📝 About This Recipe
This exquisite roast marries the rustic charm of Italian countryside cooking with a sophisticated, glossy reduction that is both sweet and tangy. The pork is first seared to lock in juices and then slow-roasted until it reaches a buttery tenderness, perfumed by fresh rosemary and woodsy aromatics. It is the perfect centerpiece for a Sunday dinner, offering a complex flavor profile that feels high-end yet remains incredibly comforting.
🥗 Ingredients
The Roast
- 2 pounds Pork Tenderloin (trimmed of silver skin and at room temperature)
- 1.5 teaspoons Kosher Salt (more or less to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (high smoke point preferred)
The Balsamic Glaze
- 1/2 cup Balsamic Vinegar (use a good quality Modena vinegar)
- 1/4 cup Honey (clover or wildflower honey)
- 3 cloves Garlic (minced very finely)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Dijon Mustard (adds depth and emulsification)
- 1 teaspoon Soy Sauce (for an extra savory umami kick)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
Aromatics & Finishing
- 3-4 pieces Fresh Rosemary Sprigs (for the roasting pan)
- 1 tablespoon Unsalted Butter (cold, to finish the sauce)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven for even heat distribution.
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2
Pat the pork tenderloins completely dry with paper towels. This is crucial for achieving a deep, golden-brown sear rather than steaming the meat.
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3
Season the pork generously on all sides with kosher salt and freshly cracked black pepper, pressing the spices into the meat.
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4
In a small saucepan over medium heat, whisk together the balsamic vinegar, honey, minced garlic, chopped rosemary, Dijon mustard, soy sauce, and red pepper flakes.
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5
Bring the glaze to a gentle simmer. Cook for 5-8 minutes until it has reduced by about one-third and coats the back of a spoon. Set aside half of the glaze for serving.
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6
Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat until the oil is shimmering and just starting to smoke.
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7
Place the pork in the skillet. Sear for 2-3 minutes per side without moving them prematurely, until a rich brown crust has formed on all surfaces.
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8
Once seared, brush the pork generously with the first half of the balsamic glaze. Place the fresh rosemary sprigs in the pan around the meat.
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9
Transfer the skillet directly into the preheated oven. Roast for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reaches 140°F (60°C).
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10
Halfway through roasting, brush the pork once more with the glaze drippings from the bottom of the pan to ensure a thick, sticky coating.
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11
Remove the pork from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10 minutes. The internal temperature will rise to 145°F (63°C) during this time.
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12
While the meat rests, take the reserved glaze from Step 5, reheat it slightly, and whisk in the cold butter for a glossy, velvet finish.
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13
Slice the pork into 1-inch thick medallions. Arrange on a platter, drizzle with the finished warm glaze, and garnish with fresh parsley.
💡 Chef's Tips
Always allow the pork to rest; cutting it too soon will cause all the flavorful juices to run out on the board. If you don't have an oven-safe skillet, sear the meat in a regular pan and transfer to a preheated baking dish. For a thicker glaze, simmer it longer before roasting, but watch closely as the sugars in honey can burn quickly. Ensure your balsamic vinegar is 'Aceto Balsamico di Modena' for the best balance of acidity and sweetness. If the pork is of varying thickness, tuck the thin 'tail' end under itself and tie with kitchen twine for even cooking.
🍽️ Serving Suggestions
Pair with creamy garlic mashed potatoes to soak up the extra balsamic reduction. Serve alongside roasted Brussels sprouts with crispy pancetta for a salty contrast. A crisp, chilled glass of Pinot Noir or a dry Italian Chianti complements the acidity of the glaze beautifully. Try it with a side of wild rice pilaf featuring toasted pecans and dried cranberries. For a lighter option, serve over a bed of fresh arugula tossed in lemon and olive oil.