Balsamic Roast Pork Tenderloins

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
Serves: 4

Ingredients:

• 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

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, dried thyme, salt, and black pepper.
3. 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.
4. 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.
5. Sear the pork on all sides in the hot skillet until browned, about 2 minutes per side.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
7. Remove the pork from the skillet and let it rest on a cutting board.
8. 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.
9. Slice the pork into medallions and drizzle with the balsamic sauce.

Nutrition Facts:

• Calories: 260
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 95mg

• Sodium: 350mg
• Total Carbohydrates: 11g
• Dietary Fiber: 0g
• Sugar: 8g
• Protein: 36g