🛒 Necessary Ingredients
- 🥩 1 pork tenderloin (about 1–1½ lb / 450–700 g)
- 🧂 1 tsp salt
- 🌶️ ½ tsp black pepper
- 🧄 4 garlic cloves, minced
- 🫒 1 tbsp olive oil
- 🍇 ¼ cup balsamic vinegar
- 🍯 2 tbsp honey
- 🌿 1 tsp fresh rosemary, chopped
- 🌿 1 tsp fresh thyme, chopped
👩🍳 Step-by-Step Recipe
1️⃣ Prepare the Pork
- Pat the pork tenderloin dry with paper towels.
- 🧂 Season all over with salt and black pepper.
- Let it sit for about 10–15 minutes while preparing the glaze.
2️⃣ Make the Balsamic Garlic Glaze
- 🍇 Add balsamic vinegar, honey, minced garlic, rosemary, and thyme to a small bowl.
- 🥄 Stir well until combined.
3️⃣ Sear the Tenderloin 🔥
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- 🥩 Add the pork tenderloin.
- Sear for about 2–3 minutes per side, turning until nicely browned all around.
4️⃣ Add the Glaze 🍯
- Pour the balsamic-garlic mixture over the browned pork.
- Turn the tenderloin several times so the glaze coats the surface.
- Let it simmer for 1–2 minutes until it begins to become glossy and sticky.
5️⃣ Finish Cooking
- Transfer the skillet to a 400°F (200°C) oven.
- Roast for approximately 12–18 minutes, depending on the size of the tenderloin.
- Cook until the thickest part reaches 145°F (63°C) internally.
6️⃣ Rest the Pork 🕐
- Remove from the oven and spoon the glaze over the pork.
- Let it rest for 5–10 minutes so the juices redistribute.
7️⃣ Slice & Serve
- Slice the tenderloin into thick pieces.
- 🍯 Drizzle the remaining sticky balsamic glaze over the slices.
- 🌿 Finish with a little fresh rosemary or thyme.
- Serve warm.
❓ Quick Q&A
Q: What makes the glaze sticky?
👉 The combination of balsamic vinegar and honey reduces into a glossy, sticky coating.
Q: How do I keep the pork tender?
👉 Avoid overcooking and remove it when the center reaches 145°F (63°C), then let it rest before slicing.
Q: Can I prepare the glaze ahead of time?
👉 Yes. Mix the glaze ingredients ahead and refrigerate until ready to use.
