Roasted Pork Tenderloin with Balsamic Reduction Easy!
How to Make Roasted Pork Tenderloin With Balsamic Reduction
Roasted Pork Tenderloin is an EASY PEASY meal to throw together but sure won’t taste like you took any shortcuts!.
Pictured above are Roasted Pork Tenderloin with balsamic reduction, MeMe’s Mashed Potatoes, and a light and lovely Squash side dish. All of this was thrown together in about thirty minutes, counting prep and cooking time. The other recipes are found at the bottom of this post. Oh and by the way, if you like, you can adapt this recipe for another meat.
Something to think about…
Serving meals like this one with Roasted Pork Tenderloin for dinner are an important time to connect with family. So when sharing this meal idea with you I wanted to connect about something to think about.
The world of new media can never replace the importance of a hug, a face to face conversation, being a person of honor, dropping off a meal for someone who needs it or being a friend to others.
Inspire someone today. Don’t wait for a stranger to write your obituary, make your life count for something now.
Now let’s make some food!
Ingredients for Roasted Pork Tenderloin include:
- Boneless pork tenderloin (about 1 pound)
- Coarse ground peppercorns
- Kosher salt
- A dried herb of your choice. I’m using basil – because I love Basil.
To decide which herb I want to use in a dish, I usually just open the lids and smell them to see what I’m in the mood for. I’m sure there are more complicated ways to do this, but my smell method has always served me well so I’ll just stick with that. Life is complicated enough.
- For the Balsamic reduction, all you need is Balsamic vinegar and sugar.
- First off, we need to make our reduction. I know that word sounds fancy but it’s not. All it means is that we’re going to cook this until it boils down to about half as much. If you don’t like Balsamic, this tenderloin is also delicious without it so feel free to skip these steps. I LOVE the gentle, yet sweet tang this gives it though. My husband, who is not a vinegar fan, also really enjoys this.
- Pour balsamic vinegar into a saucepot and place over medium heat, stirring often.
- Once it comes to a boil, reduce heat and simmer until it’s cooked down to about half as much as you started out with, still stirring often.
- This will take about ten minutes. During this time, prepare to have your sinuses cleaned out with the vapors!
- Remove from heat and stir in sugar until dissolved. Set aside and let cool. I like to refrigerate mine to get it even thicker.
You can even make this the day before if you want.
- Now that big old package I showed you at the start actually has two pork tenderloins in it.
- I’m going to freeze one for later because one is plenty to feed my family.
- Place your pork tenderloin on a greased baking sheet.
- Sprinkle BOTH SIDES with cracked pepper, dried herb of your choice, and kosher salt.
You can just eyeball this but if I had to guess how much I used I’d say about a 1/2 tsp coarse pepper, 1/2 tsp kosher salt, and 1 teaspoon dried herbs per side.
- Bake this at 475 for 10 minutes.
- Flip and bake 10-15 minutes more, or until no longer pink in the center. I stick a sharp knife down in the middle and open it up a little bit to have a peek.
- Remove tenderloin from oven and allow it to rest for 5-10 minutes before slicing.
Drizzle pork slices with Balsamic Reduction just before serving.
Ingredients
- 1 pork tenderloin not whole pork loin but tenderloin, about 1 pound
- 1 teaspoon coarse ground black pepper
- 1 teaspoon kosher salt
- 2 teaspoons dried herb of your choice I used basil
To make 3/4 cup Balsamic Reduction:
- 1 +1/4 cup Balsamic Vinegar
- 2 Tablespoons sugar
Instructions
- Preheat oven to 475.
- In small sauce pot, pour balsamic vinegar. Bring just to a boil over medium heat, while stirring constantly. Reduce heat to medium and continue to cook, stirring often, until it is reduced by about half. Remove from heat and stir in sugar until dissolved. Set aside and allow to cool while you prepare roast.
- Spray baking sheet with cooking spray and place tenderloin on it.
- Sprinkle each side with salt, pepper, and herb of your choice.
- Bake for ten minutes, flip over, and bake 10-15 minutes more, or until no longer pink in the center.
- Allow to rest 5-10 minutes before slicing. Drizzle slices with Balsamic reduction when serving, if desired.
Nutrition
The Mashed Potatoes pictured in this roast pork tenderloin recipe can be found by clicking here, and the squash dish can be found by clicking here.
You may also like these recipes:
Chicken Tenderloins Without the Grill
Oven Roasted Butter And Herb Corn
“As you read my stories of long ago I hope you will remember that the things that are truly worthwhile and that will give you happiness are the same now as they were then. Courage and kindness, loyalty, truth, and helpfulness are always the same and always needed.”
~ Laura Ingalls Wilder
Submitted by Jenny. Click here to submit your quote!
I made your whole meal tonight and it was delish! I cooked the pork loin on the grill and also cooked the squash on the grill (sliced longways). I didn’t care for the balsamic reduction (I was surprised I didn’t – I think it was just too sweet for me), but my hubby really liked it. And both of my boys, one of whom is EXTREMELY picky, loved the mashed potatoes!
I am glad to hear that over-all everyone enjoyed it Lisa!!!
I have a package of pork tenderloins in the freezer, I know what we are going to have for next Sunday’s dinner! Thanks!
Enjoy some for me Cassie!!
Hey, Christy, one of my best memories from my growing up years was the pork roast, rice and gravy, black eye peas, cole slaw, and cornbread meal my mom used to make. It became our traditional New Year’s dinner, although we enjoyed it throughout the year, as well. Growing up in southern Louisiana provided a wonderful opportunity to learn to prepare good ole Southern food, compliments of my mom’s patient tutoring. : o ). Whenever I stir up a roux, the mouthwatering smell and the deep, rich brown color sweep me back to my childhood.
Thanks for sharing the obituary. What a lovely tribute to an ordinary man’s life. It is a true testimony that, in the end, all that matters is how we are remembered.
Blessings,
Stacy
What wonderful memories Stacy!! And you are right, that is all that matters at the end of things.
thank you for all the inspiration that you provide. Your love of others really shows… and your meals looks delicious!
thank you for all the inspiration that you provide to others, your love of others really shows… and your meals looks delicious!
Thank you Cynde!!!
My herbed pork loin is even easier. I use salt, pepper, maybe a little garlic powder, then roll it in a whole cup of chopped fresh rosemary. Throw it in the slow cooker and let it cook for around 6 hours. You don’t have to add any liquid. Maybe the last couple of hours I’ll throw in some new potatoes and baby carrots. It’s hard to get it out of the pot because its falling apart in chunks. It’s sooo good! Even better the next day….take an onion roll, heat some of the pork and add that with a slice of swiss cheese. Yum!!!
Thank you for sharing the obituary of Mr Edmund C Upton. What an inspiring obituary. I could tell he was truly loved by his community. His positive actions made a big impact to the lives of those he touched. This really has me thinking about how I can touch the lives around me. Sometimes the simple gestures are the ones that touch people the most. Thanks for sharing, Christy. This has made me realized that I am needed by others. : )
I like the way you think Darrelyn!!! We are ALL needed and loved and we should all strive to make a difference somehow or another.