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Flavorful Honey Balsamic Glazed Pork Tenderloin

honey balsamic glazed pork tenderloin - featured image
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A quick and easy honey balsamic glazed pork tenderloin recipe that delivers juicy, tender pork with a shiny, sticky glaze perfect for weeknight dinners or entertaining.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of excess fat and silver skin
  • 1/4 cup (85 grams) honey (raw or wildflower preferred)
  • 1/4 cup (60 ml) balsamic vinegar
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon (15 grams) Dijon mustard
  • 1 teaspoon fresh rosemary or thyme, chopped (or 1/2 teaspoon dried, optional)
  • Salt and pepper to taste
  • 2 tablespoons (30 ml) water or chicken broth (to thin glaze if needed)

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels to remove moisture.
  2. Season the pork generously with salt and pepper. Let it rest at room temperature for 15 minutes if possible.
  3. Heat 2 tablespoons (30 ml) olive oil in a skillet over medium-high heat. When the oil shimmers, add the pork tenderloin and sear on all sides for 3-4 minutes per side until golden brown.
  4. While the pork sears, whisk together the glaze ingredients in a small bowl: honey, balsamic vinegar, minced garlic, Dijon mustard, and chopped rosemary or thyme if using.
  5. Pour the glaze over the seared pork in the skillet. Transfer the skillet to the preheated oven (or transfer pork and glaze to a baking dish if skillet is not oven-safe).
  6. Roast for 15-20 minutes, basting the pork with the glaze every 5 minutes. Add 1-2 tablespoons (15-30 ml) water or chicken broth if the glaze thickens too much or starts to burn.
  7. Check the internal temperature with a meat thermometer; remove from oven when it reaches 145°F (63°C).
  8. Let the pork rest for 5-10 minutes before slicing to redistribute juices.
  9. Slice the pork into medallions and spoon extra glaze on top. Serve warm.

Notes

Pat pork dry before searing for a good crust. Use medium-high heat to avoid burning glaze. Baste regularly and add water or broth if glaze thickens too much. Let pork rest before slicing to keep it juicy. Glaze can be prepared up to 2 days ahead and stored in the fridge.

Nutrition

Keywords: honey balsamic pork tenderloin, glazed pork tenderloin, easy pork recipe, quick dinner, balsamic glaze, honey glaze, pork tenderloin recipe

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