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.
SUPER annoying Facebook, Twitter, Email links. Completely cover the recipe as you’re trying to read it.
Erin,
Thanks for the heads up on that. Was this on desktop or mobile? I looked on both and can’t seem to replicate your issue. I have not any issues or comments like this in the last 2 years. Let me know!
I agree – frustrated with ted/blue/aqua icons covering the recipe. How to get rid of ’em?
PS – On my laptop (meant to type “red”)
Laverne! I currently am having work done on the site involving the social icons. Could you send me a screen grab of the issue you are seeing and are you on desktop, laptop or mobile. Inquiries and comments like this help me make the site better for you. Much appreciated!
I just made this recipe followed instructions exactly it’s so easy and incredible delicious.Will make this against next time for company thank you Kevin.
It is a house favorite, too! So happy you enjoyed these Helga. Thanks for coming back to let me know. 🙂
Would this work without this garlic? One of my guests doesn’t eat it.
Definitely Ilynne, not a problem.I’d make 2 one with, one without myself. 🙂
My first time making pork, and this was an absolute HIT. I did add garlic powder to the pan sauce to make the balsamic just a little less intense. The suggested cooking times were spot on and after letting the pork rest, it was juicy and delicious. Tenderloins were buy one, get one free this week so I’ll be making this again soon! (One pack of 2 tenderloins was a perfect amount to serve dinner for two and have a full tenderloin for lunch to split between two people tomorrow)
So glad you and the family enjoyed this Courtney. It’s one of my all time favorites for a quick meal with great results. Thanks for taking the time to come back and let me know. 🙂
Wow, this was seriously delicious. The directions were great, too…I wasn’t sure about browning over medium heat on the stove, but it worked fantastically well and didn’t burn the garlic and herbs. The balsamic glaze initially seemed too strong and acidic when I tasted it, but was absolute heaven with the sweetness of the pork. I didn’t have any capers, and it was still great without them. Loved the whole thing and it’s going to be my go-to from now on. Thanks for the recipe!
Thanks for making my morning reading this Kim. It’s a house favorite and so easy, right? Thanks for taking the time to come back and let me know. Cheers!
Your site is so fantastic. I’m going to come back here again.
Thanks Jamar!
Thanks for sharing with us this delicious recipe of pork. we love your recipes. So thanks for this post.
Thank you for taking the time to stop and write back!
Kevin – thank you for such a fast, easy & delicious new meal!! My husband loved it so much he wants it in a weekly rotation! It’s going to be dinner again tonight?
Oh this is one of my all-time favs, too Anneliese! Thanks for taking the time to come back and let me know. ?
I’ve made this recipe before and everyone enjoyed it. However, the brown bits on my pan were burned and so the pan sauce didn’t taste very good. It was still good without, however I wasted a bunch of good balsamic. I would like to try again with the sauce. Do you have any recommendations or tips so my pan won’t be burned when I take it out of the oven? I was considering transferring the browned tenderloin to a baking sheet and then using drippings from that to do the sauce….appreciate any advice you can give.
The only thing that comes to mind that may be to your liking would be to keep the garlic out of the initial rub and add that when making the sauce with the beef broth. Let me know Ellen! Also, if you’re a first time commenter here it is saved until approved first (I got your second comment asking about the first one).
I am not normally a fan of pork, but my husband loves it so I do try to find something for it every so often, but this was wow. Loved it, it’s a new favourite in our house now!
So happy all of you enjoyed this Tracey and thank YOU for taking the time to come back and let me know!