OVEN ROASTED HERB AND GARLIC CRUSTED PORK TENDERLOIN, WITH A WHITE WINE AND BALSAMIC VINEGAR DRIZZLE, CREATES THE PERFECT DINNER IN MINUTES!
This easy herb and spiced pork tenderloin comes together quickly for a great weeknight or Sunday super meal. Loaded with flavor, tender and juicy, your family will love this recipe as much as mine does.
Herb Crusted Pork Tenderloin Recipe
Our son moved back home last week for a few months. (What does this have to do with this recipe…read on. I promise it segues beautifully!)
You know what that means? That means I have to cook dinner! Lol Seriously though! I know y’all think I cook big meals every night of the week. (Nooooo! Nope! Nah! I have a drawer full of take-out menus like the rest of you!)
O-kay! Back to this Crusted Pork Tenderloin Recipe. (Brace yourself for the dramatic segue!) I wanted a quick dinner the other night. I had a package with 2 pork tenderloins in it. It was raining, again, and I couldn’t make my usual Chili Rubbed Grilled Pork Tenderloin with Apricot Glaze.
So…
I decided to throw some beautiful fresh rosemary and garlic together, with a few other seasonings, and roast them, in the oven, with a little white wine. Then I made a quick, and easy, reduction balsamic glaze with the juices. BAM!! It was ready in minutes…and so delicious you could lick your plate clean and not feel guilty!
What you’ll need to have on hand to make this pork roast recipe
- 1 (2 count) package Pork Tenderloins (approx. 2-3 lbs)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chopped Fresh Parsley – You can use 2 teaspoons dried.
- Seasonings – 1 teaspoons salt, 1 teaspoon coarse black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and 2 teaspoons Paprika.
- 1 ½ teaspoons minced garlic – You can use jarred minced garlic, I do! (Gasp! Shocking I know!)
- ½ C white cooking wine (This is for the recipe…not you!) You can substitute beef broth, chicken broth or even water in place of the wine.
- 3 Tablespoons Balsamic Vinegar
What is the difference between Pork Loin and Pork Tenderloin?
This is a frequently asked question with a lot of confusion surrounding the two different cuts of pork. Let’s talk about it for a minute and clear up any questions you may have.
Pork Loin is the portion of the pig that include the rib, loin roasts, and chops, the tenderloin (what we are talking about in this recipe) and country-style ribs. Most Pork Loin Roasts in the super-markets look just like a big long boneless pork chop that hasn’t been cut into chops yet.
Pork Tenderloin was traditionally sold attached to a bone-in loin roast. Around the 80s, it became a separate cut of meat. (Let’s all applaud the butcher who made that move!) Pork Tenderloin is very low in fat, very tender, and with good flavor. It generally comes two to a package with a “tail end” and a “wider end”.
Since it is low in fat it is best cooked quickly and at high temperatures. I like to think of Pork Tenderloin as the Filet Mignon of Pork!
How To Make Herb Rubbed Pork Tenderloin
Let’s get cooking. Start by preheating oven to 350 °F.
TIP: Line a 9 x 13 baking dish with aluminum foil. This helps make clean-up a breeze!
Pat each Tenderloin Dry with a paper towel. Place in the aluminum foil lined baking dish.
In a small bowl combine salt, pepper, garlic powder, onion powder, and paprika. Mix well.
Drizzle Olive Oil over each tenderloin and rub into each cut of pork, making sure all sides are covered.
Sprinkle each tenderloin, top and bottom, with seasonings and rub into each piece of meat. Divide minced garlic in half. Add minced garlic to the top of the tenderloin. Rub that in with the seasoning. Give those tenderloins a little massage. (Lucky little tenderloins…sigh!) Sprinkle the top of each tenderloin with fresh chopped rosemary. Lay a few sprigs along the top. Add ½ cup of white wine to the bottom of the pan.
TIP: You can substitute cooking wine with chicken or beef broth.
Bake for 30–40 minutes in preheated oven, or until thickest part of the meat reads 155°-160° with a meat thermometer.
Remember this is a very lean cut of meat, and it’s important not to overcook it. Generally it is cooked at a higher heat. I found that with this recipe 350° worked perfectly without drying out the meat. That’s because we surrounded it with that wonderful cooking wine!
Remove the meat from the oven. Carefully remove the cooked Pork Tenderloins and cover with a new piece of foil to keep the meat warm.
How To Make Balsamic Vinegar Glaze for Pork Tenderloin
In a medium sauce pan, over medium-high heat, add the juices and seasonings from the roasting pan. So many great flavors in those juices!
Bring to a low boil. Add 3 Tablespoons Balsamic Vinegar. Stir. Reduce heat to low and allow mixture to reduce by half. About 5–7 minutes.
While the glaze is reducing, slice each pork tenderloin into ¼ inch, to ½ inch, thin medallions with a sharp carving knife. Place sliced roast on a serving platter. Fan the slices out. Carefully, and slowly, pour the Balsamic glaze over the top of each of the tenderloins. Garnish with a few sprigs of fresh rosemary.
Isn’t that a beautifully stunning dish? The flavors are musical instruments making your taste buds dance! So tender you can cut it with a fork!
Other Delicious Family Favorite Pork Recipes
- Pork Chop and Creamy Potato Casserole
- Brown Sugar Glazed Grilled Pork Chops
- Instant Pot Easy Chili Pork Verde
- Oven Fried Butter Crumb Pork Chops
- Shredded Pork Roast Wraps
- The Best Pork Chops with Mushrooms Recipe from Julia’s Simply Southern
- Collard Greens Wrapped Pork Roast from Soulfully Made
I hope your family loves this recipe with its tangy balsamic glaze and warm savory spices. It pairs beautifully with my Creamy Cheesy Au Gratin Red Potatoes and Asparagus Bundles! Enjoy and as always…
Happy Nesting!
Easy Herbed Pork Tenderloin
This easy herb and spiced pork tenderloin comes together quickly for a great weeknight or Sunday super meal. Loaded with flavor, tender and juicy, your family will love this recipe as much as mine does.
Ingredients
- 1 (2 count) package Pork Tenderloins (approx. 2-3 lbs)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Chopped Fresh Parsley - You can use 2 teaspoons dried.
- 1 teaspoons salt
- 1 teaspoon coarse black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons Paprika.
- 1 ½ teaspoons minced garlic
- ½ C white cooking wine, substitute beef broth or water
- 3 Tablespoons Balsamic Vinegar
Instructions
- Preheat oven to 350°. Line a 9 x 13 baking dish with aluminum foil.
- Using a Paper towel pat each tenderloin dry.
- Place both Pork Tenderloins in the bottom of the lined 9 x 13 pan. Drizzle with olive oil and rub into, or brush, each pork tenderloin, top and bottom.
- In a small bowl combine salt, pepper, onion powder, garlic powder, and paprika. Mix well. Sprinkle over each pork tenderloin and massage into the meat. Divide minced garlic over the top of each pork tenderloin and rub into the top of each roast. Sprinkle the top of each roast with chopped fresh rosemary. Lay a few springs of rosemary on top of each roast.
- Add wine to the bottom of the pan. Place in preheated oven and bake for 30-40 minutes until meat thermometer reads 155-160° in the thickest part of the meat.
- Remove meat from the baking dish. Wrap in a fresh sheet of foil. Carefully pour juices from baking dish into a medium sauce pan. Place over medium-high heat and bring to a low boil. Stir-in Balsamic Vinegar. Cook on low until mixture reduces in half.
- Slice Pork Tenderloin into ¼ - ½ inch thick slices with a sharp carving knife. Pour Balsamic Glaze over the top of each roast. Serve Warm.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 73Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 514mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 4g