Brown Sugar Balsamic Glazed Pork Tenderloin

• 1 pork tenderloin (about 1.5 pounds)
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional garnish: fresh thyme sprigs

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat the pork tenderloin dry and season with salt and pepper.
3. 3 In a small saucepan, combine balsamic vinegar and brown sugar. Simmer until slightly reduced, about 5 minutes.
4. 4 Heat olive oil in an ovenproof skillet over medium-high heat. Sear the pork on all sides until golden.
5. 5 Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F.
6. 6 Remove the pork from the oven and brush with the balsamic glaze. Let rest for 5 minutes.
7. 7 Slice and serve, drizzled with extra glaze if desired.

Equipment

• Ovenproof skillet
• Meat thermometer

Variations

• For a spicy kick, add a pinch of red pepper flakes to the glaze.

Substitutions

• If pork tenderloin isn't available, substitute with chicken breasts, adjusting the cook time accordingly.

Pairings

• Roasted sweet potatoes
• Creamy mashed cauliflower

Nutrition

Tips

• Use a meat thermometer to ensure the pork is perfectly cooked.
• The glaze can be made ahead and reheated before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a low oven with a splash of glaze.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs wonderfully with a glass of Pinot Noir.

FAQ