Easy Stovetop Balsamic Pork Tenderloin

For this easy stovetop balsamic pork tenderloin recipe, we’ll use simple, everyday ingredients to turn ordinary pork tenderloin into a gourmet, restaurant style meal. The pork comes out so juicy, so tender, and that seasoned balsamic glaze hits all the right notes of flavor that you’ll absolutely love.

Why I Love This Recipe

Pork tenderloin is one of my all-time favorite meats. It checks all the boxes: affordable, very tender, very juicy, very lean, easy to make, and offers lots of varieties for cooking and flavors. For this recipe, the pork tenderloin gets a quick sear in a pan, before cooking in a balsamic sauce in only about 15 minutes. The sauce is then reduced in the same pan to provide the perfect topping for our pork. The result is a flavor masterpiece that I’m sure you’ll love.

Equipment and Ingredients

I use a 5qt jumbo, non-stick cooker with lid for this recipe. It gives us plenty of room for the pork tenderloin and is easy to cleanup. I like to use non-stick because the sauce/glaze contains brown sugar, which likes to stick. Using a pan with a good non-stick coating really helps.

No worries if you’re using a stainless steel pan. Just keep an eye on the heat level and keep things moving and stirring. The meat will sear more quickly in a stainless steel or cast iron pan.

Our ingredient list features ingredients you likely have on hand:

• Pork Tenderloin: The star of the dish, it’s lean, tender, and cooks quickly while absorbing the flavors of the glaze. Just be sure it’s pork tenderloin and not pork loin. They are two very different cuts of meat.
• Balsamic Vinegar: Provides a tangy, slightly sweet base for the glaze, balancing richness with acidity.
• Brown Sugar: Adds sweetness and helps caramelize the glaze for a rich, glossy finish.
• Soy Sauce: Contributes a savory, umami depth to the sauce, enhancing the overall flavor.
• Chicken Broth: Adds moisture and helps create a flavorful base for simmering the tenderloin.
• Garlic: Infuses the dish with a warm, aromatic flavor that complements the glaze.
• Dijon Mustard: Adds a subtle tang and sharpness, tying the flavors together.
• Kosher Salt and Black Pepper: Essential for seasoning the meat and bringing out its natural flavors.
• Rosemary: Adds an earthy, aromatic touch that pairs beautifully with pork and balsamic.
• Olive Oil: Used for searing the pork, creating a golden crust that locks in juices.

Preparation

I love how simple the prep is for this recipe. Start by trimming any excess fat or silverskin from the pork tenderloin. It’s a pretty lean cut, but there’s usually a little you can clean up.

Once trimmed, pat the pork dry with paper towels—this helps it sear beautifully.

Next, season the pork generously with kosher salt (or another coarse salt) and black pepper. Use these to taste, but I recommend 1-2 teaspoons of kosher salt and at least ½ teaspoon of black pepper, as listed in the ingredients.

Now, mix the wet ingredients: balsamic vinegar, chicken broth, soy sauce, and Dijon mustard. Don’t forget to add the rosemary, too. Whisk everything together in a small bowl until well combined.

Cooking

Get the pan good and hot over medium-high heat and then add the olive oil. When the oil starts to shimmer, add the pork tenderloin. We’ll brown it on all sides for about 2 minutes each side. This will give us the nice sear and color we’re looking for.

After the pork tenderloin is browned, reduce the heat to medium-low and add the liquid mixture. If there are any stuck-on bits on the pan, you can now scrape them up with a wooden spoon. This is called “deglazing” and is an important part of the flavor profile.

Now, nestle the pork tenderloin in the liquid and put the lid on. Cook the pork for 12-15 minutes or until the internal temperature of the pork tenderloin is 135-140°F (it will rise to 145°F while resting.)

Turn the pork a couple of times during cooking to get all sides nice and coated with the glaze.

When the pork is done, remove it to a plate to rest and continue to simmer the sauce until it thickens a bit more – about 5 minutes or so. Just keep stirring it with a spatula. When it’s done, remove the pan from the heat.

At this point, I like to take the pork tenderloin that’s been resting for a few minutes, place it back in the pan, and turn it around with tongs to coat it with the glaze. Then remove to a cutting board for slicing.

Serving

Slice the pork tenderloin into medallions of about ¼″ – ½″ in size and drizzle the remaining glaze over the pork. You can also keep some to the side to add later.

This stovetop balsamic pork tenderloin pairs beautifully with a variety of sides, and here are a few favorites that complement the flavors perfectly. Instant Pot Mashed Potatoes add creamy, buttery richness to your plate for something hearty and comforting. Another great option is Instant Pot Brown Rice, a simple and wholesome side that soaks up the delicious balsamic glaze. Try the Oven Roasted Garlic Parmesan Broccoli, roasted to perfection with a savory, cheesy finish for a pop of green and a burst of flavor. These easy-to-make sides will round out your meal and make it truly satisfying.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork slices in a skillet with a splash of chicken broth or water to keep them moist. Warm over low heat until heated through.

You can also reheat in the microwave in 30-second intervals, covering the dish to retain moisture. Avoid overcooking to keep the pork tender and juicy.

Can this recipe be doubled?

Yes, you can double this recipe! If you’re cooking two pork tenderloins, use a bigger skillet so they have enough space to cook evenly. Double the sauce ingredients and add a little extra chicken broth if needed to keep everything moist. The cooking time might be a bit longer, so use a meat thermometer to check that the pork reaches 135°F before letting it rest. It’s an easy way to make more for a bigger crowd!

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