Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze

Name: Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze
Prep time: 10 min
Cook time: 35 min
Total time: 42 min
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

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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.

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Make this recipe, because…

Ingredients

Instructions

FAQs

Expert Tips

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Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze

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

What temperature should you roast pork tenderloin?

Roast pork tenderloin pieces in the oven at 400° for 20-25 minutes for a nicely browned outside and tender center.

Do you have to pan sear pork tenderloin before roasting?

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.

Should you rest pork tenderloin before slicing?

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.

At what temperature is pork considered fully cooked?

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°.