Roasted Sheet Pan Balsamic Pork Tenderloin is a quick & easy pork tenderloin recipe the whole family will love for dinner. Just glaze & bake- so simple.
I really love easy recipes, especially when those recipes are so easy that my kids (teens) can make dinner for us all. Which is why we love making sheet pan recipes like this Roasted Sheet Pan Balsamic Pork Tenderloin. It’s as simple as laying on the tray, brushing it with the delicious glaze & baking it. Yep- that easy & it turns out perfectly every time. Pair it with some small red potatoes along the sides of the tray & you have yourself one scrumptious dinner.
Pork Tenderloin Recipe
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We love making this on those nights when we have a ton going on & don’t want a lot of prep or clean up. I mean, it’s just one sheet pan & the bowl to whisk the glaze in. So simple, right? Now if you don’t want to add the potatoes on the side, you could always pair it with One Hour Dinner Rolls (I like to make these first & then pop the pork in afterwards.)
Roasted Sheet Pan Balsamic Pork Tenderloin
Are you excited to make your own & dig in? Delish!
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Roasted Sheet Pan Balsamic Pork Tenderloin
Ingredients
- 1 pkg. Fresh Pork Tenderloin
Glaze
- 4 tbsp olive oil
- 1½ cups Balsamic Vinegar
- 1 tbsp minced garlic
- 1½ Tbs Honey
- 2 tsp of cornstarch
- Salt pepper & parsley to taste
Instructions
- Preheat oven to 425 degrees F.
- Spray a large baking sheet with olive oil or cooking spray & lay pork on top
- Whisk together glaze ingredients & brush over pork
- Bake until pork registers 145 and 150 degrees F at the thickest part of the tenderloin, 25-30 minutes.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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Miz Helen says
Balsamic and Pork just go together! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
Donna @ Modern on Monticello says
This looks delicious. I am going to add this to my menu for next month. Thanks for sharing with us at #HomeMattersParty
Jewel says
Are you SURE it’s 1 1/2 CUPS of balsamic? That’s so much for this small amount of meat… I just wanted to check
Gina Kleinworth says
That is what I used to make the glaze & I don’t think I used all of it beforehand. You can either cut all of the ingredients for the glaze in half OR use some before baking as called for & then heat the rest in a saucepan over medium heat to thicken it up & use it as a topping when serving.