September 10, 2021

Garlicky Honey Balsamic Pork Tenderloin (Andrew’s B-Day)

This Garlicky Honey Balsamic Pork Tenderloin is sweet and savory with a generous dosage of garlic and aromatics. It is perfect for fall!

This Garlicky Honey Balsamic Pork Tenderloin is gently sweet and savory with a generous dosage of garlic and aromatics. It is perfect for fall! That said, here is a little back story on this recipe: Andrew requested pork tenderloin for his birthday dinner paired with these Potatoes Au Gratin. He absolutely loves anything that is tangy and sweet and his family is very much a fan of pork. Though I avoid cooking red meat this is, after all, the Kitchen Journal and I never know when I need to refer to previous notes as a key for another recipe (like a vegetarian garlic honey balsamic marinade for produce?? YUM!) So anyways, long story short, this recipe was worth writing about and I hope, if you try this, that you enjoy it too! Recipe below!

Garlicky Honey Balsamic Pork Tenderloin (Andrew’s B-Day)



  • 2 pork tenderloins (approximately 1 lb. each)
  • 1 tsp oregano, finely diced
  • 2 tsp rosemary, finely diced
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 4 Tbs salted butter, divided
  • 3 Tbs freshly minced garlic (more or less to preference)
  • 1/4 cup vegetable broth
  • 1/3 Tbs balsamic vinegar
  • 3 Tbs raw honey (preferably local)


  1. About 30 minutes before starting this roast, take the pork loin out of the fridge and let it sit at room temperature. Preheat the oven to 400°F. Then dry the pork tenderloins well, using paper towels.
  2. Season the tenderloins with salt, pepper, rosemary and oregano and rub the all over the sides.
  3. Heat the butter in a large cast iron/frying pan over medium-high heat. When ready, add the pork, (working in 2 batches if needed, if your pan is not big enough to fit both tenderloins without them touching. You want the pieces to brown, not steam.) I figure about 2 Tbs butter per tenderloin.
  4. Sear the pork tenderloins on all sides until browned (about 6 minutes) then transfer the pork to a baking dish.
  5. Afterwards, return to the pan and add the garlic. Once fragrant (about 1 minute) add the broth, honey and balsamic vinegar. Scrape the bottom of the pan to remove any bits (otherwise known as deglazing) then increase heat to boil for about 1 minute or until it reduces and thickens.
  6. Afterwards, pour this sauce over the pork then cover the baking dish with foil.
  7. Transfer the baking dish to the oven and bake for 20-25 minutes, or until the pork tenderloins reach an internal temperature of 145°F.
  8. When ready, remove from the oven and allow the pork rest for at least 10 minutes without the foil before slicing into. (This helps the juices lock in the juices while the meat continues cooking internally as it cools off overall. This crucial step helps create tender and more flavorful results.)
  9. Finally, slice into 1/2 inch thick rounds and transfer to a serving dish. Spoon the sauce remnants, garnish and enjoy!

For more delicious recipes to create or pair alongside (like this Blackberry Pecan Salad with Honey Balsamic Vinaigrette), visit the Kitchen Journal.