Easy Baked Pork Tenderloin
You’ll love this juicy Baked Pork Tenderloin recipe. It is baked in a reduced and seasoned balsamic sauce, a quick and easy method for juicy, tender, and delicious pork tenderloins.
Serve this pork tenderloin dish with our Easy Scalloped Potatoes Recipe and our crunchy and delicious Chayote Salad with Broccoli and Cucumber. A fancy dinner perfect for the holidays and Sunday dinner.
Our pork tenderloin recipe is seasoned with two of our Noubess best-sellers seasonings, Garlic and Herb Seasoning, and Steak Seasoning, Salt-Free. The combination of these spices makes pork the best recipe for pork meat. Garlicky, zesty with a hint of spiciness, simply delicious.
Cooking Pork Tenderloin and Pork Loin
Pork tenderloin is lean and incredibly tender when cooked right. Whip up the right seasoning blend, and you will have a healthy and delicious dish.
Before cooking a pork tenderloin, you might want to know the difference between Pork Loin vs. Pork Tenderloin. Both cuts are different in shape and size and cook differently.
Just a note about Pork Loin vs. Pork Tenderloin.
Pork tenderloin comes from a muscle that runs along the spine and is from the rib section. The Tenderloin is long, thin, and lean, about 7-8 inches long and 2 inches in diameter. The Loin is a thick and large cut of meat from the rib section that can be bone-in or boneless. It may also have a thick layer of fat that can be removed.
How to make juicy baked Pork Tenderloin?
It is recommended not to overcook the Pork Tenderloin for it to be a success. Like steak, the longer you cook the meat, it will be tough and dry. A meat thermometer will come in handy if you are unsure if the meat is fully cooked or not. The right temperature depends on how you like your meat. A temperature between 145° F to 160° is recommended for cooking Pork Tenderloin. Invest in a good meat thermometer if you need to. It will pay off!
If using a stock, wine, or balsamic glaze sauce,
- It is best first to season the meat with your special rub.
- Sear the pork in a hot pan until it is nice and brown. Use a heavy bottom pan or a Dutch oven.
- Place the pork tenderloin into a prepared baking dish.
- Deglaze the pan with wine, balsamic vinegar, or stock. Add additional seasoning and spices. You may also want to add pearl onion, green peas, or lima beans, which is a great addition to this dish.
- Cover the pan and bake at 400 degrees Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on how long you sear the tenderloins and their size.
- Use an instant-read thermometer to check the temperature for perfectly cooked pork tenderloin. Remove the pork from the oven when the internal temperature reaches 145 – 165 degrees.
- Rest the meat for about 5 minutes before cutting, slicing, and pouring the sauce over the top.
Notes & Tips
- Rub olive on the meat before applying the spice rub or dried herbs.
- Sear the meat in a heavy bottom pan for even cooking.
- Cook the meat in the oven at a high temperature for a nice golden or brown color.
- Use a thermometer to achieve the perfect temperature.
- Do not overcook the tenderloin. It will become dry.
- Allow your meat to rest for at least 3 – 5 minutes before cutting.
- Add some vinegar or lemon juice to the sauce for more flavor.
- Crushed or mashed garlic and freshly grated black pepper add tons of flavor to the sauce
Side dishes ideas to serve with this dish
- Easy and Delicious Sauteed Broccoli Recipe
- Roasted Cauliflower with Fennel and Onion
- Easy Scalloped Potatoes Recipe
- Warm Red Potatoes with a Butter Garlic Scallion Sauce
- Sweet Potatoes with Vinaigrette, the perfect side dish
- Roasted Sweet Potatoes and White Potatoes
Baked Pork Tenderloins with Balsamic Glaze
Equipment
Ingredients
- 3 lb pork tenderloins Two 1.5 lb tenderloins
- 1/2 tsp Noubess Garlic and Herbs Seasoning
- 2 tbsp Noubess Steak Seasoning, no salt
- 1 tbsp extra-Virgin Olive Oil
- 1 tbsp olive oil and more
- 1/2 cup chicken stock or beef stock low sodium preferably
- 1/2 cup balsamic vinegar
- 2 tbsp butter
- 4 oz pearl onions
Instructions
- Clean your meat your preferred way and thoroughly pat dry.
- Combine the Noubess Garlic and Herbs Seasoning, Noubess Steak Seasoning, and 1 tablespoon Olive Oil. Rub and press this mixture onto the tenderloins.
- Heat 1 tablespoon of olive oil into a large skillet with an ovenproof handle or a cast-iron skillet over medium heat. Add the tenderloins and cook turning frequently until they are brown on all sides – about 12 – 15 minutes depending on the type of skillet and temperature.
- Transfer skillet with the tenderloins to the oven and roast for 12 – 15 minutes.
- Remove the tenderloins from the pan and keep warm covered with aluminum foil.
- In the same skillet, over low heat, add the pearl onions. Cook the onions while stirring for about 3 minutes or so until you start seeing that the first layer is a bit shiny or glossy.
- Pour the balsamic vinegar and stock (beef or chicken). Stir and scrape up the bottom to release bits of the spices or the tenderloins.
- Increase the heat to medium-high and bring the sauce to a boil. Let the mixture cook until the liquid is reduced by half.
- Lower heat and add butter. With a spoon or a whisk, stir/whisk until melted. Adjust seasoning if necessary. Remove from heat.
- Plate the tenderloins and pour the pearl onions with the balsamic sauce on top. Served immediately.
Notes
- Be sure to purchase a pack of pork tenderloin – usually 2 in the pack and about 1.5 pounds each.
- When cooking your pork tenderloins, make sure the internal temperature reads between 145°-160°F.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
