20 minutes from stove to table for this tender, juicy one pan pork tenderloin with a sweet-spicy glaze even your pickiest eater (we all have 'em) will love.
20 Minute Honey Balsamic Pork TenderloinCooking Time: 20 min
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- ¼ cup of jam (triple berry used; any red berry works well)
- 1 tablespoon of Worcestershire sauce
- 3 tablespoons of cilantro, chopped
- 1 tablespoon of Sriracha (or more to taste)
- 1 tablespoon of spicy brown mustard
- 2 cloves of garlic, whole
- Whisk all the marinade ingredients together, reserving about ¼ cup of it for the glaze. Pour it into a large ziplock bag and add a 1 ½ – 2 pound pork tenderloin.
- Roll the tenderloin all around until it has the marinade coating it.
- In a large skillet over medium/medium-high heat, add a small drizzle of olive oil and once the oil is hot, add the whole tenderloin to the skillet in its whole form, browning it on all sides. Note: if the tenderloin doesn’t fit in the skillet, you can cut it to fit.
- Once the tenderloin is browned, remove it from the skillet and slice into 1" thick medallions.
- Lower the heat to medium and return the medallions to the skillet, cooking about 1 ½ minutes per side.
- Remove the medallions from the skillet and pour in the reserved marinade, cooking over low-medium heat about 5 minutes or until it reduces.
- Brush the sauce over the top. Optional: broil 1-2 minutes.
- We love this recipe with simple, no peel smashed potatoes.