Rosemary-Balsamic Pork Tenderloins

Rosemary Balsamic Pork Tenderloin - the most tender pork I've had!

Tender. Juicy. Flavorful. Everything you’d want in a pork tenderloin dish and everything you get from this recipe. It really doesn’t get much better than this. Pork tenderloin is one of those easy proteins that is relatively inexpensive, low in fat, and naturally tender (hence the name). However it can be quite bland and boring. Toss a few bright flavors at it and slice it up on a nice platter and you’ve got a pseudo-gourmet meal. That was easy!

Recipe Rundown
Taste: Savory and pungent yet sweet and earthy.
Texture: This pork was hands-down the tenderest and juiciest pork I’ve ever had. Follow the recipe exactly (including letting the pork season for 30 minutes) and your pork should be juicy and delicious too.
Ease: Nothing too complicated. Like always, read the recipe entirely before starting.
Appearance: Meat will never be as cute as a cupcake but it will still be mouthwatering.
Pros: Seriously scrumptious and easy enough for a weeknight meal.
Cons: None.
Would I make this again? I will definitely use this method for cooking pork tenderloin again, might try a different sauce next time to keep things interesting.

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Rosemary-Balsamic Pork Tenderloins

Yield: 4 servings


2 (12-16 ounce) pork tenderloins, trimmed
1 1/4 teaspoons kosher salt
3/4 teaspoon pepper
2 teaspoons vegetable oil
4 tablespoons unsalted butter, cut into 4 pieces
2 shallots, thinly sliced
2 tablespoons water
1 teaspoon packed light brown sugar
3/4 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
1 tablespoon Dijon-style mustard


Preheat oven to 400 degrees F. Sprinkle tenderloins evenly with salt and pepper, rub seasoning into meat. If time allows, season tenderloins up to 30 minutes at room temperature ahead of time for most flavor.

Heat oil in 12-inch skillet over medium-high heat until just smoking. Place both tenderloins in skillet and sear until well-browned, 3 minutes. Rotate tenderloins 1/4 turn and sear until well-browned, 1-2 minutes. Repeat until all sides are browned. Transfer tenderloins to a foil-lined rimmed baking sheet and roast in oven until tenderloins register an internal temperature of 145 degrees, 10-16 minutes.

While pork roasts, add 1 tablespoon butter to the still-hot skillet. Add shallots, water, and sugar. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7-10 minutes. Set skillet aside off heat.

Transfer tenderloins to carving board and tent loosely with foil, let rest 10 minutes.

While pork is resting, set skillet back over medium-low heat and add vinegar. Simmer, scraping bottom of skillet with wooden spoon to release browned bits, until mixture is thickened slightly, 5-7 minutes. Add rosemary and any accumulated pork juices, continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.

Cut tenderloins into 1/2-inch thick slices and serve with sauce.


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15 Responses to “Rosemary-Balsamic Pork Tenderloins”

  1. #
    SunnyD — January 13, 2012 at 3:29 pm

    Hi Tessa, this pork looks delish! and I definitely plan to make it in the near future, are there any sides you could suggest to make this into a nice weekday dinner?

  2. #
    Laura @ BOT — January 13, 2012 at 6:02 pm

    Pork tenderloin is one of my new favorite meats. I love how lean and flavorful it is. I definitely am going to bookmark this recipe, it looks fabulous.

    By the way, I discovered your site a few months ago and love it. I JUST started culinary school last week, so I love to hear about other people's experiences. They are very inspiring!

  3. #
    Erin@TexanerinBaking — January 13, 2012 at 6:35 pm

    You're right about the appearance of meat but your pork at least looks yummy! I normally think pictures with meat look a bit disgusting.

    I'm definitely going to try this method the next time I make pork tenderloin. Thanks for sharing!

  4. #
    Bake Your Day — January 13, 2012 at 7:18 pm

    This sounds amazing. I love rosemary with pork. Will definitely try this!

  5. #
    Kerry Edwards — January 17, 2012 at 1:01 pm

    I am wondering if this method of cooking the pork loin would work if you pre-marinated the meat in a balsamic / garlic mixture?

    • handleheat replied: — January 17th, 2012 @ 3:34 pm

      I'd be careful not to marinade too long as the acid in the balsamic vinegar might begin to chemically cook the pork tenderloin. I think a few hours or up to overnight would be fine.

  6. #
    christina — January 17, 2012 at 5:32 pm

    i just have to say that i made your recipe last night for a few friends and got rave reviews! everyone loved it…even one person who doesn't eat pork couldn't help herself and loved it! thank you for a great recipe that i will definitely make again :)

    • handleheat replied: — January 18th, 2012 @ 3:06 am

      So happy to hear that! :)

  7. #
    Julie — February 14, 2012 at 2:23 pm

    Wow! This is the best pork tenderloin I've ever had… can't believe that I'm the one that made it! So juicy and tender! I typically don't like vinegar, but it was delicious! Thanks for the recipe!

  8. #
    3dogkitchen — March 22, 2012 at 12:45 am

    This was really good. I was in a hurry, so I seared the pork as individual slices and by passed the oven. I choppednansummer squash, zucchini, red and orange pepper, and added corn. I saut

  9. #
    Banderson — May 24, 2012 at 12:41 am

    Just wow. The flavors of this dish were simply outstanding. I will be adding this to my rotation, and for a dish when we have guests come over.

  10. #
    Kim — September 20, 2012 at 3:35 am

    I made this again, its wonderful! Thank you for a great dish. Handletheheat is my favorite food blog, your layout is so user friendly and I love that you appreciate the peanut butter/chocolate combo!

  11. #
    marija — January 4, 2013 at 5:43 pm

    this recipe is incredible. I’ve made it three times already and it was yummy each time. the only difference – I serve it with mashed potato and when seasoning pork loin I add a bit of tarragon. Once seasoned I also let it sit in room temperature for 2hrs + Thank you very much for sharing this, I wholeheartedly recommend it! M
    oh also please note I don’t even like pork!

  12. #
    Jude Pierce. — January 29, 2014 at 10:52 am

    I’m tying to cut fat from my diet. Any ideas on how to cut the butter. I love pork tenderloin; it’s the perfect protein dish.


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