This pork tenderloin with balsamic glaze recipe is tops – seriously. If you weren’t too sure about the chicken with Coca-Cola, try this pork.
I was at the butcher shop buying this pork and overheard a woman talking to her friend about something silly her son had done with a knife. Inside I started to chuckle because I remember when Alan was about 8 or 9 and my brother sent him a really nice pocket knife for Christmas one year. I told Al he was too young for a knife and we would put it in his special box and when he was 12 he could have it He seemed happy with that arrangement.
One day I came home from work and dashed to get dinner on the table. I pulled out the cutlery drawer and along the sides of the compartments were little cutouts – almost like a scalloped edge to the trays. I had no idea what had caused it but I was busy.
As I was peeling potatoes, it dawned on me what could have caused those bits of wood to be missing. Alan was testing his knife!
“Alan, come here please.”
Now Al would never lie, well almost never because I would say that if he lied he’d be in much bigger trouble so he always admitted things with an “I’m very sorry and I’ll never do it again.” His sister on the other hand never did anything unless you caught her with the evidence in her hands.
I pulled open the drawer and said, “Do you know how this drawer got cut?”
“No, I don’t know.”
“Alan, did you cut this drawer with your knife from Uncle Jim?”
“No, you made me put it away.”
At this point I’m trying not to laugh out loud because it was so obvious that he was guilty but he just couldn’t admit it because he’d promised not to touch the knife. I sent him to his room to think about it for a while and later he confirmed that it hadn’t been him, he had no idea how the drawer got cut.
Fast forward 15 years to a family Thanksgiving dinner and we were talking about silly things that kids do and I looked at Alan and said, “So, Al, did you cut the drawer with Uncle Jim’s knife?”
“Of course I did, but I couldn’t admit I’d done something I told you I wouldn’t do. I just HAD to try that knife.”
“You’re a bad man!”
Alan loves pork tenderloin and he would love this one for sure. The glaze is tangy and sweet, thick and delicious. I miss my children and grandchildren this time of year and it would be great to cook this for them.
- 2 pork tenderloins, trimmed and tied together with kitchen string.
- 2 cloves of garlic, crushed or minced
- ¼ cup caramelized balsamic vinegar
- 1 cup water
- salt and pepper to taste
- ¼ cup balsamic vinegar
- 1 cup brown sugar
- ½ cup water
- 2 tablespoons olive oil
- 1 tablespoon honey barbecue sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Combine all ingredients in a bowl and whisk together.
- Place tied pork tenderloin in a large ziplock bag and pour over the marinade.
- Marinate for two hours (or overnight if you wish).
- Remove pork and put marinade in a large measuring cup.
- Preheat oven to 150C / 300F
- Heat ovenproof dutch oven to high heat and add oil.
- Sear pork on all sides and set aside.
- Into the dutch oven add ½ cup of the marinade and the cup of water and heat to boiling.
- Place the seared pork into the dutch oven, cover and place in the oven for 20 minutes.
- While the pork is cooking, place the remainder of the marinade and caramelized balsamic vinegar into a saucepan over medium heat.
- Reduce by half and it will be a gorgeous glaze.
- When the pork has been in the oven for 20 minutes covered, raise the oven temperature to 200C / 400F and remove the cover. Baste with half the reduced sauce (the other half you'll drizzle at serving time.)
- Roast uncovered for about 15 minutes or until the internal temperature is 63C / 145F
- Rest for 10 minutes and slice. Drizzle with sauce and serve.
Loved the story! Wish I could see a photo of that poor abused drawer…
Now I think this recipe would be perfect for my beloved, who is against under-cooked pork tenderloin, so the searing and the baking would definitely make sure no pink insides would be left.
Plus, caramelized balsamic? Are you kidding me? Heaven!!!!!
The new guidelines are 145F internal temperature for pork tenderloin and that’s pink inside at my house. Mine was much hotter than that inside because John’s a lot like your beloved but that’s another story, isn’t it?
I’m there based on a) you cooked it b) it’s pork tenderloin and c) it has a balsamic glaze. What a cute and naughty story too! I’d never do anything like it (okay yes I would have totally)
LOL I meant Thanksgiving! That’s turkey and ham – no substitutions.
I love the balsamic glaze!
The glaze was lovely and I could have eaten it off the spoon.
I love balsamic vinegar, but don’t use it in recipes like this enough – this looks incredibly tasty. Super nice combo of ingredients – that marinade looks most excellent. I haven’t had a pocket knife in ages – I should get one and test it on the cutlery drawer! Good recipe, better story – thanks.
It was the only wood he could find that wouldn’t show, he said.
G’day! Always love the stories behind the foods Maureen whether naughty or nice, true!
Your pork and balsamic looks delightful…wish I could try some now too!
Cheers! Joanne
we ate it all
What a lovely story! And a great hunk of juicy meat.
It was good. I’d make it again.
Cannot wait to try this one!!!
Hope you like it!
What a cute little story.
Balsamic on any meat, you’ve given us a great recipe here.
I love it but then I have a sweet tooth. (teeth?)
It took him 15 years to admit it – well, better ate than never right
great looking and sounding pork dish – Thanks for sharing Maureen
He might have admitted it sooner than that but I didn’t ask
This balsamic marinade looks fantastic! Can’t wait to try it! (And I bet your kids and grandkids would love it too!)
I’m sure they would!
I love the story about the knife, I can imagine how tempting that knife must have been! This looks like a really delicious tenderloin, I could almost eat it off the screen. GG
It’s a dish I’d make again. Yes, the knife was irresistible.
Um. Yum. I want to go make this right this very minute. But I’m done cooking here; the man part of the couple might grunt after I make dinner and he does like to lick the serving plate with his fingers (I know…EWWWW) but none of those things find me being inspired to spend the time. Soon; very soon and I will be making up for lost time!
John won’t do that in public but I’ve found him with bread dipping into the baking dish in the kitchen when he thought nobody was looking.
Ah kids and the things they do, eh! Great story, Maureen. Hope you are feeling better this week… love your recipe. My Peter won’t touch anything with balsamic, sigh.
Nothing with balsamic? It’s the nectar of the gods!
Liz, couldn’t you just not tell Peter that you used balsamic in your recipe, or could he definitely detect it? Oh well, guess it’s better not to be sneaky!
I think you should frame that drawer and mount as a piece of art! I love balsamic vinegar and I actually bought some pork tenderloins to bake. This sounds like it could fill the bill.
I would recommend that you try it.
Dear Maureen, I am sure your heart missed the kids and grandkids and they miss you too. This is a time of year with such mixed feelings of joy and longing.
The pork tenderloin looks wonderful and I love the balsamic glaze.
The story of your son is adorable, though better late than never that he did finally admit.
Blessings dearest and hugs, Catherine xo
I think he would have admitted much sooner but I never asked.
I keep meaning to try a sugary sticky pork dish, I’ll earmark this one for next week. Looks so moreish.
Maureen, this pork tenderloin is scrumptious looking. My son is about the age yours was when he tested his new knife. I’m sure I’ll have stories like yours in the future. Happy holidays to you & yours!
LOL You will, Brooks!! …and you’ll treasure your memories like I do.
That looks divinely delicious ~~~ rich and dark. Yummy!
It was very good and the sauce is worth eating all on its own.
This looks absolutely delicious, especially with that glaze! Love your tree background too!
Thanks, Pamela! You’d love the glaze.
This tenderloin looks so moist! Great!
Naughty Alan … though it’s easy to see how he couldn’t resist testing the knife. I’m just curious about his choice of media.
Delicious looking tenderloin. I’d love to give it a try when I next have a tenderloin and a bottle of balsamic in the house.
Maureen, isn’t it great to be able to have access to REAL butcher shops, where you can tell the butcher exactly what you want? (Also, the added bonus of over-hearing funny conversations with other customers)! Unfortunately, it’s very difficult to find a real butcher in the US!
I love my butcher, Fran. I can call him and tell him what I’d like and then I stop by and pick it up. Bliss.
Goodness me! This looks so delicious. I’d love to use that glaze on other kinds of meat too. The knife story had me in splits:-)
Lovely dish there. I don’t eat pork however I will replicate the dish with lamb and use this wonderful marinade of yours.
I’m sure the glaze would be good on anything – even a spoon.
I’m happy to jump in and be a surrogate child any day you like Maureen especially if I get served this for dinner
For you, anything!
Yummy Maureen. I love a good pork dish!
Thanks, Krissie!
Aww, I can see why he wanted to try it out! Though maybe he could have tested it somewhere you were less likely to see
I guess he didn’t think I’d notice when I opened the drawer. A scalloped edge is hard to miss.
love love love balsamic glaze! Could eat the stuff with a spoon! Wouldn’t mind a bit of pork on my fork, mmmm
Oh Lisa, you know you want to get porked!
Every single night…
oh Maureen, get your head out of the gutter!
I’m talking ham, crackling, bacon, prosciutto, tenderloin with balsamic glaze…
LOL
Hmmm, my Alfie is asking for a very large pocket knife for Christmas this year! I think Santa can come up with an alternative. I love the look of your tenderloin with balsamic glaze – sounds amazing. And I couldn’t believe your Buche de Noel – so much effort. I’d love to see it if you do make it but understand it’s quite the undertaking! xx
LOL it definitely takes all day.. ice bath, enough butter to sink the Titanic (again) but one forkful makes it all worthwhile. Read Chris from The Cafe’s comment above!
Such a funny story, Maureen and that glaze sounds smashing, I think it could work well on other meats too!
I’m eager to give it a try!
This sounds terrific Maureen. We have pork tenderloin often and I will be trying your recipe.
I hope you like it!
Maureen – this sounds perfect and is on my list to do! I love pork tenderloins any which way – they’re tender and quick to make – but your sauce sounds delicious!!
Boys will be boys………
LOL at boys will be boys. AND they don’t outgrow it – they transfer from Mom to wife to kiss the boo boo.
Pork and balsamic…e very tasty combination. Your dinner looks amazing, Maureen
ela
Thanks so much, Ela!
Love the story and this dish looks divine.
Thanks, Marie!
I don’t ever cook pork.. starting to feel like that is a horrible mistake!
Looks so delicious, and I am always up for anything with a balsamic glaze.
{ Teffys Perks Blog } X
I don’t cook it all that often because it’s quite expensive in Australia but every once in a while I give in.
HI Maureen! First time visiting your blog and I have to say, I love it! Your recipes are great! Thank you for stopping ours and leaving a lovely comment! Have a great evening!
Warmly, Anna and Liz
Lovely to meet the two of you and hope we can become good foodie friends.
I love pork tenderloin – it is one of my favorite cuts of meat and you’ve made it look extra delicious with this wonderful glaze!
Thanks, Amy! So nice of you to stop by. I like pork tenderloin too.
That glaze sounds fantastic on that pork. Yum! !!
It was pretty good indeed!
I would definitely love this dish. Balsamic is one of my favorite vinegars, I put it on so many things, especially my salads.
I could eat balsamic glaze off a spoon
haha! I’m loving this story! I’ve recently been “updated” on the little things my kids had hidden from me years back! This looks absolutely so tempting! This being a tenderloin, you know it will be tender, but then that glaze puts it over the top!
Pork tenderloin that’s not overcooked is a delicious piece of meat.
I think it’s funny that the stories come out starting in their 20s.
Oh yum, this looks amazing Maureen. What a funny story about your son. What is it about boys and knives. One time my son took a knife he knew he wasn’t supposed to touch. He cut himself pretty bad but didn’t cry at first. He thought he could just wash the blood away so he went to the bathroom and turned the water on. When the blood just kept coming and coming, he realized he was not only in trouble, but pretty badly hurt so he started wailing ……….. very loudly wailing
Oh no! That’s what I didn’t want to have happen to Alan!
Cute story about your son, Maureen. Love it. I’d also love this method of roasting pork. That marinade and glaze sound so good. For me, this is the time of year for roasts and this is a good one to try.
Thanks John. I haven’t told Al about this post. He might not be amused.
Oh the cute things that kids do!! And it’s funny to hear them admit it after the fact years later, hahaha!
You had me sold at the balsamic glaze. This goes into my bookmark.
Your turn will come, Minnie!
The knife story made me chuckle, Maureen.
Such a little boy thing to do. 
This pork sounds fantastic!!
Yeah, and the boys that do those sorts of things never grow up
I too have a child that comes forth in confession pretty quickly, she cannot bear the guilt … not so with our youngest, she was nearly the end of me. Fortunately, the older helped keep the younger in line … except for the time I found my bible ribbon (you know the one you use to mark your place) snipped off at the binding and used for a Barbie belt. It took years for then to own that one, thankfully we can laugh about it now.
Balsamic is magic in my book, simply wonderful. Your pork roast looks delish!
I love that! My daughter took my grandmother’s antique sterling rosary and hacked off the cross bit and made herself a necklace with it. I told her it wasn’t too late for an abortion!
Pork tenderloin is one of my favorites meats to cook. It’s guaranteed to be tender and flavorful. Balsamic marinade sound delicious, too!
Hi Maureen,
This post is looking so beautiful ! Thanks for sharing awesome posts!
I enjoyed browsing through your other wonderful recipes. It was a real delight to see and learn so much from your each and every post. Hope to see more of your creative endeavors in the New Year. Have a wonderful Holiday Season and stay Warm !
Thanks & Regards, Sonia
Hi Sonia and thanks for stopping by. I live in Australia and it’s at the height of summer. Staying warm isn’t difficult at the moment.
And who wouldn’t love this dish! Pork tenderloin is my favorite cut but I’ve never made it like this. What a great recipe Maureen! Love the reduced Balsamic!
It was really good.
Looks like a gorgeous dish to entertain with.
Beautiful!
I’m certainly going to make it again
This looks delicious. I have a honey balsamic vinegar. Do you think that would be good in this recipe?
Oh yeah! I think that sounds lovely, Natasha.
Great story! You always make me smile… Love this balsamic glaze and must try this next time I make a pork tenderloin. Will pin this one of my recipes to give a try. Take Care, BAM
Making this right this minute!!!!!! Smells yummy!
I hope you like it as much as we did!
What sides go well with this? Thanks
Hasselback potatoes, baked potatoes, baked sweet potatoes, roasted veggies.
I’ll try it tonight! Thanks
Made this recipe although I didn’t do it in the oven, as I don’t have a dutch oven. Marinaded the pork as instructed, reduced the leftover as instructed. I cooked the pork (not tied together, but as two pieces) on very hot charcoal grill, 10 minutes per side. It came out so deliciously!!! I am making it again tonight, as my husband raved about it and he is usually skeptical about new recipes. Put this one on your regular menu-it’s a winner!!
I’m so glad you liked it! Thanks heaps for letting me know.
this recipie sounds great…. But how do you Carmelize balsamic vinegar?
I bought it but there are recipes online for reducing balsamic vinegar.