Ingredients:

  • 1 Pork Tenderloin (about 1 to 1.25 lbs), trimmed of silver skin
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Olive Oil
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Brown Sugar (packed)
  • 3 large Garlic Cloves, minced finely
  • 2 sprigs Fresh Rosemary, leaves removed and roughly chopped
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Water or Chicken Stock

Instructions:

  1. Prep the Pork: Pat the tenderloin dry thoroughly with paper towels. Season generously and evenly on all sides with kosher salt and black pepper.
  2. Make the Glaze: In a small bowl, whisk together the balsamic vinegar, brown sugar, minced garlic, chopped rosemary, and Dijon mustard until well combined. Set aside.
  3. Sear: Heat the olive oil in a large, oven-safe skillet (cast iron ideal) over medium-high heat until shimmering. Carefully place the seasoned pork in the hot skillet and sear undisturbed for 2–3 minutes per side until a deep golden-brown crust forms on all surfaces.
  4. Apply Glaze & Roast: Reduce the heat to medium-low. Pour half of the balsamic glaze evenly over the seared pork. Immediately transfer the entire skillet to a preheated oven at 400°F (200°C).
  5. Baste & Finish: Roast for 15–20 minutes. Halfway through cooking (around the 10-minute mark), baste the pork lightly with the remaining fresh glaze from the bowl. Continue roasting until the internal temperature reaches 145°F (63°C).
  6. Rest: Remove the skillet from the oven. Transfer the pork to a clean cutting board, tent loosely with foil, and let it rest for 10 minutes.
  7. Serve: Slice the rested tenderloin against the grain into 1/2-inch thick medallions. Drizzle with any pan juices from the cutting board.