Today I am sharing with you a wonderful, flavor quick dinner that looks like you spent a lot of time on it and it only contains 4 ingredients. You can’t beat that. Today I have for you Balsamic Glazed Pork Tenderloin. One of my family favorites.
The pork is juicy, tender with a slightly sweet and tart balsamic glaze and sweetened with brown sugar and apple juice. It is such a breeze to make and tastes out of this world. All you need is an oven safe skillet and you are good to go.
I have made this recipe before, but changed it up by adding apple juice to it. If you don’t add the apple juice the balsamic and sugar leave the pan quite a pain to clean. I hate scrubbing pans, so I decided what goes great with pork? Apples! So I added just a quarter cup of apple juice, one of the best decisions ever. You get a nice light infused apple flavor, but not over baring a bit. Plus the pan is super easy to clean. It was a win, win decision.
For a little extra flavor and color, I sprinkled a little bit of fresh thyme that I picked from my garden. I also added some rosemary for the photo, but the smell makes the dish very appetizing. I love rosemary, but my Husband is not a fan, so opted not to sprinkle any on top.
I served this dish with a side salad and mashed potatoes. I bought Trader Joe’s Harvest Salad mix which has cornbread croutons, kale, mixed greens, pumpkin seeds, sweetened cranberries and a pumpkin dressing. It was really good. A keeper of a salad if you ask me. I also served mashed potatoes. I made them quick, by microwaving a potato, peeled the skin after I cooked it, then with a hand mixer, I beat in butter and milk. So easy and no one would ever know you didn’t boil the potatoes. I love these kind of short-cuts. If the mashed potatoes get cold, I pop it back in the microwave for a minute and it tasted absolutely perfect.
- 1 lbs. pork tenderloin roast
- salt & pepper
- ¼ cup balsamic vinegar
- 3 tbsp. Brown Sugar
- ¼ cup apple juice or apple cider
- ½ tsp. fresh thyme (optional)
- Rosemary Sprig (optional)
- Preheat oven to 425 degrees
- Rinse pork and pat dry it. Cut into 1½" to 2" medallions.
- Season each side of the pork with salt and pepper. Place pork in an oven safe skillet. Over medium heat; lightly brown each side of the pork; about 3 - 4 minutes each side. Remove pork to a platter.
- In the same skillet; over low heat add the balsamic vinegar and stir to loosen up the brown bits from bottom of pan. Add the brown sugar and stir until becomes a thick glaze; about 1 minute.
- Place pork back in pan and turn to coat. Add apple juice around the pork. Place in oven and roast for 25 minutes; flipping once half way through.
- Place pork on serving platter, add fresh thyme and a sprig of rosemary for decoration.
I have to say this is such a classic dish. I have been making it for my family for about 6 years. It’s always a hit and I always forget how good it tastes until I take that first bite. Simply delicious.
Have a great day!