Recipes › Main Course › Italian Pork Tenderloin with Balsamic Recipe

Italian Pork Tenderloin with Balsamic Recipe High-Protein

Recipe by Pedro M. A. Neves

This Italian pork tenderloin with balsamic glaze combines lean, tender meat with a rich sweet-and-tangy reduction for a sophisticated yet simple main course. The pork is seared until golden, then finished with a concentrated balsamic vinegar glaze infused with fresh herbs and garlic. High in protein and low in carbohydrates, this dish delivers restaurant-quality results in under 40 minutes.

Ingredients

• 1.2 kg (2.5 lb) pork tenderloin, center-cut
• 30 ml (2 tablespoons) extra virgin olive oil
• 8 garlic cloves, minced
• 180 ml (3/4 cup) balsamic vinegar
• 120 ml (1/2 cup) low-sodium chicken broth
• 30 g (1 ounce) fresh rosemary sprigs
• 15 g (1/2 ounce) fresh thyme
• 5 ml (1 teaspoon) Dijon mustard
• sea salt to taste
• black pepper to taste
• 5 ml (1 teaspoon) honey (optional)

Instructions

1. Remove pork tenderloin from refrigeration and pat dry with paper towels. Season generously on all sides with sea salt and freshly cracked black pepper, rubbing the seasoning into the meat.

2. Heat olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering, approximately 2-3 minutes.

3. Carefully place the pork tenderloin in the hot skillet and sear for 3-4 minutes without moving it. Rotate and sear each of the remaining three sides for 3 minutes until deeply browned on all surfaces.

4. Reduce heat to medium, add minced garlic to the pan around the pork, and cook for 1 minute until fragrant. Add rosemary and thyme sprigs, nestling them beside the meat.

5. Pour balsamic vinegar and chicken broth into the pan, being careful of steam. Stir in the Dijon mustard until combined. The liquid should partially surround the pork.

6. Transfer the skillet to a preheated 190°C (375°F) oven and cook for 12-15 minutes until the internal temperature reaches 63°C (145°F) when measured at the thickest point with an instant-read thermometer.

7. Remove from oven and transfer pork to a clean cutting board. Tent loosely with foil and rest for 5 minutes to allow juices to redistribute.

8. Place skillet over medium-high heat and simmer the balsamic mixture for 3-4 minutes, stirring occasionally, until reduced to approximately 120 ml (1/2 cup) of glossy glaze. Taste and adjust seasoning with salt and pepper. Stir in honey if a sweeter glaze is desired.

9. Slice the rested pork tenderloin on the bias into 2 cm (3/4 inch) thick medallions. Arrange on serving plates and spoon the warm balsamic glaze over each portion. Serve immediately.

Substitutions

• Beef tenderloin or veal can replace pork tenderloin at the same weight and cooking temperature
• Red wine vinegar combined with a small amount of honey can substitute for balsamic vinegar
• Fresh sage or oregano can replace or combine with rosemary and thyme
• Vegetable broth works equally well in place of chicken broth for a lighter option

Tips

• Use an instant-read thermometer for accurate doneness; overcooked pork becomes tough and dry
• Pat the pork completely dry before searing to achieve a proper crust and better browning
• For a thicker glaze, continue simmering the sauce after removing the pork; it will thicken further as it cools slightly
• Allow proper resting time after cooking to retain juices; this ensures maximum tenderness and moisture

Pork tenderloin holds significant importance in Italian cuisine, particularly in central and northern regions where it appears in refined dishes. The pairing with balsamic vinegar reflects the Modena and Reggio Emilia tradition, where this dark, aged vinegar has been produced for centuries and is considered essential to sophisticated Italian cooking.

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