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!
- 10″ cast iron skillet
- Heatproof Spatula and Turner
- Measuring cups and spoons
- 3 qt. glass baking dish (I use Pyrex)
- Aluminum Foil
- Meat Thermometer
- Meat Knife
- 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
- Add 2 tbsp vegetable oil to cast iron skillet and heat over medium heat until oil shiny and hot
- While cast iron skillet heating, dry off pork tenderloin with paper towels. Rub down with 1 tbsp olive oil and coat with crushed peppercorns
- Place tenderloin in skillet and sear 4-5 minutes on each side. Careful to rotate with a heatproof turner or spatula
- Preheat oven to 350F
- 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
- Place pork tenderloin in oven for 20 minutes
- While pork cooking, prepare glaze in same cast iron skillet. If dry, add a bit more vegetable oil
- 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
- Remove pork from oven after initial 20 minutes and pour glaze over the pork
- 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
- The tenderloin is done when the thickest part reaches an internal temperature of 145F
- Let rest for 10 minutes before slicing and serving
- Store covered with foil in fridge up to 4 days