Irresistible Pork Tenderloin in 35-Minute Balsamic Glaze

Name: Irresistible Pork Tenderloin in 35-Minute Balsamic Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pork tenderloin (about 1 lb); 1/4 cup balsamic vinegar; 2 tbsp honey; 2 cloves garlic, minced; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 lb Brussels sprouts, trimmed and halved

By:

Christina R. Jones

June 12, 2025

Pork Tenderloin in Balsamic Glaze with Roasted Brussels Sprouts

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Oh my gosh, you have to try this pork tenderloin in balsamic glaze with roasted Brussels sprouts – it’s become my absolute go-to weeknight hero meal! The first time I made it, I couldn’t believe how something so simple could taste so fancy. That sweet-tangy balsamic glaze caramelizes into this gorgeous sticky coating on the pork, while the Brussels sprouts soak up all those delicious pan juices. And get this – from fridge to table in under 40 minutes! I’ve made this for date nights, last-minute dinner parties, even just for myself when I want something special without the fuss. Trust me, once you try that first bite of tender pork with those crispy-edged sprouts, you’ll be hooked just like I was.

Why You’ll Love This Pork Tenderloin in Balsamic Glaze with Roasted Brussels Sprouts

This recipe checks all the boxes for the perfect weeknight dinner – here’s why it’s become my forever favorite:

Dinner magic in 35 minutes flat – I’m serious! The pork cooks fast, and those Brussels sprouts roast right alongside it. No babysitting required.
One-pan wonder – That oven-safe skillet does double duty for searing and roasting, meaning less cleanup (my least favorite chore).
Sweet, tangy, crispy perfection – The balsamic glaze transforms into this sticky, caramelized coating that’ll make you feel like you’re dining at a fancy bistro.
Complete meal in one go – Protein and veggies roast together, so you’re not juggling multiple pots and pans at the stove.

Honestly, this dish tastes way more impressive than the effort it takes – my kind of cooking!

Ingredients for Pork Tenderloin in Balsamic Glaze with Roasted Brussels Sprouts

Here’s everything you’ll need to make this gorgeous dish – I promise it’s all simple stuff you might already have in your kitchen:

1 lb pork tenderloin (trimmed of silver skin – trust me, it’s worth the extra few minutes!)
1/4 cup balsamic vinegar (the good stuff makes a difference here – no need to break the bank, but skip the super cheap kind)
2 tbsp honey (I like wildflower honey for this, but whatever you’ve got works)
2 cloves garlic, minced (about 1 teaspoon – I sometimes sneak in an extra clove because… garlic)
1 tbsp olive oil (regular, not extra virgin – we’re searing at high heat)
1/2 tsp kosher salt (plus more to taste – I always give the Brussels sprouts an extra pinch)
1/4 tsp freshly ground black pepper (freshly cracked makes all the difference)
1 lb Brussels sprouts, trimmed and halved (look for small, firm ones – they roast up sweeter)

See? Nothing crazy! Just real, simple ingredients that come together to make something magical. One quick tip – measure your balsamic vinegar before the honey – that way the honey slides right off the measuring spoon!

Equipment You’ll Need

Here’s all you’ll need to make this dish – nothing fancy, just the basics:

Oven-safe skillet (a 10-12 inch cast iron or stainless steel pan works perfectly)
Small mixing bowl (for that gorgeous balsamic glaze)
Meat thermometer (the only way to know your pork is perfectly cooked!)
Tongs (for flipping that tenderloin like a pro)
Cutting board & sharp knife (for prepping the Brussels sprouts)

That’s it – no special gadgets required!

How to Make Pork Tenderloin in Balsamic Glaze with Roasted Brussels Sprouts

Okay, let’s get cooking! This dish comes together so quickly you’ll barely have time to pour yourself a glass of wine (though I definitely recommend doing that too). Here’s exactly how I make it every single time:

Step 1: Preheat and Prepare the Glaze

First things first – crank that oven to 400°F (200°C). While it’s heating up, grab a small mixing bowl (I use my trusty 2-cup Pyrex) and whisk together the balsamic vinegar, honey, minced garlic, salt, and pepper. The honey might resist at first, but keep whisking – it’ll dissolve into this glossy, fragrant glaze that smells absolutely divine. Set this aside while you sear the pork – the flavors will meld together beautifully.

Step 2: Sear the Pork Tenderloin

Heat your olive oil in that oven-safe skillet over medium-high heat – you’ll know it’s ready when the oil shimmers but isn’t smoking. Pat your pork tenderloin dry (this helps it brown better!) and carefully place it in the pan. Now here’s the key – don’t touch it for a full 2-3 minutes! Let it develop that gorgeous golden crust before flipping with tongs to sear the other sides. You’re going for an even brown color all over – this quick sear locks in those juices.

Step 3: Roast and Add Brussels Sprouts

Once your pork is beautifully browned, brush half that amazing balsamic glaze all over it – be generous! Then pop the whole skillet into your preheated oven (middle rack position works best). Set your timer for 15 minutes. While that’s roasting, toss your halved Brussels sprouts with the remaining glaze in the same bowl you used earlier – less dishes! When the timer goes off, carefully pull out the skillet (hot handle warning!) and scatter the sprouts around the pork. They’ll roast in all those delicious pan drippings for another 10-15 minutes until tender and caramelized at the edges.

Pork Tenderloin in Balsamic Glaze with Roasted Brussels Sprouts - detail 1

Step 4: Rest and Serve

Here’s where patience pays off – when your meat thermometer reads 145°F in the thickest part of the pork, pull it out and let it rest for 5 minutes before slicing. Those Brussels sprouts will be perfectly crisp-tender by now. Pro tip: if you want extra crispy sprouts, broil them for the last 2-3 minutes while the pork rests – just keep an eye on them!

See? Easy as pie (but way more delicious). The hardest part is waiting those 5 minutes before digging in!

Tips for Perfect Pork Tenderloin in Balsamic Glaze

After making this dish dozens of times (okay, maybe hundreds), here are my can’t-miss tricks for the best results:

Let that pork rest! Those 5 minutes off heat let the juices redistribute—slice too soon and they’ll all run out onto your cutting board.
Crisp your sprouts by giving them a quick broil at the end—just 2-3 minutes transforms them from good to “can’t-stop-eating” good.
Trust your thermometer—145°F means perfectly pink and juicy pork every time. Guessing leads to disappointment!

These little touches make all the difference between “pretty good” and “wow, can I have seconds?”

Serving Suggestions for Pork Tenderloin in Balsamic Glaze

This dish shines all on its own, but here’s how I love to round out the meal:

Creamy mashed potatoes – They soak up that amazing balsamic glaze like a dream.
Fluffy quinoa or couscous – Perfect for when you want something lighter.
Crusty bread – Because you’ll want to swipe up every last bit of that glaze!
Simple green salad – A crisp contrast to the rich flavors.

Honestly? Sometimes I just eat it straight from the skillet – no judgment here!

Storing and Reheating Leftovers

Honestly, leftovers rarely last long in my house because we gobble this up so fast! But when they do, here’s how I keep them tasting amazing:

First, store the pork and Brussels sprouts separately in airtight containers – I like glass ones so they don’t pick up any weird plastic flavors. They’ll keep nicely in the fridge for about 3 days, though I think they’re best within the first 48 hours.

When you’re ready to reheat, the oven is your best friend – it keeps everything from getting soggy. I spread the pork slices and sprouts on a baking sheet at 350°F (175°C) for about 8-10 minutes, just until heated through. If you’re in a hurry, the microwave works in a pinch (30-second bursts, stirring between), but the oven really preserves that glorious texture.

Pro tip: If your sprouts lose their crispness, toss them under the broiler for a minute or two – they’ll crisp right back up!

Pork Tenderloin in Balsamic Glaze FAQs

I get asked about this recipe all the time, so here are answers to the questions that pop up most often in my kitchen (and my DMs!):

Can I use pork loin instead of tenderloin?
You can, but listen – it’s not quite the same magic. Pork loin is thicker and leaner, so it needs longer cooking time (about 25-30 minutes total). Slice it into 1-inch thick chops first, and keep a closer eye on the temperature. The tenderloin’s natural tenderness is what makes this recipe so foolproof, but in a pinch, loin works if you adjust accordingly!

How can I adjust the glaze’s sweetness?
Oh, I play with this all the time! If you like it tangier, reduce the honey to 1 tablespoon and add a teaspoon of Dijon mustard – gives it such a nice kick. For extra sweetness (maybe you’ve got a sweet tooth like me), add an extra tablespoon of honey or even a spoonful of brown sugar. The glaze is super forgiving – just taste as you go!

Can I prep anything ahead?
Absolutely! Here’s my make-ahead trick: Mix the balsamic glaze ingredients and store them in a jar up to 3 days ahead (the garlic infuses beautifully). Trim and halve your Brussels sprouts the night before – just keep them dry in a bag with a paper towel. You can even season the pork and leave it wrapped in the fridge overnight. When it’s dinnertime, you’re halfway done before you even turn on the stove!

Nutritional Information

Just so you know what you’re getting into with this deliciousness (not that it’ll stop you – trust me, I know!), here’s the nutritional breakdown per serving. Remember, these are estimates – your actual numbers might vary slightly based on your exact ingredients and how much of that irresistible glaze you use!

Calories: 320
Protein: 28g (That pork packs a punch!)
Fat: 10g (6g unsaturated, 2g saturated)
Carbs: 25g
Fiber: 4g (Thanks, Brussels sprouts!)
Sugar: 12g (Mostly from that amazing honey-balsamic combo)
Sodium: 350mg

Not too shabby for a meal that tastes this indulgent, right? The Brussels sprouts really balance things out nutritionally – gotta love when delicious and healthy come together so perfectly!