RecipeTeacher

  • Home
  • Instant Pot Recipes
  • Air Fryer Recipes
  • Recipe Index
  • About
    • Welcome
    • Contact
  • Resources
    • RecipeTeacher101
    • Instant Pot and Pressure Cooker Quick Guide
    • Air Fryer Recipes for Beginners
    • Instant Pot Recipes for Beginners
    • Kitchen Essentials
menu icon
go to homepage
  • Recipe Index
  • Cookbook
  • About
  • RecipeTeacher 101
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipe Index
    • Cookbook
    • About
    • RecipeTeacher 101
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    You are here: Home » Pork Recipes » Easy Stovetop Balsamic Pork Tenderloin

    Easy Stovetop Balsamic Pork Tenderloin

    Last Modified: January 12, 2025

    Jump to Recipe·Print Recipe·Leave a Review

    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.

    A plate with balsamic pork tenderloin, brown rice and carrots.

    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.

    All the ingredients needed to make stovetop balsamic pork tenderloin.

    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.

    Common Substitutions

    If you need to adjust the ingredients, here are some easy swaps:

    • Brown Sugar: Honey or maple syrup can be used instead for sweetness, though the flavor will be slightly different.
    • Dijon Mustard: Yellow mustard or whole-grain mustard works well as a substitute.
    • Chicken Broth: Vegetable broth or water with a pinch of salt can be used instead.
    • Rosemary: If you don’t have fresh rosemary, use ¼ teaspoon dried rosemary or skip it altogether. Italian seasoning or thyme work great too!
    • Balsamic Vinegar: Red wine vinegar with a touch of sugar or maple syrup can be a good alternative.

    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.

    Mixing the glaze ingredients to make easy stovetop balsamic pork tenderloin.

    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.

    Browning a pork tenderloin in a skillet.

    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.

    Cooking a pork tenderloin with a balsamic 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.

    Pork tenderloin with  balsamic garlic glaze.

    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.

    Balsamic pork tenderloin served with carrots and brown rice.

    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!

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Easy Stovetop Balsamic Pork Tenderloin


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: RecipeTeacher
    • Total Time: 30 minutes
    • Yield: 2-4 servings
    Print Recipe
    Pin Recipe

    Description

    Tender and juicy pork tenderloin is seared to perfection, then simmered in a rich, tangy-sweet balsamic glaze made with simple ingredients like brown sugar, garlic, and Dijon mustard. Perfect for an easy, one-pan dinner that’s ready in under 30 minutes!


    Ingredients

    • 1 pork tenderloin (1.00 – 1.75 lbs)
    • ⅓ cup balsamic vinegar
    • 2 tbs brown sugar
    • 1 tablespoon soy sauce (low sodium if preferred)
    • ⅓ cup chicken broth
    • 2 cloves garlic, minced
    • 1 tsp Dijon mustard
    • 1 tsp kosher salt
    • ½ tsp black pepper
    • ½ tsp dried rosemary (or 1 teaspoon fresh, finely chopped)
    • 1 tbs olive oil

    Instructions

    1. Pat the pork tenderloin dry with paper towels and season all sides evenly with kosher salt and black pepper.
    2. In a small bowl, whisk together the balsamic vinegar, brown sugar, soy sauce, chicken broth, garlic, Dijon mustard, and rosemary, then set it aside.
    3. Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, place the pork tenderloin in the skillet and sear it for about 2 minutes on each side until it develops a golden-brown crust. Set aside on a plate.
    4. Reduce the heat to medium-low and pour the balsamic glaze into the skillet, add the pork tenderloin back in. Cover the skillet with a lid and cook for 12–15 minutes, turning the tenderloin occasionally and spooning the glaze over it as it cooks. Use a meat thermometer to check the internal temperature, removing the pork at 135°F (it will rise to 145°F during resting).
    5. Remove the pork from the skillet and let it rest on a cutting board for 5–7 minutes. During this time, increase the skillet’s heat to medium and simmer the glaze for 2–3 minutes, stirring occasionally, until it reduces and thickens slightly.
    6. Slice the pork tenderloin into medallions and drizzle the thickened glaze over the top. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
    • Prep Time: 10 min
    • Cook Time: 20 min
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: American

    Get the RecipeTeacher cookbook!

    Our new cookbook is available and on sale!

    —> Buy it here! <—

    122 shares
    • Facebook3
    • Email

    Comments

      Review & Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Mary T says

      January 12, 2025 at 10:45 am

      Can the tenderloin be cooked in the Air Fryer and the glaze/sauce cooked on the stove, to be combined later?

      Reply
      • RecipeTeacher says

        January 12, 2025 at 10:51 am

        You sure can! Air fry at 400 for about 20 min or until internal temp of 135-140, temp will rise to 145 upon resting.

        Reply
    Jason of Recipeteacher.com

    Hi, I’m Jason and i’m here to help you make easy, delicious homemade recipes. My approach is to provide the easy-to-understand instructions, use simple ingredients, and have you make the best meals possible.

    More about me →

    Popular Recipes

    • recipe for air fryer pork chops
      Best Damn Air Fryer Pork Chops
    • Best Damn Air Fryer Pork Tenderloin served with broccoli and potatoes
      Best Damn Air Fryer Pork Tenderloin
    • Instant Pot pulled pork recipe
      Best Damn Instant Pot Pulled Pork
    • Instant Pot pressure cooker pork tenderloin recipe
      Best Damn Instant Pot Pork Tenderloin
    • recipe for air fryer chicken breast
      Best Damn Air Fryer Chicken Breast
    • Instant Pot pork chops recipe
      Best Damn Instant Pot Boneless Pork Chops

    Easy Recipes for Everyone!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact & Correspondence

    • Contact
    • How to Leave a Review
    • Welcome to RecipeTeacher!
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 RecipeTeacher, LLC

    • Pinterest
    • 3Facebook
    • Email
    122 shares