Go Back Email Link
Balsamic Tenderloin

Balsamic Glazed Tenderloin


  • 1 lb pork tenderloin
  • 4 tbsp balsamic vinegar
  • 6 tbsp extra-virgin olive oil divided
  • 2 tbsp brown sugar
  • 2 cloves garlic sliced
  • coarse salt and black pepper
  • 4 sprigs fresh thyme leaves stripped and finely chopped


  • Trim silver skin or connective tissue off the tenderloin with a very sharp thin knife.
  • Place the tenderloin in a Ziploc bag. Add in 4 tbsp of the olive oil, balsamic vinegar and brown sugar. Securely close the Ziploc bag. Massage the oil and vinegar into the tenderloin.
  • Marinate for 2 hours or overnight.
  • Preheat oven to 450 degrees F. Line a cookie sheet with aluminum foil and spray with oil.
  • Heat 2 tbsp of olive oil in a skillet over high heat. Sear the tenderloin on all sides. It can burn quickly, so watch it carefully.
  • Place the seared tenderloin on a nonstick cookie sheet with a rim.
  • Cut small slits into the meat and place a slice of garlic into each slit. Combine coarse salt and pepper with the thyme and rub meat with blend.
  • Roast in hot oven for 20-30 minutes or until a meat thermometer inserted into the center reads 145 degrees F.
  • Remove from the oven. Let meat rest for 10 minutes, transfer to a carving board, slice and serve.