Honey Balsamic Pork Tenderloin

overhead view of dish full of sliced pork tenderloin in honey balsamic sauce.

Honey Balsamic Pork Tenderloin

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 261cal

Author: Ashley Fehr

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it's quick enough for a simple weeknight dinner too! With a perfect balance of sweet, savory, spicy, and tangy flavors, it's always a hit!

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Ingredients

2 pork tenderloins (1 lb each trimmed)
2 teaspoons seasoned salt
2 teaspoons garlic powder
1 cup balsamic vinegar
½ cup honey
¼ cup chicken or vegetable broth
¼ cup ketchup
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons corn starch
2 cloves minced garlic
¾ teaspoon salt
½ teaspoon black pepper
⅛ teaspoon red pepper flakes

Instructions

Preheat the oven to 400 degrees F and lightly grease a 9x13" baking dish.
Trim the pork tenderloins, rub them with seasoning salt and garlic powder, and place them in the prepared baking dish.
In a medium bowl, whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, corn starch, garlic, salt, pepper, and pepper flakes.
Pour over and around the tenderloin in the baking dish.
Bake for 20-30 minutes, until a meat thermometer reads an internal temperature of 145 degrees F.
Remove the dish from the oven and let the pork rest for 10 minutes before slicing it into pork medallions for serving.

Video

Notes

Ingredients and Substitutions:

Pork tenderloin: this method and sauce would work well with a variety of meats but I have not tested them all. If you want to try it, I'd love to hear how it goes in the comments!
Balsamic vinegar: obviously the balsamic is central to this recipe and I do not recommend replacing it with another vinegar.
Brown sugar and honey: the honey is also central to this recipe, but you can use all brown sugar or all honey here as well. You could also try swapping one with maple syrup.
Ketchup: I know, I know. But ketchup adds acidity, sweetness, spicy and flavor in one convenient package!
Red pepper flakes: the red pepper flakes add spice but don't make it spicy, I promise!

Storage:

Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
Freeze: Store leftovers in the freezer for up to 4-6 months. I'd recommend putting a piece of parchment paper between each tenderloin slice to prevent them from sticking together. Thaw overnight in the fridge, then warm either in the microwave, on the stovetop, or in the oven until heated through.

Nutrition