Kitchen notes · a little help before you start
Honey Balsamic Pork Tenderloin
The sweet tang of balsamic sauce gives pork tenderloin a good reason to take center stage at dinner. A little sauce on each bite makes all the difference.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Use a thermometer for the pork
The bake time has a range because tenderloins can vary a bit. Pull the pork when the center reads 145 degrees F, then let the rest do its job before slicing.
2. Whisk the sauce well
Corn starch goes right into the sauce before baking, so give the bowl a proper whisk. You want it evenly mixed with the vinegar, honey, broth, ketchup, and seasonings before it hits the dish.
3. Coat the dish
Pour the sauce over and around the tenderloins. That gives the pork plenty of contact with the sauce while it bakes and leaves you with more to spoon over the medallions.
Get to know the ingredients
Pork tenderloin, trimmed
Make sure you're using pork tenderloins, trimmed, rather than a larger pork loin. The timing here is built around two smaller tenderloins that cook fairly quickly at a hot oven temperature.
Balsamic vinegar matters
Balsamic is the backbone of the sauce, so don't swap in another vinegar here. Its sweetness and acidity are what make the honey-brown sugar sauce taste balanced instead of just sweet.
Red pepper flakes stay gentle
The small amount of red pepper flakes adds warmth without making the dish spicy. Keep the amount as written for that gentle background heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Honey Balsamic Pork Tenderloin
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Slice after the rest
Let the pork sit for 10 minutes before cutting it into medallions. It will be easier to slice neatly, and the sauce can be spooned over the pieces right before serving.
A little more help as you go
About the ketchup
Ketchup belongs here. It brings acidity, sweetness, spice, and flavor into the sauce, which is why it works so neatly with the balsamic, honey, brown sugar, and Worcestershire.
Sweetener flexibility
The sauce uses both honey and brown sugar, but you can use all honey or all brown sugar. Maple syrup is another option in place of either one.
A few questions you might have
Do I need to brown the pork first?
No. The tenderloins are seasoned, placed straight in the greased baking dish, covered with sauce, and baked until they reach 145 degrees F inside.
Why is corn starch mixed into the sauce before baking?
It goes into the bowl with the sauce ingredients before everything is poured over the pork. Whisk it in well so it doesn't sit in little clumps.
Can I use a different vinegar instead of balsamic?
Stick with balsamic vinegar for this one. It is central to the flavor, so another vinegar is not recommended.
Will the red pepper flakes make it hot?
They add a bit of warmth to the sauce without making it spicy. The small amount keeps it more warm than fiery.
How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for two to three days. For freezing, put parchment between the slices and freeze for up to four to six months.
Any more cooking tips?
Ingredients and Substitutions : Pork tenderloin : this method and sauce would work well with a variety of meats but I have not tested them all. If you want to try it, I’d love to hear how it goes in the comments! Balsamic vinegar : obviously the balsamic is central to this recipe and I do not recommend replacing it with another vinegar. Brown sugar and honey : the honey is also central to this recipe, but you can use all brown sugar or all honey here as well. You could also try swapping one with maple syrup. Ketchup : I know, I know. But ketchup adds acidity, sweetness, spicy and flavor in one convenient package! Red pepper flakes : the red pepper flakes add spice but don’t make it spicy, I promise! Storage: Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge. Freeze: Store leftovers in the freezer for up to 4-6 months. I’d recommend putting a piece of parchment paper between each tenderloin slice to prevent them from sticking together. Thaw overnight in the fridge, then warm either in the microwave, on the stovetop, or in the oven until heated through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
