Balsamic-Glazed Pork Tenderloin
“Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze.” —Lisa Moriarty, Wilton, New Hampshire
| Servings | Prep Time |
| 4servings | 30minutes total time |
| Servings | Prep Time |
| 4servings | 30minutes total time |
Ingredients
- 1 pork tenderloin (1 lb.)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1/2 cup balsamic vinegar
- 1/2 cup packed brown sugar
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan.
- Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat.
- Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Recipe Notes
Nutrition Facts
3 ounces cooked pork: 298 calories, 7g fat (2g saturated fat), 64mg cholesterol, 200mg sodium, 35g carbohydrate (35g sugars, 0 fibre), 23g protein.
