Easy,  Entrées,  Recipes

Balsamic Marinated Pork Tenderloin

This simple, comforting pork tenderloin recipe is simple enough for a weeknight and elegant enough for entertaining. It’s been in my family for years, and we enjoy it served with black beans and rice and drizzled with the tangy pan juices.

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This recipe is one of the first things I cooked on a regular basis in my tiny kitchen. It’s an adaptation of a family recipe that my Italian in-laws have been making for years.

Overhead view Balsamic Marinated Pork Tenderloin carved on a cutting board.

The recipe is really flexible. Need to make this for dinner tonight? Give it 2 hours in the marinade. Want to serve it tomorrow? Get it together and pop it in the fridge till tomorrow!

Making a small dinner? Just do 1 or 2 pieces of pork. Have a larger group coming for dinner? Add another 2 pieces to the marinade!

Easy peasy.

Overhead view of a plate of sliced pork tenderloin served with rice and beans

I tend to stock up on pork tenderloin when it goes on sale. I also like picking up larger packs from the wholesale club and dividing it into smaller portions.

It freezes really well, and I love having it on hand for when we’re having company over.

The marinade for this recipe is made up of ingredients I almost always have on hand. Occasionally I won’t have a lemon, but that’s a quick thing to pick up from the store if need be.

Be sure to let your pork rest for about 10 minutes after it comes out of the oven. This will allow the juices to redistribute and will keep the pork from drying out when you cut into it.

Overhead view Balsamic Marinated Pork Tenderloin carved on a cutting board.

There’s no need for dried out leftover pork! I usually cut whichever tenderloin is thinnest first, saving the thicker one for leftovers. When reheating, I pour some of the juices over top and reheat it at 50% power in the microwave.

All these things combined will help ensure your tenderloin stays nice and juicy, even after its initial cook time.

Overhead view of a plate of sliced pork tenderloin served with rice and beans

My family loves having this dish with rice and beans. Specifically steamed basmati rice piled with black beans and finely chopped shallots or red onions. The extra juices from the pork are perfect drizzled over the rice.

For company, I’d probably serve this with rice and beans and a nice salad. Mashed potatoes (like these Instant Pot Mashed Potatoes or these Roasted Garlic Mashed Potatoes) would also be a good choice, with the juices drizzled over top.

3/4 view Balsamic Marinated Pork Tenderloin carved on a cutting board.

What are your family’s favorite comfort food dishes? I’d love to hear about them in the comments section below!

Looking for more comfort food favorites? Check out these 5-star recipes:

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Overhead view Balsamic Marinated Pork Tenderloin carved on a cutting board.

Balsamic Marinated Pork Tenderloin

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 2 hours 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 6 Servings
  • Category: Pork

Description

This simple, comforting pork tenderloin recipe is simple enough for a weeknight and elegant enough for entertaining. It’s been in my family for years, and we enjoy it served with black beans and rice and drizzled with the tangy pan juices.


Ingredients

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 package pork tenderloin (2 pieces – about 2 pounds total)

Instructions

  1. In the bottom of a baking dish, whisk together oil, balsamic, lemon juice, Worcestershire sauce, soy sauce, salt, and pepper. Add pork and turn to coat. Cover baking dish with foil and transfer to the refrigerator to marinate overnight (or at least 2 hours).

     

  2. Preheat oven to 375°F. Remove pork from refrigerator and flip the pork over so the other side is laying in the marinade. Place foil back on and bake in preheated oven for 20 minutes, covered. Remove foil and continue to cook for another 30-40 minutes, until the internal temperature of the pork reaches 145°F.

     

  3. Remove pork to a cutting board and let rest 10 minutes. Skim any excess oil off of the remaining marinade and place the rest in a gravy boat on the side.

     

  4. Slice pork into medallions, pouring some of the sauce over top.

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