Pan-Roasted Pork Tenderloin with Balsamic Tomatoes
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Pork tenderloin is one of my go-to simple-yet-versatile mains. One of my favorite ways to cook it is to sear it on the stovetop, toss in some flavorings and pop it in the oven.
This combination was great – the tangy sauce that was left in the pan was perfect drizzled over rice that I served alongside. The pork was nice and juicy, and the tomatoes and onions were infused with the flavor of balsamic and fresh thyme.
This recipe could be easily doubled if you need to feed a crowd as long as you have a large enough pan.
Pork tenderloin is such a versatile ingredient! Some of our very favorite recipes utilize it, like this balsamic marinated pork tenderloin, these peanut noodles with roasted pork tenderloin + honeyed oranges, and this breaded pork tenderloin with lemon caper sauce.
Pan-Roasted Pork Tenderloin with Balsamic Tomatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop/Oven
- Cuisine: American
Description
Pork tenderloin is one of my go-to simple-yet-versatile mains. One of my favorite ways to cook it is to sear it on the stovetop, toss in some flavorings and pop it in the oven.
Ingredients
2 tablespoons extra-virgin olive oil
1 pound pork tenderloin
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 cloves garlic, smashed
1 small yellow onion, cut into 8 wedges
1 cup grape tomatoes
5 sprigs fresh thyme
2 tablespoons balsamic vinegar
Instructions
Preheat oven to 375°F. Heat oil over medium-high heat in a medium-sized, oven-proof skillet.
Pat pork tenderloin dry, cut into 3 equal portions and season with salt and pepper. Add pork pieces to the pan and sear until brown. Flip to sear the other side. Once golden, add the garlic, onion, tomatoes, thyme and balsamic to the pan. Place pan in the oven and cook for 15-20 minutes, until the internal temperature reaches 145°F.
Remove the pork from the oven and allow to sit for 10 minutes before serving. Serve as is, or slice each piece of pork into thin medallions. Drizzle pan juices over each serving – it’s also great drizzled over rice served alongside. Enjoy!
Nutrition
- Serving Size:
- Calories: 385
- Sugar: 15.4 g
- Sodium: 303.9 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Carbohydrates: 32.3 g
- Fiber: 5.9 g
- Protein: 35.6 g
- Cholesterol: 98.2 mg
Keywords: pork loin, pork medallions, balsamic vinegar
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
4 Comments
miss messy
Is it weird I don’t like fresh tmoatoes, but I love balsamic roasted ones. This looks delicious! 🙂
BigFlavorsFromATinyKitchen
My husband is similar – he doesn’t like whole grape tomatoes raw, but he gobbles ’em up when I make them like this 🙂
Mara Berta
i just drooled on my computer a little bit.