When it comes to easy, delicious meals that everyone in my family actually agrees on, pork tenderloin is always at the top of the list. It’s one of my favorite cuts of meat because it turns out so tender every single time, it’s naturally lean, and it works with just about any flavor you throw at it.

This balsamic pork tenderloin recipe is a go-to in our home and we have it weekly! It’s simple to pull together, packed with flavor, and fancy enough that you could serve it to guests without anyone realizing how quick and fuss-free it really is. It’s the perfect example of why I love cooking with pork: versatile, family-friendly, and super affordable compared for a protein.

I’m excited to share this recipe in partnership with the Michigan Pork Producers Association. They’re passionate about supporting local farmers and helping families like ours enjoy more delicious pork on the table.

Why Pork Tenderloin is a Family Favorite

  • Kid-approved flavor – Pork tenderloin has a mild, juicy flavor that picky eaters don’t turn their noses up at. It is one of the most requested dishes from my kids!

  • Quick cooking time – From start to finish, you can have this dish on the table in under an hour.

  • So versatile – It pairs well with sweet glazes (like balsamic), savory herb rubs, or smoky spices.

  • Leftovers = magic – Slice it up for sandwiches (this cuban is SO good), toss in a salad, or cube it into a quick stir-fry (stir fried pork is one of our favorite ways to use leftover pork roast) the next day.

  • Affordable – Pound for pound, pork is often one of the most budget-friendly proteins at the grocery store, making it a smart choice for families, especially with rising food costs.

The Basics of Cooking with Pork

If pork tenderloin is new to your kitchen, don’t worry, it’s one of the easiest cuts to cook with. Here are a few tips to help you get it just right:

  • Cook to the right temp: The sweet spot for pork tenderloin is 145-160°F with a 3-minute rest. This keeps it safe to eat while still juicy and tender.

  • Don’t overcook: Because it’s a lean cut, overcooking can dry it out. A digital meat thermometer is your best friend here.

  • Let it rest: Always rest your pork before slicing so the juices stay locked in.

  • Season generously: Pork takes on flavor beautifully—whether you’re using a simple salt-and-pepper rub, a marinade, or a glaze like balsamic.

Balsamic Pork Tenderloin Recipe

Here’s the star of the show. This balsamic pork tenderloin is roasted to perfection and marinaded in a sweet-tangy marinade that takes it over the top. It’s one of those recipes that feels fancy but comes together with minimal effort.

The balsamic marinade for this recipe is such a keeper! I found it years ago and have used it since (it’s also great for chicken breast too). I like to marinade overnight, but even just a couple hours can greatly infuse your pork tenderloin with great flavor. The marinade is made with pantry staples like balsamic vinegar, honey, italian herbs and rosemary which creates the perfect balance of sweet and savory.

For this recipe, I love pan-searing it in a cast-iron skillet to get that delicious sear that locks in all those flavors and then transferring it to the oven to continue cooking. If you don’t want to sear it first, you can simple bake in a pre-heated oven, but you’ll need to cook it longer (I’ll add info to the recipe below). This is also a great dish to cook on the grill!

Balsamic Pork Tenderloin

Tender, lean, and packed with flavor—this balsamic pork tenderloin is a family favorite that’s easy to make any night of the week.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 1/2 tsp dijon mustard
  • 1 tsp garlic powder
  • 1/2 tbsp italian seasoning
  • 1 tsp rosemary
  • 2 pork tenderloin (2-3 pounds)
  • 1 tbsp all purpose seasoning
Optional
  • Fresh vegetables (broccoli, carrots, peppers, brussel sprouts, etc.)

Method
 

  1. In a large bowl, whisk together vinegar, oil, honey, garlic powder, dijon, italian and rosemary seasoning. Add pork tenderloins and marinate at least 4 hours or overnight (preferred).
  2. When ready to cook tenderloins, preheat the oven to 400°.  Heat 1-2 teaspoons of oil in an oven-safe pan (cast iron skillet preferred) over medium-high heat until hot. Heavily season pork tenderloins with all-purpose seasoning. 
  3. Sear pork tenderloin for approximately 2 to 3 minutes, rotate ⅓, and repeat until all sides are seared.
  4. If desired, you can add some chopped vegetables to the pan at this point (optional).
  5. Move the tenderloin and skillet to the preheated oven and cook until an internal temp of 145°-150° (15-17 minutes usually) using an instant-read thermometer. Move to a plate to rest for 5 minutes prior to slicing and serving.

Serving Suggestions

This pork tenderloin pairs perfectly with:

  • Roasted vegetables (I love broccoli, carrots, brussel sprouts, or green beans)

  • Creamy mashed potatoes or a simple rice pilaf

  • A fresh salad with seasonal greens

And if you have leftovers? Try slicing it thin for sandwiches, chopping it into a hearty grain bowl, or tossing it into a stir-fry for a quick lunch.

FAQs About Pork Tenderloin

Can I swap pork loin for pork tenderloin?
They’re different cuts, so the cook times and textures won’t be the same. Stick with tenderloin for this recipe.

Can I grill this instead of roasting?
Absolutely! Pork tenderloin does great on the grill and get a great caramelization. Just sear it over medium heat, then finish cooking indirectly until it hits 145°F.

How do I reheat leftovers without drying them out?
Warm slices gently in a skillet with a splash of broth or cover with foil in the oven at low heat.

Why I Love Cooking with Cast Iron

You definitely don’t need a cast-iron skillet for this recipe, but if you have one, I can’t recommend it enough. It’s one of my favorite pans in the kitchen!

Cast iron can take the heat – literally! I love that I can start something on the stovetop and then slide it right into the oven without a second thought. The even heat it gives makes such a difference too- no more hot spots or uneven cooking. Plus, once it’s seasoned, it has this amazing natural non-stick surface that only gets better the more you use it.

Another reason I love it? Cast iron is built to last. It’s affordable and nearly indestructible. There’s something pretty special about cooking with a pan that you know will be around for decades (and maybe even passed down to the next generation).

A Note about Michigan Pork Producers Association

This recipe is shared in partnership with the Michigan Pork Producers Association. Their mission is to support local pork farmers and bring high-quality, affordable pork to families across Michigan. Learn more and find more pork recipe inspiration at mipork.org.

ADD PINTEREST PIN

Final Thoughts

If you’re looking for a simple dinner that tastes like it came straight out of a restaurant kitchen, this balsamic pork tenderloin is it. It’s tender, juicy, and full of flavor but most importantly, it’s a dish the whole family will actually eat (without complaints!).

Whether you’re cooking for a busy weeknight or looking for a special Sunday dinner, this one is a winner. Give it a try, and don’t forget to tag me if you make it—I love seeing your kitchen wins!

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