clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Glazed Pork Tenderloin

Pork Tenderloin with a Dijon Balsamic Glaze

  • Author: Rachelbakesathome
  • Total Time: 70 minutes
  • Yield: 6 servings 1x


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.


Units Scale
  • 1920 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


  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


  • 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
  • Prep Time: 10 minutes
  • Rest Time: 10 Minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Cast Iron Cooking
  • Cuisine: American

Keywords: Pork Tenderloin, Cast Iron Cooking, Searing, Main Course, Dinner

%d bloggers like this: