This roast pork tenderloin is a spin on the classic piccata flavors. An Italian meal of juicy pork tenderloin in a buttery lemon caper sauce with balsamic vinegar reduction. Make this easy piccata-style recipe in only 35 minutes! Check out the video in the recipe card to watch me make it, step by step!
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 2 pork tenderloins (about 1 pound each)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, dried thyme, salt, and black pepper.
- Place the pork tenderloins in a large resealable plastic bag and pour the balsamic mixture over them. Seal the bag and marinate in the refrigerator for at least 20 minutes.
- Heat a large oven-safe skillet over medium-high heat. Remove the pork tenderloins from the marinade, allowing excess to drip off, and reserve the marinade.
- Sear the pork on all sides in the hot skillet until browned, about 2 minutes per side.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
- Remove the pork from the skillet and let it rest on a cutting board.
- While the pork is resting, make the sauce. In a small saucepan, whisk together the reserved marinade, chicken broth, and cornstarch. Cook over medium heat until the sauce thickens, about 3-5 minutes.
- Slice the pork into medallions and drizzle with the balsamic sauce.
- Calories: 260
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 95mg
- Sodium: 350mg
- Total Carbohydrates: 11g
- Dietary Fiber: 0g
- Sugar: 8g
- Protein: 36g