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 450ËšF. 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 450ËšF.
- 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.Â
- 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 wasn’t simply wonderful! I will definitely prepare this again. It will be a staple in the family. Thanks so much for this fantastic recipes.
So happy to read this, thanks so much for letting me know Kathleen!
Wow! Absolutely fantastic meal. Thank you for sharing!
So happy to read this and glad you enjoyed this as much as I do Jeannine!
That was really, really good. Really good. Capers and balsamic vinegar are not two things I would think go together, but it was amazing. I made potatoes and brussels sprouts in the oven at the same time (the potatoes got a head start, and I cooked everything at 425, the pork still took about 12 minutes). Thank you for sharing such a great recipe!!
Always love to read comments like this one Laura, so glad you guys enjoyed it!
Incredibly good! We sauteed a few mushrooms in the hot pan before adding the broth and vinegar. Such a good sauce to go on the rosemary/garlic pork tenderloin.
The mushroom add sounds fantastic, thanks for taking the time to comment and let me know Laura! 🙂
BEST pork tenderloin recipe ever! Thank you.
Now that makes me smile! Thanks so much for coming back to let me know. It’s a favorite of mine, too!
I just made this and have barely finished eating it but must say it is absolutely delicious!
I didn’t have broth but I had beef consomme so I substituted that. I didn’t have lemon but I had a lemon herb blend that I used instead. I didn’t have capers so I had to leave those out, but it was still fantastic and so easy!
I served it with roasted golden potatoes. Yum yum yum! I will definitely be making this again and would proudly make it for a company dinner. Thank you!
Way to adapt Catherine! This is a great dish and I am happy you found it to be as well. Have a great week out there! 🙂
I giggled a bit when I read the description and that he’ll after we had had dinner but I should call you in thank you. well I don’t have your phone number so I am just going to say thank you thank you thank you thank you and after that a great big thank you. It was absolutely delicious I will give you 10 stars out of 5 hahaha
You made my day reading this comment Janice! Thanks so much for the feedback and have a wonderful weekend!
I’m with you on the capers – that briny zing! This pork tenderloin looks like you slaved over it, but when I read the recipe it looks easy enough for a weeknight! We have new neighbors and that I’ve been wanting to invite over for dinner and this looks like the perfect thing to serve – no fuss, delicious, impressive!
This comes together surprisingly quick and that lovely, rosey pink pork is beautiful – and cooked right out of the oven. Thanks Marissa! 🙂
You’re on a roll with the videos, Kevin! Awesome! Totally agree with you – all about that pan sauce! We had chicken last night for dinner and made a pan sauce and, man, was it good! This recipe looks deadly too. You know I love my vinegar so this is right up my alley! So much yum! Happy Monday to ya, my friend!
Thank you Dawn. I am a caper lover, that briny flavor and with balsamic and butter. How could it not be yum, right? Happy Monday friend!
Sounds amazing & im totally trying this after I get to the market- but now I want your recipie for the awesome Beurre Blanc sauce you mentioned. Butter, wine & shallots (over bread!?) yes please!! do you have the recipie somewhere?
Thanks so much Lauren! I do have that recipe in the original book. Will have to look for it and post that one soon. Thanks for the reminder!