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Perfect Balsamic Glazed Pork Tenderloin Recipe with Easy Roasted Asparagus

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A quick and easy balsamic glazed pork tenderloin paired with roasted asparagus, delivering a juicy, flavorful meal perfect for busy weeknights or low-key dinners.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.25 pounds / 450–570 grams), trimmed of excess fat and silver skin
  • ½ cup (120 ml) good-quality balsamic vinegar
  • 2 tablespoons (25 grams) brown sugar
  • 3 cloves garlic, minced
  • 3 tablespoons (45 ml) olive oil, divided
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 tablespoon fresh thyme leaves (about 3 grams) or 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 bunch asparagus (about 1 pound / 450 grams), trimmed

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the pork tenderloin dry with paper towels. Season generously with salt, pepper, and half of the fresh thyme leaves.
  3. Heat 1 tablespoon (15 ml) olive oil in an ovenproof skillet over medium-high heat. When shimmering, add the pork and sear on all sides for about 3-4 minutes per side until golden brown.
  4. While the pork sears, prepare the balsamic glaze: In a small saucepan, combine balsamic vinegar, brown sugar, minced garlic, Dijon mustard, and remaining thyme. Bring to a gentle simmer over medium heat, whisking occasionally. Let it reduce until thickened and syrupy, about 8-10 minutes, stirring carefully to avoid burning.
  5. Trim the asparagus and place it on a baking sheet. Drizzle with 2 tablespoons (30 ml) olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  6. Transfer the seared pork tenderloin to the oven (in the skillet or on a baking dish). Roast for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  7. At the same time, place the asparagus in the oven and roast for 12-15 minutes, turning once halfway through, until tender-crisp with slight caramelized edges.
  8. Remove the pork from the oven and let it rest for 5-10 minutes to allow juices to redistribute.
  9. Slice the pork into medallions, drizzle generously with the balsamic glaze, and serve alongside the roasted asparagus.

Notes

If the glaze thickens too much and becomes hard to pour, warm it gently before serving. Don’t skip the resting step for tender, juicy pork. Use a meat thermometer to ensure pork reaches 145°F (63°C) for perfect doneness. You can substitute asparagus with green beans or broccolini. The recipe is naturally gluten-free and dairy-free.

Nutrition

Keywords: balsamic glazed pork tenderloin, roasted asparagus, easy dinner, weeknight meal, balsamic glaze, pork recipe, healthy pork dinner

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