Balsamic Roast Pork Tenderloin
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This roast pork tenderloin is a spin on the classic piccata flavors. An Italian meal of juicy pork tenderloin in a buttery lemon caper sauce with balsamic vinegar reduction. Make this easy piccata-style recipe in only 35 minutes! Check out the video in the recipe card to watch me make it, step by step!
Roast Pork Tenderloin
When I was recently in Venice and Florence, Italy I had the most tender, savory pieces of veal piccata. I found the meals were quality over quantity, if that makes sense. The dishes were simple, but used incredible ingredients and great technique to deliver delicious, memorable food.
While there are numerous veal piccata recipes out there I wanted to do a twist using pork tenderloins. The use of pork is just one version of the classic Italian dish. It was originally a veal dish, and then chicken piccata came onto the scene. In addition to pork, there are even versions of piccata made with with lamb. The dish is more about the sauce than the protein served with it.
By taking the flavors of piccata, namely the butter, lemon and capers I also made a reduction with the balsamic vinegar for an incredible sauce. My recipe is a bit different than others you see online, because I oven roast the tenderloins whole. Many of the other recipes use medallions, which are very easy to overcook.
The best part is, pork tenderloin cooks very quickly. It caramelizes in the oven and tastes like it cooked for hours, but it only takes 35 minutes to make this pork piccata dish! If you love the briny, salty flavor of capers, I can almost guarantee that this recipe will become a favorite!
- Pork– Be sure to purchase pork tenderloins and not a pork loin roast. Although both cuts are lean, a pork loin roast is much larger and takes longer to cook.
Pork tenderloins are sold two to a package, averaging 1.5 lbs. each. Here is a great reference on the two different cuts of pork: The Difference Between Pork Loin and Pork Tenderloins. - Lemon – For a sweeter flavor, substitute Meyer lemon zest for regular lemon zest. Meyer lemons are a cross between a lemon and an orange.
- Broth or stock – Either chicken or beef broth or stock can be used. I have a great recipe for chicken broth, or store bought is fine too.
- Balsamic vinegar– Feel free to substitute 1/4 cup of balsamic glaze for the 1/2 cup balsamic vinegar. It’s already reduced and therefore, thicker.
- Capers– I love the briny, salty flavor of capers. It pairs perfectly with the creamy butter, garlic, and lemon in the pork piccata sauce. Capers are used in many Italian and French recipes, such as lemon chicken.
If you don’t care for their flavor, you can leave them out of the sauce. On the other hand, if you’re fan, feel free to add more of them.
Roast Pork Tenderloin recipe video
To see the making of pork piccata-style tenderloin from start to finish, watch the video in the recipe card at the bottom of this post.
- Preheat the oven to 450˚F. In a small bowl, combine crushed garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Rub the mixture onto all sides of both tenderloins.
- In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until meat is seared on all sides, about 8 minutes.
- Transfer skillet of pork to the oven and cook for 12 minutes, or until internal temperature is 145°F. Remove pork from pan, transfer to a cutting board and lightly tent with foil to keep warm.
- Set the skillet over high heat and stir in stock and vinegar, scraping up any cooked bits from bottom of pan.Bring mixture to a boil and cook until reduced by half. Turn the heat off and whisk in the butter, 1 tablespoon at a time, until melted. Stir in the capers and spoon over pork.
- Cut the tenderloin into thick 1″ slices, spoon caper sauce over the top and serve.
Recipe Tips
- Use an oven proof skillet or pan.
You’ll be searing the pork before it goes into the oven to finish cooking. I use a cast iron skillet, because it can go from the stovetop right into the oven. While the pork piccata rests, you’ll make the sauce in that same skillet. Making a delicious dinner doesn’t get much simpler!
- Don’t skip the piccata sauce.
Without the sauce, this dish wouldn’t be pork piccata; it would be roasted pork tenderloin. It’s very simple to make, and that briny, buttery, lemony sauce is so delicious, you may be tempted to drink straight from a spoon. 😉
- Allow the meat to rest before slicing.
To ensure that your pork piccata is perfectly juicy, be sure to allow the meat to rest for at least 3 minutes before you slice it.
How long to cook pork tenderloin
The key to preventing dry pork is to avoid overcooking it. When it’s cooked properly, the internal temp of pork tenderloin is between 145°-155°F.
What to serve with pork piccata
For a simple weeknight dinner, the flavors of the buttery caper sauce pair well with baked potato wedges, roasted mashed potatoes, or even mac and cheese.
For a more elegant meal, it would be fantastic with an elevated side dish like White Pesto Pasta, scalloped sweet potatoes or wild rice pilaf.
This post, originally published on Kevin is Cooking July 24, 2013, was updated with new content on Dec. 29, 2021.
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Balsamic Roast Pork Tenderloin
Ingredients
- 3 lb pork tenderloin (Two 1.5 lb tenderloins, See Note1)
- 4 cloves garlic crushed
- 2 tbsp fresh rosemary stems removed, chopped
- 2 tbsp grated lemon zest (See Note 2)
- 2 tbsp olive oil divided
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup chicken broth or stock
- 1/2 cup balsamic vinegar (See Note 3)
- 2 tbsp butter
- 2 tbsp capers more if desired
Instructions
- Preheat the oven to 450˚F.
- In a small bowl, combine crushed garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Rub the mixture onto all sides of both tenderloins.
- In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until meat is seared on all sides, about 8 minutes.
- Transfer skillet of pork to the oven and cook for 12 minutes, or until internal temperature is 145°F. (See Note 4)
- Remove pork from pan, transfer to a cutting board and lightly tent with foil to keep warm.
- Set the skillet over high heat and stir in stock and vinegar, scraping up any cooked bits from bottom of pan. Bring mixture to a boil and cook until reduced by half. Turn the heat off and whisk in the butter, 1 tablespoon at a time, until melted. Stir in the capers and spoon over pork.
- Cut the tenderloin into thick 1" slices, spoon caper sauce over the top and serve.
Video
Notes
- Be sure to purchase a pork tenderloin and NOT a pork loin. There is a difference! Pork tenderloins are almost always sold two to a package, averaging 1.5 lbs each. Here is a great reference on the two different cuts of pork: The Difference Between Pork Loin and Pork Tenderloins.
- You could also use Meyer lemon zest. Meyer lemons are a cross between a lemon and an orange.
- Feel free to substitute 1/4 cup of balsamic glaze for the 1/2 cup balsamic vinegar. It’s already reduced and thicker.
- Don’t overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F and allow meat to rest at least 3 minutes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was great just added more stock and cooked meat about 15 mins vers 12 mins will do this again
So glad you gave this a try Trina, it’s a great way to cook the pork and such an amazing sauce!
AMAZING! This recipe is going in my rotation! Directions are easy to follow and the flavors come out great. (Only item, remember to use a hot pad when transfering the pan back to the burner after the pork is done-HA!)
Oh no I hope you didn’t burn yourself Kelsey! This is a house favorite, so glad you enjoyed it! 🙂
I made this for my son and daughter-in-law’s 4th anniversary and it was a huge hit! I did not get to eat the meal but I did, of course, taste everything and the pork tenderloin was delicious and moist. I had to cook it for an additional 20 minutes but there was plenty of time. It was easy and I am planning on making it for my husband and I very soon!
So happy to hear your dinner for their anniversary was a success Joanne! Interested in why you had to cook additional 20 though, that sounds like a long time. I buy the 2 pork tenderloin packs from Costco that weigh 3 pounds total. What was yours? Just curious 🙂 Thanks again and so happy you enjoyed it.
I wonder if she had a pork loin instead of a pork tenderloin. Many people make that mistake.
Had this for dinner tonight. I didn’t reduce the sauce enough at the end but it was still Delish!!
I’m thinking you’re right on her having the pork loin roast. The tenderloins are completely different in size and weight. So glad you tried it and enjoyed Randi!
Um.. this was amazing! unbelievably moist. i doubted myself/ you thinking there’s no way this will be cooked through..but it was. i substituted chicken broth for beef broth and lime zest for lemon cause thats all i had (still tasted awesome). i will love it even more when i have capers on hand. only problem was that i burnt my hand on the pan as i am not used to using it after it been in the oven. Now have to type with one hand (not your fault!)
So happy to wake up to read comments like this one Angela, thanks! I am so happy you enjoyed it. Yes, the capers add that extra special flavor touch.
As I read about you grabbing the hot pan handle and burning your hand I cringed, those are the worst! I can’t tell you how many knuckles, fingers and forearms I have done the same to over the years. Hope you’re feeling better soon. Have a wonderful weekend!
That first close up shot just killed me! I need to go recover by stuffing my face with whatever I have in the fridge (which is obviously nothing like this roast.) 🙁
Thanks Olivia. Sometimes the dishes we (food bloggers) make all the time slip through and I wouldn’t think of to post, but Dave was talking about it and I thought… I’ve never posted that one and we eat it all the time!
That looks and sounds so good! I have been craving prok tenderloin, but haven’t bought any since we need to cook what is in our freezer now, and clear it out. It seems we make a dent and someone comes along with bones and meat scrap for our “pet food”. My husband cooks food for them????. This does need to be on our menu soon though. I bought a balsamic that is basically for serving over meat at serving, and I thought it would be good with something like this. My mouth is watering!
Way to go for cooking for the pets too! This tender in the middle pork roast is fantastic so that balsamic can be put to good use. The pan sauce just makes it! Thanks Cathy. 🙂
The U.S. Department of Agriculture’s Food Safety and Inspection Service announced that it has lowered the internal temperature recommendation for cooking pork to 145 degrees. All I can say is: it’s about time. I never cook it beyond that temp. I can tell from your lovely pink meat that you don’t either. GREG
I so agree Greg. Sometimes I see recipes and it calls for it to be overcooked and ends up being dry. A little pink does not mean it’s raw, but tender. This is a great example and so quick with big flavor benefits. 🙂
Hey Kevin! I’m with Nagi on this one! I have been buying pork tenderloin quite a lot lately because it is inexpensive and so versatile! Your description of the sauce as “heavenly” is spot on!! Know you guys are having a blast in Maui! You’ll have to come home and recuperate from all that fun! 🙂
We got back last night and am back in the swing this morning! It was amazing and even though I got a bit burned, the sun was so intense at times, it was such a great time. This is Dave’s favorite and the pan sauce just makes it. Can’t go wrong with balsamic, capers and butter… Thanks Dorothy! 🙂
Yes! Pan sauce is the BEST!!! Don’t through away all this googly bits, right 🙂 ?? This on the table in about 35 minutes? Perfect. And I love vinegar. Love it. So this recipe is right up my alley.
During the week, it’s pretty simple for hubby and I. For dinner, we’ll have soup/sandwich or fish and veggies with quinoa or chicken and veggies. I guess a lot of veggies, lol 😀 On the weekend, we like to cook A LOT more and, plus, we have a lot more time.
Pinning this one, of course ! Looks wicked.
Hope you’re having a great time, Kevin!
Had a wonderful time and even though I got a bit burned, the sun was quite intense, it was a fantastic time. Glad you like this one, it’s Dave’s favorite and it’s so darn easy for a beautiful and tasty pork roast.
10/10 😉
Now that’s sayin’ something! Thanks Nagi. This is Dave’s favorite pork recipe. 🙂