Balsamic Glazed Pork Tenderloin

Pork has long been considered one of the most versatile meats that can be prepared in many different ways without drying out the tenderloin. A friend of mine provided me with simple and tasty recipe that can be prepared by anyone.



  1. Make the balsamic glaze:  in a thick bottom soup pot, add balsamic vinegar, maple syrup, cinnamon, ¼ teaspoon curry powder, nutmeg, bay leaf, peppercorns and water. Simmer together until thickened and reduced by 1/3. Strain through a fine mesh sieve and cool. Balsamic glaze will keep for weeks in a plastic squirt bottle in refrigerator.
  2. Preheat oven to 400 degrees F.
  3. In a bowl, mix salt, ground pepper and curry powder. Cut the pork tenderloin in half. Season all over with spice mixture.
  4. In a sauté pan, heat the olive oil over medium-high flame. Add the tenderloin and brown on all sides.
  5. Place the pork tenderloin halves in a roasting pan. Brush ½ half of the balsamic glaze evenly over the tenderloins. Place the pan in the oven and finish cooking for 12-15 minutes, until medium. Once done, remove the tenderloins to rest for 5 minutes, then slice into portions and drizzle with the remaining balsamic glaze.
  6. Serve with your favorite vegetable, scalloped potato or rice.

Serves: 4

Wine Pairing

Esser® Vineyards  Pinot Noir or Merlot

Copyright© 2014-2024 Esser® Vineyards & Appellation Ventures, LLC.