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.
OMG! This was delicious! I’m not sure what palate some have to say this isn’t amazing but I loved it! The lemon Zest, Rosemary and Garlic came together beautifully, the balsamic reduction sauce complimented it perfectly. I used my homemade Balsamic Vinegarette dressing instead of straight Balsamic Vinegar it probably added a little extra flavor just from the ingredients in it. Regardless this was delicious! I typically grill my pork tenderloin with a teriyaki dressing but since it’s winter I decided to try something new and I’m happy I found your recipe. I have to say the side dish I used also complimented all the flavors, I served with Carmelized Brussel Sprouts with dried cranberries and toasted pecans. Thank you!
5 stars! *****
So glad you found me too. While I love teriyaki, this is a fantastic way to enjoy pork tenderloin. PLUS, it’s so quick to make, right?! Thanks so much for taking the time to come back and let me know Gaye. 🙂
Hi Kevin,
Just wanted to send you an email telling you how ridiculously delicious this meal was. I consider myself somewhat of a chef. I love to cook and I read recipes and usually add my own twist to it. In the case of your recipe, it was spot on down to the timing of the meat. The best part is exactly what you said the sauce. That buttery balsamic capers sauce is one of the best I’ve ever tried on a tenderloin period.
Thanks for an awesome recipe and have a great night.
New Fan,
Ketan Patel
Thanks for making my day Ketan, really appreciate you taking the time to write this and let me know! Hopefully you’ll see other recipes here to try and let me know your thoughts. Cheers!
Wow! This is wonderful! I didn’t have Meyer lemon so I mixed rind of a lemon and tangerine that I had available. The flavor of the fresh rosemary, citrus, and capers is exquisite. So quick and easy and incredibly yummy. Thanks so much for this recipe. I have never left a comment about a recipe ever before but had to this time to show my appreciation. Really good. 5 stars!
Love your resourcefulness Jennifer! THANK YOU for taking the time to come back and leave a comment. Honored to be the first here, hopefully you’ll try other recipes here and we chat soon! 🙂
So simple and deliciousness! Wow…definitely will make again!
Thanks so much Kailin!
Instant family favorite. Already made it twice this month (once for us, once for guests). Gotta love those capers–never cooked with them before.
Thanks so much for coming back to let me know AJ. Aren’t capers wonderful? Since you liked them in this one, check out my Chopped Chicken Piccata or this Grilled Halibut with Lemon, Capers and Basil. Cheers!
Made this last night and was a hit! My husband described the sauce as restaurant standard – first time he’s said that about my cooking!
Reading comments like this make my day Gaynor! Thanks for coming back to let me know. It’s definitely one of my favorites. 🙂
Am I the only one wondering “whisk the butter, one tablespoon at a time until.” Until?
Please finish that sentence for those of us amateur cooks who are clueless.
Great recipe! I am warming up to capers so, for the next time I make this, I will pick some up.
I, and the caper producers, thank you sir!
That word would be “melted” Tamy! Sorry for that being absent there. I’ve updated the recipe to reflect. So glad you are going to try this with the capers. Let me know what you think. Cheers!
This was delicious and so simple to make!!! Cleanup was a breeze, as I used the same cast iron skillet on the stove and in the oven. This is a recipe that will be a family favorite for a long time. Thank you for sharing this recipe!
Reading comments like this makes my day Suzanne! Thanks for taking the time to come back and let me know. 🙂
Easy and Delicious. I changed it up a bit- I fried up some sage and shallots, and removed before reducing; I did a reduction of 1/2 chianti, and 1/2 balsamic- I didn’t have beef stock on hand…excellent dinner, and my house smells fabulous!!
Mmmmm, me like the adds here, nicely done Jess!
If I want to make more pork (e.g. 4.5 lbs) how much more time should I shoot to increase the cooking time by?
Hi there Kristine! Thanks for asking. I guess it all depends on what you’re roasting. Tenderloin, loin roast, etc. Here is a link for cooking times for pork; https://www.pork.org/cooking/pork-temperature/
Hope this helps!
Thanks for the reply. This recipe was a hit tonight and I do love the sauce! I found the rosemary a bit heavy personally so next time might cut in half or do a combo of rosemary and thyme. But would def make again! Thank you for the recipe.
Music to my ears, thanks so much Kristine!
Have lots to do before company. Can I make this the day before and reheat the sauce separately
I just made this with roasted Brussels sprouts on the side. What an excellent recipe. Thank you!
You made my day, thanks for taking the time to come back and let me know Nancy! 🙂