If you need a delicious family meal, on a budget, in under an hour, then Oven Roasted Pork Tenderloin checks all of the boxes. Coated in a Dijon, balsamic glaze and pan seared, these pork pieces are juicy, tender, and exploding with flavor.
Since you are already heating up the oven for this recipe, try adding Roasted Glazed Carrots or Roasted Brussels Sprouts and Sweet Potato Hash.
Make this recipe, because…
The spicy dijon mustard and sweet balsamic vinegar make a perfectly balanced marinade.
Pan searing the pork tenderloin pieces creates a beautiful and flavorful crust on the outside.
Roasting in the leftover marinade lets the flavor settle into the pork.
This recipe is easy and budget friendly. Pork tenderloin is well under $3 per pound, and comes two pieces to a package.
Ingredients
Dijon Mustard- Made from black mustard seeds, it has less vinegar than yellow mustard and slightly spicy taste.
Balsamic Vinegar- Dark colored vinegar that is slightly sweet and rich tasting.
Rosemary- Fresh rosemary should be removed from the stem and chopped roughly. You can substitute dry rosemary in place of fresh, but use half the amount.
Instructions
Step 1
- Preheat oven to 400°.
- In a small bowl, mix together olive oil, Dijon mustard, balsamic vinegar, rosemary, minced garlic, salt, and pepper to make your marinade/cooking sauce. This mixture will be a little bit thick from the mustard and should cling to the meat.
Step 2
- Next, lay the tenderloin pieces out on a cutting board and pat them dry with a paper towel.
(This is a simple, but important step. The seasoning will not stick to wet pieces of meat. Patting it dry will allow the thick marinade to coat the meat well and form a flavorful crust.)
Step 3
- Use half the marinade to coat the tenderloin thoroughly. Use a basting brush or your fingers to rub into the meat.
Step 4
- Heat a large skillet on medium/high heat. Put down a light film of olive oil on the pan.
- Then, place the pork tenderloin strips down on the pan and let brown on all sides. This takes about 3-4 minutes per side.
Step 5
- Next, transfer the browned meat to a baking dish, and pour the remaining marinade over the top of the tenderloins.
- Cook in a 400° oven for 20-25 minutes or until the internal temperature of the meat reaches 145°.
Step 6
- Remove cooked pork from the oven and cover with foil. Let rest for 10 minutes. Then cut into ½ inch slices. Hold your knife on a slight diagonal to make elegant elongated pieces.
FAQs
Roast pork tenderloin pieces in the oven at 400° for 20-25 minutes for a nicely browned outside and tender center.
It is not necessary to sear the tenderloin pieces before roasting, but searing will add flavor and a nice crust to the outside of the strips. It is possible to have a great tasting piece of pork with simple oven roasting.
Alternatively, you can place the pork under the broiler for 2-3 minutes at the end to get some crust around the outside of the strip.
Yes! This goes for all whole pieces of meat. If you slice the pork immediately after removing it from the oven, the hot juices will run right out and leave you a dryer piece of meat. Cover the cooked pork with foil for 10 minutes before cutting.
Pork is done when it reaches an internal temperature of 145°. This didn’t used to be the case. Pork had been treated like chicken and poultry, but changes in food safety guidelines now say that it is fully cooked at just 145°. At this temperature the center is just cooked, and the texture of the meat is much more tender and juicy than if it reaches the old standard of 165°.
Expert Tips
Make sure the pan you use for searing is well heated before placing the pork tenderloin strips on it.
Once the pork is in the hot pan, don’t fuss with it. Let it sit on each side, undisturbed, for 3-4 minutes.
Related Recipes
Pork Main Dishes
- Balsamic Pork Chops
- Pork Souvlaki with Marinade
- Sausage Green Bean and Potato Skillet
- Italian Sausage with Peppers and Onions
Side Dishes
Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze
Equipment
- 12" Skillet
- Baking Dish
Ingredients
- 1.5 Lbs Pork Tenderloin one package with two pieces
- 2 Tablespoon Dijon Mustard
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 4 Cloves Garlic minced
- 1 Tablespoon Rosemary roughly chopped
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
Instructions
- Preheat oven to 400°.
- In a small bowl, mix together olive oil, Dijon mustard, balsamic vinegar, rosemary, minced garlic, salt, and pepper to make your marinade/cooking sauce. This mixture will be a little bit thick from the mustard and should cling to the meat.
- Next, lay the pork tenderloin pieces out on a cutting board and pat them dry with a paper towel.
- Use half the marinade to coat the tenderloin pieces thoroughly. Use a basting brush or your fingers to run into the meat.
- Heat a large skillet on medium/high heat. Put down a light film of olive oil on the pan.
- Then, place the strips down on the pan and let brown on all sides. This takes about 3-4 minutes per side.
- Next, transfer the browned meat to a baking dish, and pour the remaining marinade over the top of the tenderloins.
- Cook in a 400° oven for 20-25 minutes or until the internal temperature of the meat reaches 145°.
Notes
Nutrition
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Elizabeth
This was fantastic! Super flavorful and moist. Thanks for the new family favorite!
Sandhya S
This makes such a delicious meal on a budget. So easy!
Pam
What timing! Would you believe I just bought a pork tenderloin and was trying to come up with a new idea for it. Thanks!!!
Sara Welch
Enjoyed this for dinner last night and it did not disappoint! So easy and flavorful; perfect meal for a busy weeknight, indeed!
Anjali
This tenderloin turned out to be juicy and delicious -- and the glaze is so tasty!! Loved this recipe!
Eileen
Delicious!!! Quick to make and full of flavor. I served this with steamed broccoli and baked potatoes. The only adjustment I made is I doubled the sauce.
Katie
This was terrific! I told my husband at dinner we were making this for any upcoming company. It's easy to put together, not very time consuming, and is absolutely delicious. Thank you! It's going in my recipe notebook.
Stephanie
Would you benefit from marinating the pork in the glaze for a few hours??
Diana Reis
Marinade doesn't actually penetrate the meat any deeper for being left for a long period of time. This particular combo is kind of thick and you rub it on the meat and it browns on the outside. You could put it on a bit early, but it has acid so I wouldn't leave it on for more than a few hours, since the acid could actually start to break down the outer layer of the pork and change the texture.
Kristin
This has become an easy favorite for my family and a recipe that I have shared to friends often. So flavorful!
Diana Reis
Thank you for letting me know you enjoy it. It is one of my family's favorites also. I'm so glad I could share it with you.