Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze

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.

Course Dinner

Cuisine American Classic

Diet Low Calorie

Prep Time 10

Cook Time 35

Total Time 42

Servings 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.

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