This Balsamic & Herb Pork Tenderloin is incredibly tender and juicy, coated in a glossy balsamic glaze that’s balanced with garlic, fresh herbs, and just a touch of sweetness. Perfect served with your favorite roasted veggies or salad.
About This Recipe
If you haven’t jumped on the pork tenderloin train yet, I insist you start now! If you’ve been around for a while, you know I love to grill up tons of pork for our big Sunday night dinners, then have it throughout the week for salads, crunchwraps, sandwiches, tacos, rice bowls, etc.
This Balsamic and Herb Pork Tenderloin is so easy to make and marinate with just a few simple, staple ingredients! It’s full of tangy, sweet, herby flavor and truly goes with just about any side, like my Bacon Balsamic Roasted Brussels Sprouts or Balsamic Roasted Fall Veggies!
You can also cook this pork tenderloin on the grill or in the oven! We love to cook it on the grill to get those tasty grill marks, but you can also cook this pork in the air fryer or oven if that’s easier for you!
Ingredients and Substitutions
- Pork tenderloin: NOT pork loin, it’s not nearly as tender or as lean. I always get mine from Costco.
- Balsamic vinegar: I love all the vinegars from Baker and Olive but I know they’re a specialty item and not everyone will have them! If you do, USE THEM here. But if you don’t, any balsamic vinegar works fine.
- Grainy dijon mustard: Use any good grainy dijon mustard. I love the one from Trader Joe’s!
- Olive oil: Or use your favorite cooking oil.
- Brown sugar: Gives the perfect amount of rich, caramelized sweet flavor to this pork. The brown sugar also helps give this pork a nice crust when grilled that is just absolutely irresistible!
- Garlic cubes: Fresh garlic or garlic cubes (my preference) both work great.
- Fresh herbs: We love fresh basil and parsley for this one! Feel free to sub for any other herbs you have on hand!
Dietary Adaptations
Naturally gluten and dairy-free.
How To Make
- Trim fat off of pork tenderloins. I like to rinse mine and pat dry..
- Mix all of the other ingredients for the pork rub. It will make a thick marinade. Rub the marinade all over the tenderloins. You can cover and refrigerate for a few hours or overnight— OR just leave on the counter for 15-30 minutes before grilling. Always best to let it come to room temp before grilling.
- Grill: Heat the grill to a pretty high heat. Spray grill carefully with cooking spray. Sprinkle tenderloins liberally with kosher salt and some cracks of pepper and place on the grill, searing for about 2-3 minutes per side over the high heat.
- Turn the heat down to medium and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so until the internal temp reaches 140-145. Let rest for 10 minutes, tented with foil before slicing in!
- Oven: Preheat your oven to 400°F and move the rack to the middle position. Add the marinated pork tenderloins to a baking dish, season with salt and pepper, and bake, uncovered, for about 25 minutes or until the pork has reached an internal temp of 140-145. Let it rest 5-10 minutes before slicing.
Serving Suggestions:
I love grilling up a bunch of pork on Sundays to have throughout the week! Here are a few of my favorite ways to use the pork throughout the week for a quick lunch or weeknight dinner:
- Shaved Pork Tenderloin Sandwich
- Shaved Pork Baguette with Kale Slaw
- Pear, Blue Cheese, and Pork Baguettes
- Easy Spiced Pork Poke Bowl
- Easy Ricotta BBQ Pork Flatbreads
Pairing Suggestions:
You honestly can’t go wrong with anything you pair this Balsamic and Herb Pork Tenderloin with! It’s so lean, tender, and pairs with just about anything! Serve it on top of your favorite salad or alongside a few simple roasted veggies that the whole family will love!
- Bacon Balsamic Roasted Brussels Sprouts
- Balsamic Roasted Fall Veggies
- Autumn Delicata Salad
- Mashed Potatoes and Cauliflower
- Baked White Sweet Potato
- Simple Roasted Butternut Squash
- Simple Roasted Delicata Squash
For More Delicious Pork Recipes
- Rosemary Garlic Pork Tenderloin
- Cuban Grilled Pork Tenderloin
- Pineapple Cilantro Pork Tenderloin
- Brown Sugar Spiced Pork Tenderloin with Chimichurri
- Greek Pitas with Instant Pot Pork and Cucumber Feta Salsa
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Balsamic & Herb Pork Tenderloin
Ingredients
- 2 lb pork tenderloins 900g
- 2 Tbsp. balsamic vinegar 30g
- 2 Tbsp. dijon mustard 30g
- 1 Tbsp. brown sugar 18g
- 1 Tbsp. olive oil 15g
- 6 frozen garlic cubes or minced cloves
- 1/3 cup fresh basil 15g, chopped
- 1/4 cup fresh parsley 10g, chopped
- Salt and pepper
Instructions
- Trim fat off of pork tenderloins. I like to rinse mine and pat dry.
- Mix all of the other ingredients for the pork rub. It will make a thick marinade. Rub the marinade all over the tenderloins. You can cover and refrigerate for a few hours or overnight— OR just leave on the counter for 15-30 minutes before grilling. Always best to let it come to room temperature before grilling.
- Grill: Heat the grill to a pretty high heat. Spray grill carefully with cooking spray. Sprinkle tenderloins liberally with kosher salt and some cracks of pepper and place on the grill, searing for about 2-3 minutes per side over the high heat.
- Turn the heat down to medium and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so until the internal temp reaches 140-145. Let rest for 10 minutes, tented with foil before slicing in!
- Oven: Preheat your oven to 400°F and move the rack to the middle position. Add the marinated pork tenderloins to a baking dish, season with salt and pepper, and bake, uncovered, for about 25 minutes or until the pork has reached an internal temp of 140-145. Let it rest 5-10 minutes before slicing.
Notes
Nutrition
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