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Easy Balsamic Glazed Pork Tenderloin Recipe with Rosemary for Perfect Dinner

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A quick and easy balsamic glazed pork tenderloin with fresh rosemary, delivering a perfect balance of sweet, savory, and herbaceous flavors for a special yet simple dinner.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of excess fat
  • ½ cup balsamic vinegar (120 ml), preferably aged or good quality
  • 2 tablespoons brown sugar
  • 2–3 sprigs fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • Optional: 2 tablespoons chicken broth or water to loosen glaze if needed

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small saucepan, combine ½ cup balsamic vinegar, 2 tablespoons brown sugar, and finely chopped rosemary. Bring to a gentle simmer over medium heat and reduce, stirring occasionally, until thickened and coats the back of a spoon, about 10-12 minutes. Add a splash of water or chicken broth if glaze becomes too thick.
  3. Pat the pork tenderloin dry with paper towels. Rub with 2 tablespoons olive oil, minced garlic, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper, coating evenly.
  4. Heat an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
  5. Brush the balsamic glaze all over the seared pork. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Halfway through roasting, brush on another layer of glaze.
  6. Remove the pork from the oven and let it rest on a cutting board for 5-10 minutes to allow juices to redistribute.
  7. Slice the pork into ½-inch (1.25 cm) thick medallions and drizzle with any leftover glaze from the pan before serving.

Notes

Use a meat thermometer to ensure pork reaches 145°F (63°C) for perfect doneness. Rest the pork after roasting to keep it juicy. If glaze thickens too much, add a splash of water or broth to loosen. Fresh rosemary is preferred for best flavor. The glaze can be made ahead and refrigerated for up to a week.

Nutrition

Keywords: balsamic glazed pork tenderloin, rosemary pork, easy pork recipe, quick dinner, balsamic vinegar glaze, pork tenderloin recipe, weeknight dinner

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