Imagine a dish so incredibly delicious that it transforms an ordinary weeknight dinner into a gourmet experience. This Pork Tenderloin with Balsamic Marmalade Sauce is not just a meal, it's a culinary journey that combines the rich, tender meat with a tantalizing sweet and tangy sauce that will have everyone at your table begging for seconds. Perfect for impressing dinner guests or treating yourself to a restaurant-worthy meal at home, this recipe is about to become your new go-to favorite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1/2 cup balsamic vinegar
- 1/4 cup marmalade
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Remove the pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season the tenderloin generously with salt and pepper on all sides, ensuring even coverage.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers and is almost smoking.
- Carefully place the seasoned pork tenderloin in the hot skillet and sear for 2-3 minutes on each side to develop a golden-brown crust.
- In a small bowl, whisk together balsamic vinegar and marmalade to create the sauce.
- Reduce heat to medium and pour the balsamic marmalade mixture over the pork, turning to coat evenly.
- Continue cooking, occasionally basting the pork with the sauce, until the internal temperature reaches 145°F (63°C), approximately 10-12 minutes.
- Remove the tenderloin from the skillet and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- While resting, continue reducing the sauce in the skillet until it becomes slightly thickened and glossy.
- Slice the pork tenderloin against the grain into medallions of equal thickness.
- Drizzle the reduced balsamic marmalade sauce over the sliced pork.
- Garnish with fresh chopped herbs like parsley, thyme, or rosemary before serving.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry for Perfect Sear: Pat the meat completely dry with paper towels. Moisture is the enemy of a beautiful golden-brown crust.
- High Heat Magic: Use a cast-iron skillet or heavy-bottomed pan for the best sear and most even cooking.
- Don't Overcook: Use a meat thermometer to check internal temperature. 145°F is the sweet spot for juicy, perfectly cooked pork.
- Resting is Crucial: Let the meat rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring each slice is moist and flavorful.
- Sauce Reduction Tip: Continue reducing the balsamic marmalade sauce after removing the pork to create a glossy, concentrated flavor.
- Garnish Wisely: Fresh herbs like parsley, thyme, or rosemary can elevate the presentation and add a fresh flavor dimension.
Nutrition Facts
Calories: 233kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
