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Balsamic Pork Tenderloin

A really simple preparation with sauce all in one dish. Note shallots have two lobes and in this recipe I use both lobes.

What you need

  1. 1 pork tenderloin, approx. 1.5 - 1.75 lb.
  2. 1 large shallot, peeled and sliced into rings
  3. 1 clove garlic, minced
  4. 1/4 cup balsamic vinegar
  5. 1 tbl agave syrup
  6. Kosher salt & fresh ground black pepper
  7. Olive oil

How to make it

  1. Preheat oven to 375º
  2. Remove tenderloin from packaging and pat dry with paper towels
  3. Sprinkle all over with salt and black pepper, pressing to stick to the pork
  4. On a tray, drizzle some olive oil
  5. Roll the tenderloin in the olive oil to coat all over
  6. Let marinate for 30 minutes
  7. Heat an ovenproof skillet to medium-high
  8. Place tenderloin into skillet and sear on all sides
  9. Remove tenderloin to a plate and add shallots (add more olive oil if necessary) and salt
  10. When shallots are lightly browned, add garlic - don't brown garlic
  11. Immediately reduce heat to medium and add balsamic vinegar and agave
  12. Scrape up all the browned bits on the base of the pan
  13. Return tenderloin to the pan and turn to coat all sides with vinegar sauce
  14. Place pan in oven for 20 minutes (until pork is 155º on instant read thermometer)
  15. Remove from oven, place on a warm tray and let stand for 10 minutes
  16. Cut into thick slices and pour sauce over all

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