• Facebook
  • Pinterest
  • Twitter
  • Linkedin

Delicious by Design

  • Recipes
  • About
  • Accessibility
menu icon
go to homepage
  • Recipes
  • About
  • Accessibility
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accessibility
  • ×
    Home » Main Course

    Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze

    Published: Mar 30, 2021 · Modified: Jan 27, 2022 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    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.

    sliced pork tenderloin in baking dish

    Since you are already heating up the oven for this recipe, try adding Roasted Glazed Carrots or Roasted Brussels Sprouts and Sweet Potato Hash.

    Contents hide
    Make this recipe, because…
    Ingredients
    Instructions
    FAQs
    Expert Tips
    Related Recipes
    📖 Recipe
    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

    Oven roasted pork tenderloin 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.
    marinade in glass bowl

    Step 2

    • Next, lay the tenderloin pieces out on a cutting board and pat them dry with a paper towel. 
    patting meat dry with papertowel

    (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.
    tenderloin coated in marinade

    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.
    pan seared pork tenderloin on grill pan

    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°.
    pork tenderloin browned in baking dish

    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.
    sliced pork on cutting board

    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°.

    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.

    Hero image oven roasted pork tenderloin

    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

    • Mushroom Rice Pilaf
    • Bacon Balsamic Brussels Sprouts
    • Kale and Quinoa Salad

    📖 Recipe

    roasted pork tenderloin sliced on plate

    Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze

    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.
    4.83 from 17 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American Classic
    Diet: Low Calorie
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 6 People
    Calories: 190kcal
    Author: Diana Reis

    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

    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°.
    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.

    Nutrition

    Calories: 190kcal | Carbohydrates: 2g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 893mg | Potassium: 474mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

    Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.

    • featured image pesto pasta salad with gold serving spoons on white plate
      Pesto Pasta Salad with Sun-dried Tomatoes
    • featured image artichoke and sun dried tomato pasta
      Roasted Artichoke and Sun-dried Tomato Pasta
    • featured image burrata and arugula salad
      Arugula Burrata Salad with Prosciutto and Pears
    • featured image of chicken thighs parmesan on white plate with sauce and herbs
      Baked Parmesan Chicken Thighs (Quick Red Sauce)
    Share this...
    Share on facebook
    Facebook
    Share on pinterest
    Pinterest
    Share on twitter
    Twitter
    Share on linkedin
    Linkedin

    More Main Courses

    • Marry me Butter Beans Featured image
      Marry Me Butter Beans
    • featured image for pesto made from lemons
      Lemon Pesto Pasta
    • featured image penne alla napolitana in a white bowl with basil leaf garnish
      Penne Napoli
    • featured image prawn risotto
      Creamy Prawn Risotto (Shrimp)

    Comments

      4.83 from 17 votes (9 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Elizabeth says

      April 07, 2021 at 9:02 pm

      5 stars
      This was fantastic! Super flavorful and moist. Thanks for the new family favorite!

      Reply
    2. Sandhya S says

      April 07, 2021 at 9:03 pm

      5 stars
      This makes such a delicious meal on a budget. So easy!

      Reply
    3. Pam says

      April 07, 2021 at 9:34 pm

      5 stars
      What timing! Would you believe I just bought a pork tenderloin and was trying to come up with a new idea for it. Thanks!!!

      Reply
    4. Sara Welch says

      April 07, 2021 at 9:57 pm

      5 stars
      Enjoyed this for dinner last night and it did not disappoint! So easy and flavorful; perfect meal for a busy weeknight, indeed!

      Reply
    5. Anjali says

      April 07, 2021 at 11:09 pm

      5 stars
      This tenderloin turned out to be juicy and delicious -- and the glaze is so tasty!! Loved this recipe!

      Reply
    6. Eileen says

      December 11, 2021 at 4:38 pm

      5 stars
      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.

      Reply
    7. Katie says

      December 21, 2021 at 1:41 am

      5 stars
      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.

      Reply
    8. Stephanie says

      October 06, 2022 at 11:58 am

      Would you benefit from marinating the pork in the glaze for a few hours??

      Reply
      • Diana Reis says

        October 12, 2022 at 10:38 pm

        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.

        Reply
    9. Kristin says

      January 29, 2023 at 6:52 pm

      5 stars
      This has become an easy favorite for my family and a recipe that I have shared to friends often. So flavorful!

      Reply
      • Diana Reis says

        January 30, 2023 at 10:01 pm

        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.

        Reply
    head shot round

    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

    It's Soup Season

    • bean and farro soup feature
      Tuscan Borlotti Bean Soup with Farro
    • featured image for butternut squash carrot ginger soup
      Butternut Squash Ginger Carrot Soup
    • finished vegetable pea soup in white bowl
      Split Pea Vegetable Soup with Pearl Barley
    • bowl of mushroom chicken soup with bread and greens on side
      Mushroom Chicken Wild Rice Soup
    See more Soup →

    Recent Recipes

    • chicken spiedini skewers on greens and a white plate
      Chicken Spiedini with Lemon Butter Finishing Sauce
    • charred broccolini feature
      Charred Broccolini Roasted with Lemon, Parmesan, Garlic
    • pesto rosso feature
      Sun-dried Tomato Pesto Rosso
    • square featured image scarpaccia zucchini tart
      Zucchini Scarpaccia (Italian Zucchini Tart)
    infographic advertising free e-cookbooks with sign up

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Copyright © 2020 Delicious by Design on the deliciousbydesign.net

    roasted pork tenderloin pin

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.