Balsamic Glazed Pork Tenderloin

Looking for a delicious and easy way to cook a pork tenderloin? This recipe is it! Wrapped in prosciutto and glazed with a sweet and sticky balsamic glaze, the pork tender loin is juicy and loaded full of flavor. Serve up this Balsamic Glazed Pork Tenderloin for a scrumptious dinner recipe!

Balsamic Glazed Pork Tenderloin

Looking for a delicious and easy way to cook a pork tenderloin? This recipe is it! Wrapped in prosciutto and glazed with a sweet and sticky balsamic glaze, the pork tender loin is juicy and loaded full of flavor. Serve up this Balsamic Glazed Pork Tenderloin for a scrumptious dinner recipe!

Pork Tenderloin

Pork tenderloin is a great cut of meat, but it can seem tricky at times and easy to dry out. Not with this recipe! Keeping it simple and delicious here.

A pork tenderloin can sometimes get confused for a pork loin – we’re going for the tenderloin here! It is a longer, skinnier and more tender cut of meat than the pork loin. The pork loin is much larger and thicker. This recipe can definitely be used for a pork loin, but the cooking time will need to be adjusted to make up for it’s size.

Since the pork tenderloin is skinnier in nature, that means it’s going to cook up quicker! Which means it is a great option for a weeknight dinner or a fancy holiday meal. It can go either way!

Wrapping the tenderloin in prosciutto really helps seal in all the flavor and juices – keeping it nice and juicy!

Balsamic Glaze

All you need to make a balsamic glaze is a saucepan and a little bit of time. The result is SO good! Balsamic vinegar gets simmered down with sugar and herbs creating a thickened, sticky sauce. It still has the classic tang from the vinegar, but sweetens up nicely as well. Adding in herbs takes it to the next level. 

After the glaze has simmered and thickened, allowing it to cool to room temperature a bit will help it thicken even more. Plus, you don’t want to brush the pork tenderloin with a piping hot glaze. It would barely stick! The pork tenderloins are glazed before going into the oven, and then again halfway through the cooking process. When they come out of the oven, they are perfectly glazed, sticky and caramelized. 

How to Serve

Once the pork tenderloin comes out of the oven, you are going to want to allow it to rest for 5-10 minutes. Resting the meat will keep all the juices sealed inside instead of running all over the cutting board. 

Serving this pork tenderloin can go several different ways:

  • Holiday /Date night able – the flavor of the glaze and the prosciutto make this pork tenderloin fancy enough for the holiday or date night table! Serve up with a side of Asiago Mashed Potatoes for the ultimate dish.
  • Weeknight meal – perfect for a family dinner! Serve alongside some Roasted Broccolini for a complete meal.
  • Meal prep – this recipe re-heats wonderfully! Would also be great as a salad topper.

Looking for other Pork Recipes? Check these out!

 

Slow Cooker Pulled Pork
Herb Smothered Pork Chops
Sticky Honey Garlic Pork

 

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Balsamic Glazed Pork Loin


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 20 minutes
  • Yield: 8 servings 1x

Description

Looking for a delicious and easy way to cook a pork tenderloin? This recipe is it! Wrapped in prosciutto and glazed with a sweet and sticky balsamic glaze, the pork tender loin is juicy and loaded full of flavor. Serve up this Balsamic Glazed Pork Tenderloin for a scrumptious dinner recipe!


Ingredients

Scale
  • 2 1/2 pounds pork tenderloin (either 1 or 2 pork tenderloins)
  • 4 oz prosciutto
  • 1 cup balsamic vinegar
  • 1/4 cup sugar
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Instructions

  1. Add the balsamic vinegar, sugar, rosemary and thyme to a saucepan and bring to a simmer over medium heat. Reduce the heat to medium/low and allow to simmer for 10-15 minutes, or until the glaze has reduced and thickened. Allow to cool.
  2. Preheat your oven to 400 degrees. Evenly wrap the pork tenderloin(s) with the prosciutto. Place on a baking sheet fitted with a wire rack. Baste the pork tenderloins with half of the glaze.
  3. Bake for 20 minutes, baste with the remaining half of the glaze and then bake for another 20-25 minutes, or until an internal temperature of 145 is reached.
  4. Allow the pork tenderloin(s) to rest 5-10 minutes before slicing and serving. Enjoy!

Notes

  • 1 or 2 pork tenderloins can be used for this recipe depending on their size.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Bakin

Nutrition

  • Calories: 255
  • Sugar: 6.4g
  • Sodium: 253mg
  • Fat: 5.9g
  • Carbohydrates: 7.2g
  • Fiber: 0.3g
  • Protein: 40.1g
  • Cholesterol: 111mg

Keywords: Balsamic Glazed Pork Tenderloin

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Thanks for following and cooking along with me!

 

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1 Comment

  1. Tess

    This was so flavorful! I think I over cooked the balsamic glaze and it basically turned to candy but it still tasted amazing! The prosciutto really helped elevate the meat even more!

    Reply

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