Balsamic Marinated Pork Tenderloin
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This simple, comforting pork tenderloin recipe is simple enough for a weeknight and elegant enough for entertaining.
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.
Balsamic-marinated pork tenderloin is always a hit with my family.
We enjoy it served with black beans and rice and drizzled with the tangy pan juices.
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.
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.
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.
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.
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:
- Sausage and Peppers
- Skillet Lasagna with Lamb, Ricotta + Mint
- Latin-Spiced Pork + Squash Skillet with Chili Lime Cherries
- Ravioli Lasagna
- Instant Pot Herbed Pot Roast
- Grilled PB&J Sticks
- Garlicky Littleneck Clams with Bacon + Wine Over Sautéed Spring Veggies
- Instant Pot Beef Goulash
- Waffle Pulled Pork Eggs Benedict
- Instant Pot Chicken, Bacon, and Potato Soup
- Roast Chicken with Dijon Root Vegetables
- Our Favorite Sloppy Joe Sandwiches
- Roasted Garlic Gruyère Pull-Apart Bread
- Rosemary Beef & Peas Over Grits
- Bar-B-Q Pulled Pork Fries with Cole Slaw
- Spicy Turkey Three-Bean Chili
- Buttered Pasta with Peas, Egg and Garlic
Balsamic Marinated Pork Tenderloin
- Prep Time: 2 hours 5 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 Servings 1x
- Category: Pork
- Method: Oven
- Cuisine: American
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
- 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).
- 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.
- 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.
- Slice pork into medallions, pouring some of the sauce over top.
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 3 g
- Sodium: 386.8 mg
- Fat: 22 g
- Saturated Fat: 3.7 g
- Carbohydrates: 4.5 g
- Fiber: 0 g
- Protein: 32.2 g
- Cholesterol: 98.2 mg
Keywords: pork tenderloin, marinated pork tenderloin, easy dinner
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30 Comments
Elisabeth
This looks great – I love balsamic!
I tagged you on my blog today. 🙂
Katy ~
LOL about the wine. The marinade sounds very good. I like that it’s comprised of pantry ingredients. Will have to give this one a try.
Terri
Okay Ash – I love, love, love that plate! Where’s it from?????
Ashley
I found it at Bed Bath and Beyond. I grabbed 2 little plates and a giant bowl with the same pattern. I did a quick search on their site and found this for you: http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=108435
Ashley
Oh no – that made me see that they have other pieces, too – platters and other goodies. I’m looking away!! Buy them up so I’m not tempted any more 😉
Rebecca
Wow, looks so gourmet & I just looked at your recipe via the link… I love the simplicity of this!
Tiffany
This was perfect – and so easy. I served it with boiled potatoes with tons of chopped dill and a little butter and steamed asparagus. Thank you – it was absolutely recipe box worthy!
M @ Betty Crapper
Looks very tasty. Makes me want to go and buy pork tenderloin
justjoycee
Looks Yummy! Love the combination!
Jenni LeBaron
I don’t remember the last time I made a pork tenderloin, but this recipe has me craving one now!
Veena Azmanov
I think balsamic is a great flavor when it comes to pork. I love how simple and easy this is. The color looks perfect and the sauce looks heavenly. Saving for later
Marisa Franca
Balsamic gives meat such a boost in flavor. We’re like you — we stock up on pork tenderloin. Not only does it cook great it is economical. I do like your marinade. It’s a lot like ours and you can use it for chops or the boneless cuts. I like your side of beans and rice — tasty and complimentary.
Karyl Henry
I love a good pork tenderloin too! It’s such an easy cut of meat to make for a crowd. I am in love with my Lucero balsamic vinegar, and it would go so well in this marinade. I’m going to have to give this a try
Tamara Andersen
Pork tenderloin is so versatile, and we love to keep it in the freezer too! You’ve provided some great info, and the recipe looks delicious! Great post.
Jennifer
I just bought a pork tenderloin a few days ago so this recipe comes at the perfect time! Love how simple it is to make as well!
Vanessa
Tenderloin is one of our favorite cuts to make. I like how you serve yours with rice And beans. I’ll save this to try soon!
Andrea
Love the marinade! Balsamic vinegar and pork are a great together, will need to make this soon!
Natalie
Oh YES! This is going to my weekend family dinner recipes to try list asap. I absolutely love how tender and juicy that meet looks. Just yum!
Heather
This looks like my kind of dinner! We always have pork tenderloin on hand and this marinade is simple but perfect.
Amy Nash
I love this recipe! It’s a total keeper and makes dinner so easy when you add all that awesome flavor from the balsamic marinade! Thanks for sharing!
Nicole
I think I pinned this recipe but it looks very healthy and delicious! I love adding black beans and rice to the tenderloin!
Ashley
I love black beans and rice with most meals 😉
Nachman Charles
Great flavor, added veggies and homemade mashed potatoes.
Ashley
So glad you enjoyed it, Charlie! Veggies and mashed potatoes sound fantastic!
Susan
Waaaay too much cooking time! We took it out at 40 minutes and it was already 160 degrees.
Ashley
Thanks for the feedback, Susan. I hope the texture was still good for you at that temperature. It’s always been nice and juicy for us at that cooking time/temperature, likely from the time spent marinating.