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Pork Tenderloin with Balsamic Glaze

Balsamic glazed pork tender Pork Tenderloin with Balsamic Glaze

Pork Tenderloin with Balsamic Glaze
Recipe type: Main dish

  • 1 pork tenderloin
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons dark brown sugar
  • 2 tablespoons balsamic vinegar or to taste
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried

  1. Pat tenderloin dry and season with salt and pepper.
  2. Heat oil in heavy skillet over medium high heat.
  3. Brown meat on all sides, 2 to 4 minutes per side.
  4. Transfer meat to a plate.
  5. Saute´ garlic in same pan until fragrant, 4-5 seconds.
  6. Reduce heat to low.
  7. Add ½ cup chicken broth to pan and scrape up browned bits.
  8. Return tenderloin to pan and cook until the broth is reduced by half, about 15 minutes.
  9. Add brown sugar and balsamic vinegar and continue to cook over low heat for 10 to 15 minutes or until the pork tenderloin registers 145° internally.
  10. Extra chicken broth can be added as needed to create a glaze the consistency of heavy cream.

WW Points = 3


imggrocerylist Pork Tenderloin with Balsamic Glaze


Category: Main Dish, Pork
Tag: ,
  • Harold says:

    So – this looks nicley wicked and I shall try it, probably next weekend. *but* – I have a question: I saw a meatless chorizo today – have you ever heard of such? — Fara

    February 26, 2012 at 2:18 am
    • phylectic says:

      I haven’t but I’m guessing that it is made from soy products. Probably not as tasty as real chorizo but less fat and healthier.

      July 10, 2012 at 11:59 am

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