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This easy pork tenderloin is quickly marinated in balsamic vinegar and rosemary. The marinated pork tenderloin is seared in a cast iron skillet and then transferred to the oven and baked at 375F for 12-15 minutes.
Use an Ovenproof Skillet For Cooking Pork Tenderloin
The pork tenderloin for this recipe is both seared and baked. Therefore - use an oven safe skillet to accomplish both. This also avoids having to clean two pans.
Any oven safe pan will work for searing and baking the pork, but cast iron is preferred because it retains heat evenly and can be used at very high temperatures.
Searing the pork tenderloin promotes a caramelized rich crust-like outside, while baking ensures an evenly cooked tender inside.
What Temperature is Balsamic Pork Tenderloin Cooked At?
The balsamic pork tenderloin is seared first on the stove top for a couple minutes with a little oil and then transferred to the oven.
Then, it is baked at 375F for 12-15 minutes or until internal temperature of pork reaches 145F.
Pork tenderloin can be cooked covered or uncovered. It's a personal preference. Because of the sear, I cook it uncovered because I don't want the sear to steam off.
Lastly, pork tenderloin can be slightly tinged pink in the middle when cooked to 145F (see top image). That is perfectly normal and safe to eat.
What are Good Herbs To Use with Balsamic Pork Tenderloin?
This balsamic marinated pork tenderloin has fresh rosemary. Other fresh herbs that could be used in the same proportions are sage, thyme, or parsley.
Out of fresh herbs? Cool - substitute dry herbs. Substitute 1 teaspoon dry herbs for every 3 teaspoons (1 Tablespoon) of fresh herbs.
For example, 1 teaspoon of dry rosemary is substituted for 1 tablespoon (3 teaspoons) of fresh rosemary. It's a 1:3 ratio of dry herbs to fresh herbs.
Troubleshooting Undercooked Pork Tenderloin
Not all meats cook evenly. The ends of pork tenderloin (and most lean meats) are going to cook the fastest pretty consistently. The middle and thickest portions will always take longer.
I get it - most of us (including me) don't like to use an oven thermometer so we rely on our senses, intuition, and the knowledge of how our oven cooks.
Having said that, there are a couple options if the pork tenderloin is undercooked.
• Put it back in the oven.
• Slice it and pan fry it in a little olive oil or butter for a couple minutes
• Slice it and microwave at power level 7 or 8 until it looks right for your taste.
Ingredients:
• 1 lb pork tenderloin
• ~1 Tbsp vegetable oil
• 1 ½ Tbsp balsamic vinegar
• ¼ tsp garlic powder
• 1 Tbsp fresh rosemary, chopped
• ½ tsp salt
• pinch black pepper
Instructions
• Preheat oven to 375F.
• Mix balsamic vinegar, garlic powder, rosemary, salt, and pepper together in a small bowl.
• Rub marinade over pork tenderloin and let sit 20 minutes at room temperature. Flip pork at 10 minutes to get marinade on both sides.
• Bring a heavy bottomed & oven proof pan (cast iron works best) to medium high heat.
• Add enough vegetable oil to lightly coat the bottom of the pan. Turn your oven vent on – there may be a fair amount of smoke. Grab a splatter guard as well, if you’ve got one.
• When the oil is hot, add the tenderloin and pan fry ~ 2 minutes on two sides (there are usually 3 sides for a tenderloin).
• Flip the pork tenderloin to the third side and immediately transfer to an oven.
• Cook 12-15 minutes or until internal temperature reaches 145F.
• Tent loosely and let sit 10 minutes before slicing / serving. The more it cools the easier it will be to slice.
• Add salt to taste. Happy eating! Beckie
