roast tenderloins in oven. I had a high quality balsamic vinegar which I’m sure helped with taste. Will definitely make again.
Delicious. Great flavor. A keeper.
This was awesome. Will definitely make it again.
We thought this was delicious. After reading about the crock pot recipe and how it usually overcooked the meat, I sought out a recipe that would tell me the proper cooking time for the oven. I used a single 2-pound pork loin instead of two smaller ones, which resulted in a slightly longer cooking time but it was still under an hour. I don’t like sage so I used 1 tsp of ground thyme instead, which worked very well. Otherwise I followed the recipe. We had it with sour cream balsamic sweet potatoes and salad. It was an excellent dinner. I used a meat thermometer stuck in the end of the loin while it was cooking, set to 145 degrees and it worked perfectly. The meat was juicy and not overcooked at all.
Loved it! Kids loved it too. The reduction is the key to the flavor. Simple to make on a busy weekday!