Pork Tenderloin is a great cut of meat when you’re trying to be healthier as it’s very lean and tender, and it’s quite a versatile piece of meat as well which can be used for stir-frying, pork skewers, or pork medallions. This is probably one of the easiest recipes I’ve made using it since it’s so simple – all it requires is a small selection of ingredients and little patience as all you need to do is create a simple marinade and allow it to soak up all the flavours and then give it a slow cook in the oven to make a lovely, flavoursome, healthy meal.
Balsamic & Honey Glazed Pork TenderloinPrint Recipe
- 1 x Pork Tenderloin
- 3 tbsp Balsamic Vinegar
- 2 tbsp Honey
- 1 tsp Mustard
- 1 tbsp Olive Oil
- 2 X Garlic Cloves, peeled and crushed
- 1 tsp Dried Sage
- 1 tsp Salt
- 1 tsp Black Pepper
In a bowl, mix together the balsamic vinegar, honey, mustard, and olive oil. Then peel and crush the garlic cloves and add those in along with the salt, pepper and dried sage.
Take a large, resealable plastic bag and place the pork tenderloin into the bag and add in the marinade, making sure to coat the pork all over.
Place the pork into the fridge to marinade for at least 5 hours or preferably overnight.
Pre-heat an oven to 160°C/325°F/Gas Mark 3.
Place the marinaded pork into large, oven proof dish along with the marinade.
Cover the dish with foil and place into the oven to cook slowly for 1 hour.
After the hour is up, remove the foil from the dish and turn the oven up to 200°C/390°F/Gas Mark 5 and cook for a further 10 - 15 minutes.
Remove from the oven and leave to rest covered in foil for at least 10 minutes before slicing and serving. Spoon over the remaining marinade, which should have thickened with cooking.