Balsamic Pork Tenderloin

Name: Balsamic Pork Tenderloin
Prep time: 5 min
Cook time: 20 min
Total time: 745 min
Ingredients: 1 pork tenderloin (between 1.25 and 2 pounds); 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 2 tablespoons pure maple syrup; 1 tablespoon Dijon mustard (or whole grain mustard); 2 cloves garlic (minced); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon fresh rosemary leaves (finely chopped (or 1 teaspoon dried rosemary leaves))

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Marinated with a simple balsamic marinade and cooked to perfection, this Balsamic Pork Tenderloin is tender, juicy, and full of incredible flavor.

Sliced balsamic pork tenderloin on white platter with sprinkling of fresh rosemary.

Just like chicken breast, pork tenderloin is a lean, versatile protein. It can be delicious OR it can be dried out and lack flavor.

This recipe for Balsamic Pork Tenderloin is a winner! Made using simple ingredients, this recipe produces spectacular results. The pork is juicy, tender, and full of flavor.

Notes on Ingredients

Pork tenderloin with ingredients for balsamic marinade on white counter. Every ingredient is labeled.

Pork Tenderloin: This recipe is for a pork tenderloin, not a pork loin. Pork tenderloins typically come in a package of 2 tenderloins, each weighing between 1.25 and 2 pounds.
Balsamic Vinegar: Use good quality balsamic vinegar for the best flavor. I look for one labeled Balsamic Vinegar of Modena.
Rosemary: Fresh rosemary will impart the most flavor to the pork, but you can substitute dried rosemary if that is all you have on hand.
Maple Syrup: Maple and pork are a match made in heaven. Be sure to use pure maple syrup, not pancake syrup, as the flavor will not be the same.
Dijon Mustard: Use Dijon mustard or whole-grain brown mustard, not yellow mustard.
Oil: I prefer olive oil for the most flavor, but avocado oil will work as well. I don't recommend vegetable or canola oil for this marinade.

Pork Tenderloin Marinade

Because pork tenderloin is so lean, it is well-suited for a rich, flavorful marinade, such as this balsamic marinade.

Trim the silver skin or connective tissue off from the tenderloin, using a very sharp thin knife.
In a small bowl, whisk together the vinegar, garlic, rosemary, salt, pepper, mustard, maple syrup, and oil until well combined.
Place the trimmed pork tenderloin into a large gallon-sized storage bag or into a shallow dish. Pour the marinade over the pork and toss to coat the tenderloin evenly in the marinade.
Place the pork into the refrigerator and marinate for at least 2 hours and up to 24 hours, turning the pork once halfway through to evenly distribute the marinade.

Two photos side by side; one with whisked balasamic marinade in small bowl the other with pork tenderloin in storage bag with marinade.

How to Roast Pork Tenderloin

My favorite way to prepare this marinated pork tenderloin is to bake it in a very hot oven. The high temperature will allow the exterior of the pork to get brown and caramelized, without overcooking the pork--which makes this pork tenderloin crispy on the outside, yet melt in your mouth tender.

Preheat your oven to 450 degrees Fahrenheit and line a rimmed baking sheet with foil for easier clean-up.
Remove the pork tenderloin from the marinade and place it on the prepared pan. Discard the marinade.
Bake for 20-25 minutes, or until the internal temperature of the tenderloin is between 140-145 degrees Fahrenheit.
Remove from the oven transfer the pork to a cutting board and let rest for 10 minutes. This will allow all the juice to distribute evenly through the pork, keeping it super tender and juicy, without overcooking the pork from the residual heat from the sheet pan.
Slice into ½-inch slices and serve.

Collage of 4 pictures showing marinated pork tenderloin on baking sheet, baked, at internal temp of 141, and resting on cutting board.

Notes on Storage

Pork Tenderloin is best served immediately, as it can dry out when reheated. However, leftovers can be stored in a sealed container for up to 3 days in the refrigerator.

To reheat the pork tenderloin without drying it out, place the leftover pork into a casserole dish and pour ½ cup of chicken stock, Instant Pot Chicken Stock, or water into the dish. Cover the dish with foil and heat in an oven preheated to 325 degrees F for 20 minutes, or until just warm.

Recipe FAQs

How do you know when pork tenderloin is cooked?

According to the Pork Council, pork tenderloin is done when it reaches a temperature of 145 degrees F. You can remove it from the oven when it reaches an internal temperature of 140-145 degrees F, as it will rise in temperature slightly as it rests.

Can you grill the pork tenderloin?

Yes! Preheat your grill to medium-high. Remove the pork from the marinade and place it on the heated grill. After 8-10 minutes, flip the pork tenderloin and continue to grill for an additional 8-10 minutes, or until the internal temperature is between 140-145 degrees F.

Can you double this recipe?

Yes! Most pork tenderloins are sold in packages of two, so this recipe is easy to double. Double the marinade and prepare as directed. If you only want to prepare one pork tenderloin at a time, place one of the tenderloins in a freezer-safe storage bag, along with half the marinade. Place in the freezer for up to 3 months. Remove from the freezer and place in the refrigerator to defrost for at least 24 hours and up to 36 hours before baking. This will give the pork tenderloin time to soak up the marinade and defrost.

Serving Suggestions

This Balsamic Pork Tenderloin is a stand-out family entree that pairs well with many side dishes. Pair this Marinated Pork Tenderloin with Twice-Baked Potatoes or Hasselback Sweet Potatoes for a simple, yet stunning meal or one of the following side dishes.

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If you tried this recipe for Balsamic Pork Tenderloin, I would love for you to leave a comment and rating below.