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Balsamic Pork Tenderloin

Balsamic Pork Tenderloin

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with Baby Potatoes & Broccoli

Sheet Pan Dinners

Yield: 4 to 6

Adapted from: Carlsbad Cravings

This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe! Serve it up with a Caesar Salad and breadsticks for a complete meal the whole family will gobble up.

Pork and veggies:

  • 1pkg. pork tenderloins, 2 pieces, 2 – 2½ lbs. total trimmed
  • 3cups broccoli florets (optional)
  • 1lb baby Dutch potatoes, quartered or halved if smaller (optional)
  • vegetable and olive oil
  • salt and pepper
  • 2-3TBS butter sliced into 6 pads

Pork brine:

  • ¼cup kosher salt
  • 4cups warm water
  • 3TBS balsamic vinegar
  • 2TBS brown sugar
  • 1cup ice cubes

Spice mix:

  • 1TBS chili powder
  • 1TBS garlic powder
  • 1tsp salt
  • 1tsp onion powder
  • ½tsp paprika
  • ¼tsp pepper

Balsamic sauce

  • ⅓cup balsamic vinegar
  • 2TBS honey
  • 1½TBS Dijon mustard
  • ½tsp dried oregano
  • ½tsp dried basil
  • ½tsp dried thyme
  • ¼tsp red pepper flakes

Prep:

Preheat oven to 400°F.

Line and spray a half-sheet pan with cooking spray.

Lay out two long pieces of foil that will be used to enclose each tenderloin separately after searing.

Brine:

In a gallon-size freezer bag (I prop it up in a larger bowl), mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.

Spice mix and sauce:

While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl. Remove 1 tsp to use on the vegetables. In a separate medium bowl, whisk together the Balsamic Sauce ingredients. Lastly, prepare the veggies:

Potatoes (optional):

Add potatoes to the prepared half-sheet pan. Toss with 1 TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper then spread into an even layer. Bake potatoes at 400°F  for 15 minutes then remove the pan from the oven.

Broccoli (optional):

Push the par-cooked potatoes to one side of the half-sheet pan (keep in a single layer). Add the broccoli and toss with ½ TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper. Push to the opposite side of the pan in a single layer. Set aside.

Spice and sear pork:

Evenly rub the dried pork all over with spice mix. Heat 2 TBS vegetable oil in a large cast-iron skillet over medium-high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to prepared foil.

Add balsamic sauce:

Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pads of butter. Bring up the sides of the foil and completely enclose each tenderloin (see photos in post). Transfer pork pouches to the middle of the baking sheet in between the vegetables.

Bake:

Bake at 400°F until pork registers between 145 and 150°F at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one tenderloin from the oven before the other. Your vegetables should be done at the same time as the pork, but if not, remove the pork and continue roasting vegetables an additional 5-10 minutes or until tender.

Rest:

When pork is done, transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape), let stand 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork. Season with additional salt and pepper to taste.

Pork Tenderloin with Giardiniera Vegetables

Pork Tenderloin with Giardiniera Vegetables

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Yield: 4 to 6 Servings

Adapted from: theKitchn

This sheet pan pork and veggies combines quick-cooking pork tenderloin with tons of colorful vegetables that can be served straight-up or over a super-simple salad. And, thanks to a bottle of Italian dressing, it’s packed with easy flavor.

  • 21-1½-lb pork tenderloins
  • 1tsp kosher salt, divided
  • ¼tsp freshly ground black pepper
  • 2TBS Italian dressing, plus more for serving
  • 1medium head cauliflower (about 1 lb)
  • 3-6stalks celery
  • 8oz mini bell peppers (about 16)
  • 1zucchini (optional)
  • 1small red onion
  • 3cloves garlic
  • 2TBS olive oil, plus more for the half-sheet pan
  • 4oz feta or goat cheese
  • 5oz baby arugula


Prep:
Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a half-sheet pan with olive oil.

Wash and trim the vegetables.

Cut 1 medium head cauliflower into 1-inch florets. Thinly slice celery stalks. Halve and seed 8 oz mini bell peppers. Slice the zucchini into 1/2-inch slices. Dice 1 small red onion, mince 3 garlic cloves.

Season the pork all over with salt and pepper.

Brown Pork:

Heat a skillet over medium high heat. Add a drizzle of oil and brown pork, turning occasionally for 4 to 5 minutes. Remove from skillet and place in the middle of the prepared sheet pan.

Brush browned pork with 2 TBS of the Italian dressing.

Roast the Pork & Vegetables:

Add the vegetables to a large bowl and drizzle with 2 TBS olive oil, season with salt and pepper, and toss to combine. Add the vegetables in an even layer all around and in between the tenderloins.

Roast until the pork is cooked through and the vegetables are tender, 15 to 20 minutes .

Transfer the pork to a clean cutting board and let rest for 5 minutes. Meanwhile, crumble 4 oz of feta or goat cheese into a large bowl. Add 5 oz baby arugula and toss with more Italian dressing as desired.

Slice the pork crosswise and serve with the vegetables over the salad.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Pork Cutlets with Baby Potatoes & Asparagus

Pork Cutlets with Baby Potatoes & Asparagus

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Yield: 4 Servings

A sheet pan meal. This looks good.

  • ¼cup olive oil, divided
  • 3cups diced new potatoes
  • 3cups cut fresh asparagus (1-inch pieces)
  • ¼tsp salt
  • ¼tsp pepper
  • 1large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
  • 2tsp brown sugar
  • 1tsp ground cinnamon
  • ¼tsp ground ginger
  • 4boneless pork loin chops (1 inch thick and about 6 oz each)
  • 2tsp Southwest seasoning

Preheat oven to 425°F. Line a half-sheet pan with foil, brush with 2 tsp olive oil.

In a large bowl, toss potatoes with 1 TBS olive oil. Place in 1 section of prepared half-sheet pan. In same bowl, toss asparagus with 1 TBS olive oil, place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus.

In same bowl, toss apple with 1 tsp olive oil. In a small bowl, mix brown sugar, cinnamon and ginger, sprinkle over apples and toss to coat. Transfer to a different section of pan.

Brush pork chops with remaining olive oil, sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Pork Marsala with Mushrooms

Pork Marsala with Mushrooms

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Yield: 4

Food Network

Standard Marsala sauce with mushrooms.

  • 6boneless pork chops (about 2 lb)
  • Kosher salt and freshly ground black pepper
  • ½cup AP flour
  • 2TBS olive oil
  • 4TBS salted butter
  • 1lb white button mushrooms, quartered
  • 1cup Marsala wine
  • 1cup beef broth, plus more as needed
  • 2tsp cornstarch
  • ½cup heavy cream
  • buttered egg noodles, for serving, recipe follows
  • chopped fresh parsley, for topping

Buttered egg noodles:

  • 12oz egg noodles
  • Kosher salt and freshly ground black pepper
  • 2TBS salted butter
  • 2TBS chopped fresh parsley


Pork:

Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼-inch-thick.

Sprinkle the pork on both sides with salt and pepper.

Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.

Heat the olive oil and 2 TBS butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.

Add the mushrooms to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.

Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.

Turn off the heat and stir in the remaining 2 TBS butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered egg noodles:

Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.

Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Pork Marsala

Pork Marsala

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with Mushroom Sauce and Spinach

Yield: 4

Food Network

Don’t worry, still includes mushrooms.

Gayle wasn’t impressed. Not enough Marsala taste. Didn’t think the spinach paired well,.

  • 1½lb boneless pork loin roast, trimmed
  • Kosher salt and freshly ground pepper
  • 3TBS AP flour
  • 2TBS extra-virgin olive oil
  • 1½lb white mushrooms, quartered
  • ⅔cup low-sodium chicken broth
  • ½cup dry marsala wine
  • ⅓cup heavy cream
  • 4tsp fresh lemon juice
  • ½cup fresh parsley leaves
  • 1lb baby spinach

Preheat the oven to 375°F.

Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper, sprinkle with 2 TBS flour. Heat 1 TBS olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140°F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.

Add the mushrooms and ¼ tsp salt to the skillet and cook until golden-brown, about 8 minutes. Add the remaining 1 TBS flour and cook, stirring, 1 minute. Add the broth and Marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 tsp lemon juice and the parsley.

Heat the remaining 1 TBS olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 tsp lemon juice and season with salt and pepper.

Slice the pork.

Serve with mushroom sauce and spinach.

Tuscan Pork Cutlets

Tuscan Pork Cutlets

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with cauliflower scampi

Yield: 2 Servings

Adapted from: Home Chef

Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower scampi brings the divine decadence.

Note: A green side dish would be a welcome additional to balance the meal.

  • 1TBS grated parmesan
  • 1½TBS butter
  • 1tsp Italian seasoning
  • ¼oz parsley
  • ¼tsp red pepper flakes
  • 2tsp chicken demi-glace
  • 1Roma tomato
  • 12oz cauliflower florets
  • 12oz boneless pork cutlets
  • 2garlic cloves
  • olive oil
  • salt & pepper
  • cooking spray


Preheat oven to 425°F.

Prepare a baking sheet with foil and cooking spray.

Roast the Cauliflower:

Cut cauliflower florets into bite-sized pieces. Place cauliflower on prepared baking sheet and toss with 1 TBS olive oil, ¼ tsp salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer. Roast in hot oven until browned and tender, 20-25 minutes. While cauliflower roasts, prepare ingredients.

Prepare the Ingredients:

Core tomato and cut into ¼” dice. Stem and mince parsley. Mince garlic.

Unless your pork is well marbled, tenderize it was a jacquard.

Pat pork chops dry, and season both sides with salt and pepper. Season one side with ½-tsp of Italian seasoning.

Make the Scampi Butter

Place a medium non-stick pan over medium heat and add 1 tsp olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes. Once golden brown, immediately transfer scampi butter to a mixing bowl. Set it aside.

Cook the Pork Cutlets:

Return pan used to make scampi butter to medium heat and add 2 tsp olive oil. Add pork cutlets to hot pan, seasoned side down. Cook until golden brown and cutlets reach a minimum internal temperature of 145°F, 5-7 minutes per side. Transfer pork cutlets to a plate and tent with foil.

Make Sauce and Finish Dish:

Return pan used to cook cutlets to medium-high heat and add 1 tsp olive oil. Add chicken BTB, tomato, ½-tsp Italian seasoning, ¼ cup water, and 1 tsp Parmesan (reserve remaining for cauliflower) to hot pan. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-3 minutes. Remove from burner and add red pepper flakes (to taste).

Add roasted cauliflower, parsley, and remaining Parmesan to bowl with scampi butter. Stir to combine.

Plate dish, topping pork cutlets with sauce. Bon appétit!

Pork Cutlets, Parmesan-Crusted

Pork Cutlets, Parmesan-Crusted

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Yield: 4 Servings

Adapted from theKitchn

Panko breadcrumbs give cutlets the crispiest exterior and the meat is lightly pounded just thin enough to let all that crispy breading shine without losing the structure of the chop.
The thing that makes this cutlet particularly good? The addition of finely grated Parmesan cheese gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet.

  • 2oz Parmesan cheese
  • 1cup panko bread crumbs
  • 2large eggs
  • 1¾tsp kosher salt, divided, plus more for seasoning
  • 4(½-inch thick) center-cut boneless pork loin chops (about 1 lb total)
  • ½tsp freshly ground black pepper
  • ½cup plus 2 TBS olive oil, divided


Prep:

Finely grate 2 oz Parmesan cheese (about 1½ packed cups). Transfer ½ cup to a shallow bowl. Add 1 cup panko and stir to combine. Place the remaining Parmesan in a second shallow bowl. In a third shallow bowl, whisk together 2 large eggs and ¼ tsp of the salt until broken up with no streaks of egg whites.

Pat four boneless pork chops dry with paper towels. Working with one pork chop at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until ¼-inch thick. Season the pork with the remaining 1½ tsp salt and ½ tsp black pepper.

Working with one pork chop at a time, dredge to completely coat in the Parmesan, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the pork to adhere. Place on a large plate or baking sheet.

Fry:
Place enough olive oil in a large skillet to come half way up the cutlets. Heat over medium-high heat until shimmering. Add two of the breaded pork cutlets and fry until cooked through and lightly browned on both sides, 2 to 4 minutes per side. Transfer to a paper towel-lined plate or wire rack. Season with salt. Add additional olive oil to the pan and fry the remaining pork chops.

Serve with buttered noodles and your choice of vegetable.