Pork Tenderloin with Balsamic Glaze | Kevin Wagonfoot
I’ll be honest—when I first tried this pork tenderloin, I was convinced I’d stumbled onto some restaurant secret. Turns out, it’s just a beautiful cut of meat, a quality balsamic, and five minutes of actual attention. That’s it. That’s the whole trick.
This has become my weeknight saving grace on nights when I want something that feels special but doesn’t require me to spend three hours in the kitchen questioning my life choices.
Why This Works for Low-Carb High-Protein
Here’s what makes this work for the low-carb, high-protein crowd: you’re getting lean protein that’ll keep you satisfied, the balsamic glaze adds incredible flavor without the sugar overload, and the whole thing comes together so fast you won’t be tempted to bail on your plan. It’s the kind of meal that proves eating this way doesn’t mean suffering through sad chicken breast every night.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Pork Tenderloin with Balsamic Glaze
This succulent pork tenderloin is enhanced with a tangy balsamic glaze, creating a delightful balance of flavors while keeping it low in carbs. Perfect for a protein-packed dinner!
Ingredients
- 1 lb pork tenderloin
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon rosemary
Instructions
- Start by preheating your oven to 400°F (200°C). The high heat ensures that the pork cooks evenly and develops a nice browned exterior while retaining its juices.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, and rosemary. This mixture will create a flavorful glaze that adds depth to the tenderloin.
- Rub the pork tenderloin with the balsamic mixture, coating it thoroughly. Make sure every inch is covered; this helps with flavor and caramelization.
- Place the pork tenderloin in a roasting pan or on a parchment-lined baking sheet and roast in the preheated oven for about 25 minutes, until the internal temperature reaches 145°F. Look for a nice brown color on the surface.
- Once done, let the pork rest for 5 minutes before slicing. Resting allows the juices to redistribute, making each bite tender and juicy.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Let your tenderloin rest at room temperature for 15 minutes before cooking—I learned this the hard way, and it makes all the difference in how evenly it cooks.
- Don't skip searing it in a hot pan first. That crust is where the flavor lives, and it takes maybe two minutes per side.
- The balsamic thickens as it cools, so if your glaze looks a little thin at first, just give it a minute. Patience here pays off.
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