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Pork Tenderloin with Balsamic Reduction Recipe

Italian · Main course · 35 min total

This elegant dish features seared pork tenderloin glazed with a sweet and tangy balsamic reduction, perfect for a special dinner yet simple enough for a weeknight.

Ingredients

• 1 (1-1.5 lb) pork tenderloin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 sprig fresh rosemary (or 1/2 teaspoon dried)
• 2 tablespoons unsalted butter

Instructions

1. Pat pork tenderloin dry and season all over with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork until browned on all sides, about 8 minutes total.
3. Reduce heat to medium. Add garlic and rosemary; cook 1 minute until fragrant.
4. In a small bowl, whisk balsamic vinegar and honey. Pour into skillet and bring to a simmer.
5. Cook, turning pork occasionally, until sauce thickens and pork reaches 145°F internally, about 10-12 minutes.
6. Transfer pork to a cutting board and let rest 5 minutes. Whisk butter into sauce until melted and smooth.
7. Slice pork into medallions and drizzle with balsamic reduction.

Tips

• For a thicker sauce, simmer an extra 2-3 minutes after removing pork.
• Serve with roasted vegetables or mashed potatoes to soak up the sauce.
• Leftovers can be refrigerated for up to 3 days; reheat gently.

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