Balsamic Glazed Pork Tenderloin

Ingredients

For the Pork Tenderloin:

• 1 1/2 pounds pork tenderloin (trimmed and patted dry)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
• 1 teaspoon garlic powder

For the Balsamic Glaze:

• 1 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 clove garlic (minced)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
• 1 tablespoon unsalted butter

For Serving:

• Fresh rosemary (optional, for garnish)
• Cooked vegetables or a side salad

Instructions

1. Prepare the Pork Tenderloin:

   1. Preheat your oven to 400°F (200°C).
   2. Season the pork tenderloin generously with salt, black pepper, dried rosemary, and garlic powder.
   3. Heat olive oil in a large, oven-safe skillet over medium-high heat.
   4. Add the pork tenderloin to the skillet and sear on all sides until golden brown, about 2-3 minutes per side. This helps to lock in the juices and develop a flavorful crust.

2. Prepare the Balsamic Glaze:

   1. While the pork is searing, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, and dried thyme in a small saucepan.
   2. Bring the mixture to a simmer over medium heat, stirring occasionally.
   3. Reduce the heat to low and let the glaze simmer until it thickens and reduces by half, about 10-15 minutes.
   4. Once reduced, remove from heat and stir in the butter until melted and the glaze is smooth. Set aside.

3. Cook the Pork Tenderloin:

   1. Once the pork is seared, transfer the skillet to the preheated oven.
   2. Roast the pork tenderloin for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C). The pork should be slightly pink in the center.
   3. Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing. This allows the juices to redistribute and ensures the pork stays moist.

4. Glaze the Pork Tenderloin:

   1. Slice the rested pork tenderloin into medallions.
   2. Drizzle the balsamic glaze over the sliced pork or serve the glaze on the side for dipping.

5. Serve:

   1. Garnish with fresh rosemary if desired.
   2. Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh side salad.