Garlic Balsamic Pork Tenderloin

Garlic Balsamic Pork Tenderloin

If you thought Pork Tenderloin was only for special dinners, you thought wrong!  This is a perfect quick and easy dinner that please even the pickiest eater. The outside is crispy but the inside is juicy and full of flavor! Did I mention that you only need one pan?


Garlic Balsamic Pork Tenderloin #pork #baked #easyrecipe #dinner #familydinner #weeknightdinner


I absolutely love Pork! I find myself not cooking it because I’m afraid that it will be too dry. That certainly isn’t the case with this! You will be wanting to cook this so much that you will start thinking, chicken who?


Garlic Balsamic Pork Tenderloin



Sear: It is so important to sear the meat before baking makes all the difference. It locks in the juices.

Don’t overcook: It can dry out easily, so make sure to use your meat thermometer. So check the temperature every 5 minutes. Make sure the temperature is 145 F and let rest for at least 5 minutes.

Pink: It’s perfectly safe and even desired to be a little pink in the middle. Again, it’s safe if the temperature is 145 F.

Store: You can store in an airtight container for up to 3 or 4 days.

Reheat: You can reheat in the microwave, oven or stovetop. Just be careful not to over cook.

Freeze: You can freeze the pork once it’s completely cooled in an airtight container.



Garlic Balsamic Pork Tenderloin

Garlic Balsamic Pork Tenderloin


  • 2 lb pork tenderloin roast
  • salt and fresh black pepper, generously
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4 to 5 cloves garlic minced
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon Italian seasoning


    Preheat oven to 350°F. Rinse and pat dry pork tenderloin, and then season generously with salt and pepper. Heat olive oil in an oven-safe skillet on medium-high heat. Heat for about 1 minute. Sear the pork loin on the sides until a brown crust forms. It should be 3 to 4 minutes each side. Set aside.

    Remove the pan from the heat and add butter and garlic. Stir for about 30 seconds.

    Add balsamic and all the Italian Seasoning. Stir the sauce for 1 minute or until the butter is completely melted.

    Bring the pork tenderloin back to the skillet and spoon some sauce over it.

    Cover the pan with foil and roast for 30 minutes. Remove foil, spoon more sauce on top of the pork loin, over it again with foil and cook for 30 minutes more or until it gets the interior temperature of 145°F.

    Remove from oven, cover it with foil to let it rest for about 5 minutes


Did you try our Garlic Balsamic Pork Tenderloin recipe? What did you think? Did you love it? Please leave us a comment below or tag us on Instagram






Calling all potato lovers! Cheesy, flavorful, mashed potato pillows will be your new favorite! An easy recipe that can elevate a weeknight dinner, game day food or a appetizer for your fancy party.


Potato Pillows #potatoes #sidedish #appetizer #easyrecipe #delicious


Want to try something unique?  You need to make Japanese Potato Salad for your next potluck dinner. The potatoes are mashed, combined with crunchy carrots, cucumbers, green onions, corn and tossed with a zesty mustard-vinegar-mayo dressing. A really great potato salad that has become our go-to at my house!



Japanese Potato Salad

Roasted Potatoes and Veggie Blend is the perfect side to any dinner or lunch. 


Roasted Potatoes and Veggie Blend


Lip Smackin’ Coleslaw! Ever since we got our smoker we have been doing a lot of meat on the grill. There are certain side dishes that go well with smoked meat and coleslaw is one of them!

Growing up the only coleslaw that ever passed by my lips was from Kentucky Fried Chicken. Don’t get me wrong, they make a mighty fine slaw but homemade is always better!

Lip Smackin' Coleslaw



1 thought on “Garlic Balsamic Pork Tenderloin”

  1. Your post is awesome and thanks so much for sharing with us at Full Plate Thursday, 627. Happy Valentine Day and come back to see us soon!
    Miz Helen

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