Balsamic Roasted Pork Tenderloin
This Balsamic Roasted Pork Tenderloin is a tender, juicy, and a healthy dinner that is company worthy. Roasted in a balsamic vinegar and olive oil, this is an easy dinner that tastes complicated.
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BALSAMIC PORK TENDERLON
Right now I’m about anything that has vinegar in it which led me to this. This pork tenderloin is so simple, only four ingredients, but is exactly what I wanted.
It’s fancy enough for company and simple enough for a weeknight meal.
HOW TO MAKE PORK TENDERLOIN
The longer you marinate the pork the more flavor it will have. I marinated mine overnight in a tightly sealed Ziploc bag.
Bake it in the oven until done. The true secret to tender pork is to not cook it too long. We’re all too paranoid (myself included) of not cooking it long enough so it’s common to overbake it. This meat thermometer makes is really easy to known that it is safe to eat at 145 degrees F.
I was a little worried that it was burning because the marinade on the side tends to dry up when cooking. Have no worries. It’s all good.
OTHER PORK RECIPES:
- Grilled Pork Medallions
- Horseradish Crusted Pork Chops
- Cafe Rio’s Sweet Barbacoa Pork
- Instant Pot Pork Loin
- Mojo Pork Tenderloin
- Slow Cooker Barbecue Ribs
- Root Beer Pulled Pork
Balsamic Roasted Pork Tenderloin
Ingredients
- 1/2 cup quality balsamic vinegar
- 1/2 cup olive oil
- 2 tablespoons steak seasoning rub
- 2 pounds boneless pork tenderloin
Instructions
- Place pork into a resealable plastic bag and pour the balsamic vinegar, olive oil, and steak seasoning on top. Mix around. Squeeze out air and seal bag; marinate at least 2 hours or overnight. The longer it marinates the better the flavor will infuse.
- Preheat oven to 350 degrees F (175 degrees C) and line a baking dish with aluminum foil.
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 45-60 minutes. The marinade may start to smell like it's burning in the pan on the sides but the pork is not. Let the roast rest for 10 minutes before slicing and serving to let the juices settle.
delicious!! we loved this, I’ve made this many times. thank you for the recipe.
Yay!! That makes me happy.
I’ve made this many times.. We absolutely love it. I misplaced this recipe and luckily found it again by checking all the recipes. I wasn’t sure of exact amounts. It’s the only way I will make a pork tenderloin Thank you for this delicious recipe.
Thank you!!
Loooove this recipe! Â Can I make it in the crockpot as well?
Sure! Won’t have that roasted flavor though
The photo you have is of a pork tenderloin, not a pork loin. I love pork loin, so I wonder if this recipe could be doubled (due to the larger size of the pork loin), and could it be done in a slow cooker?
Sorry! The recipe was meant for tenderloin. A pork loin of the same size would take the same amount of time to cook. The internal temperature must reach 145 degrees.
I used the sticky fingers BBQ rub and added fresh garlic… marinating for a day cooking it tomorrow hope it comes out as good as everyone else’s I like to improvise a lil
Hope you love it!
Did you use a pork loin roast or a pork tenderloin roast?
Pork tenderloin roast is what I use.
Can you grill this instead of cooking in the oven?
Sure! I don’t see why not.
This was Delicous! I used half of a whole pork loin,decreased the time in the oven and finished it on the grill. Wonderful, but simple marinade that I will definitely use again.
Glad you liked it!
I just made this… am making it. I pulled it out and the temp. read 150F but it has pink juices running out… is that supposed to be the case? I have always cooked pork to 165F, just curious. BTW it smells amazing I am looking forward to eating it!
The juices should run clear so I would cook it a little longer!
Mmmmm, just the recipe I was looking for. My hubby is on a major health kick with his new diet and won’t be eating any red meat – just poultry, pork, and fish for us. This will be perfect for the pork I was planning to pick up at the grocery store today. Plus, I’m pretty sure my 7.5 month pregnant self (#4) will enjoy it too 🙂
This looks delicious! I’ll be saving it to make soon!
I just stumbled upon your blog and I have been drooling over all of your recipes! I am your newest follower!
Welcome Melissa!
Definitely trying this one! I made your MoJo Pork Loin the other day…oh my gosh, it was so delicious!
Best stage of pregnancy! This pork loin looks super easy and delicious!
I really loved being pregnant too! I had three, and my husband said NO MORE, I would have definitely had more if he wanted to. This recipe looks really good, I will try it soon. Thanks! Enjoy your last pregnancy! (Maybe)
We love a good grilled pork loin here at my house. I’ll have to try baking it sometime! Looks delicious!
Hey Christy, I’m stopping by to say hello beings we’re working together on the Dyson vacuum giveaway! You have an incredible site and your pork loin looks amazing! I’ll be pinning it now! I love balsamic!
Hey Jen, Thanks for stopping by!
Wow! So simple – I love that I have all of the marinade ingredients on hand! Thanks for the recipe!
This looks absolutely fantastic! I have a ton of spices, but don’t buy the general/all inclusive spice mixtures. What is in the steak seasoning rub?
They all differ but usually have garlic, coriander, black pepper, Cayenne pepper flakes, dill seed, and salt.
I’m at that same phase in pregnancy as you – we’re 16 weeks and I’m loving food and the occasional little “tap tap”! 🙂 Saving this recipe – looks like a great weeknight meal!
Pinned this one! Wow. It looks delicious, and the husband and I were just talking about a pork loin.
It’s nice to hear you’ve moved into the “honeymoon” phase of growing your tiny human. I must agree: I absolutely loved being pregnant (and I carried triplets). I’m so jealous you got to do it five times! The husband says we’re one and done. Pregnancy is one of life’s greatest blessings, though. I found it was such a special time – one that was definitely not to be taken for granted.
Holy cow, triplets? You are my hero!
Looks delicious!