Pork Tenderloin with a Dijon Balsamic Glaze

Pork Tenderloin with Balsamic Dijon Glaze
Glazed Pork Tenderloin

Stop swine-ing! Dinner will be ready soon. This pork tenderloin with balsamic and dijon glaze is a guaranteed crowd pleaser. Seared on all sides and then roasted in the oven. The glaze adds depth of flavor and leave the pork incredibly juicy (dare I say moist?). The recipe is perfect as a meal prep idea for a single person or couple and it also makes a perfect weeknight dinner for families. Add any sides you want! My go-tos are creamed kale, diced sweet potatoes, or stuffing. Furthermore, this recipe is WW friendly.

*If pork is not your favorite, I recommend heading over to my Dijon and Rosemary Wild Salmon recipe. Just as delicious

Getting the Pork Tenderloin Right!

Preparing meat properly is essential. Pork is not a meat to eat rare. The correct internal temperature is a minimum of 145F. Definitely make sure you have a meat thermometer on hand and always check the temperature at the thickest part of the tenderloin. Please know that you can cook to a higher temperature if that makes you more comfortable, but the meat may dry out the higher you go.

Ready, Set, Go!

Materials Needed:

  1. 10″ cast iron skillet
  2. Heatproof Spatula and Turner
  3. Measuring cups and spoons
  4. 3 qt. glass baking dish (I use Pyrex)
  5. Spoon
  6. Aluminum Foil
  7. Meat Thermometer
  8. Meat Knife

Ingredients:

  • 19-20 oz pork tenderloin
  • 2 tbsp crushed peppercorn
  • 1 tbsp olive oil
  • 2 tbsp vegetable oil
  • 1/2 cup balsamic vinegar
  • 3 tbsp dijon mustard
  • 2 tsp rosemary
  • Salt and pepper to taste

Process:

  1. Add 2 tbsp vegetable oil to cast iron skillet and heat over medium heat until oil shiny and hot
  2. While cast iron skillet heating, dry off pork tenderloin with paper towels. Rub down with 1 tbsp olive oil and coat with crushed peppercorns
  3. Place tenderloin in skillet and sear 4-5 minutes on each side. Careful to rotate with a heatproof turner or spatula
  4. Preheat oven to 350F
  5. Coat baking dish with either cooking spray or lightly with olive oil. Transfer pork tenderloin to baking dish with the majority of any juices in skillet. Reserve a little bit of juice and oil in skillet for glaze
  6. Place pork tenderloin in oven for 20 minutes
  7. While pork cooking, prepare glaze in same cast iron skillet. If dry, add a bit more vegetable oil
  8. Heat up on medium and add balsamic, dijon, and rosemary. Add salt and pepper to taste. Stir until at a light simmer and then remove from heat to thicken slightly
  9. Remove pork from oven after initial 20 minutes and pour glaze over the pork
  10. Bake pork in 10-15 minute increments, removing to check temperature and use spoon to baste pork by scooping up pooling sauce and distributing back on top of tenderloin. If getting too dark, can place square of aluminum foil over dish
  11. The tenderloin is done when the thickest part reaches an internal temperature of 145F
  12. Let rest for 10 minutes before slicing and serving
  13. Store covered with foil in fridge up to 4 days
Watch full preparation above!

If you try this recipe, make sure to tag @rachelbakesathome!

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Pork Tenderloin with a Dijon Balsamic Glaze

Difficulty:BeginnerSear Time: 12 minutesCook time: 50 minutesRest time: 10 minutesTotal time:1 hour 12 minutesServings:6 servings Best Season:Available

Description

This pork tenderloin with a balsamic dijon glaze is so juicy and a true crowd pleaser. The glaze along with rosemary creates a rich flavor profile.

Ingredients

Instructions

  1. Add 2 tbsp vegetable oil to cast iron skillet and heat over medium heat until oil shiny and hot
  2. While cast iron skillet heating, dry off pork tenderloin with paper towels. Rub down with 1 tbsp olive oil and coat with crushed peppercorns
  3. Place tenderloin in skillet and sear 4-5 minutes on each side. Careful to rotate with a heatproof turner or spatula
  4. Preheat oven to 350F
  5. Coat baking dish with either cooking spray or lightly with olive oil. Transfer pork tenderloin to baking dish with the majority of any juices in skillet. Reserve a little bit of juice and oil in skillet for glaze
  6. Place pork tenderloin in oven for 20 minutes
  7. While pork cooking, prepare glaze in same cast iron skillet. If dry, add a bit more vegetable oil
  8. Heat up on medium and add balsamic, dijon, and rosemary. Add salt and pepper to taste. Stir until at a light simmer and then remove from heat to thicken slightly
  9. Remove pork from oven after initial 20 minutes and pour glaze over the pork
  10. Bake pork in 10-15 minute increments, removing to check temperature and use spoon to baste pork by scooping up pooling sauce and distributing back on top of tenderloin. If getting too dark, can place square of aluminum foil over dish
  11. The tenderloin is done when the thickest part reaches an internal temperature of 145F
  12. Let rest for 10 minutes before slicing and serving

Notes

  • Essential to monitor internal temperature more than cook time. Pork is not a meat to eat undercooked
  • If glaze getting too dark in oven, add a square of aluminum foil over meat
  • Store covered with foil up to 4 days
  • If no cast iron skillet, use regular skillet with only 1 tbsp vegetable oil to sear meat. Can turn up to medium high to evenly distribute heat
Keywords:Pork Tenderloin, Pork Recipe, Pork, Glazed Pork Tenderloin, Family Dinner, Reduced Guilt

Rachelbakesathome

SC based recipe and content developer, food photographer and stylist, and blogger with a focus on reduced-guilt recipes. I believe food is meant to be enjoyed but shouldn't require cups of sugar and artificial ingredients to taste good. I create easy recipes for savory and sweet eats and treats, bright cocktails, as well as fun meal prep tips and tricks. Grab a fork and dig in!

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