If you’re looking for a dish that brings together savory flavors in a delightful way, let me introduce you to my *pork tenderloin with balsamic glaze and roasted Brussels sprouts*! There’s something incredibly satisfying about the combination of tender, juicy pork coated in a rich, tangy balsamic glaze paired with perfectly roasted Brussels sprouts. The sweetness from the honey in the glaze beautifully balances the earthiness of the Brussels sprouts, creating a symphony of flavors that’s hard to resist. Trust me, this dish is not just a meal; it’s an experience! Perfect for cozy weeknight dinners or impressing guests, you’ll love how simple yet elegant it is. Let’s dive into the ingredients and get cooking!
Ingredients List
- 1.5 lbs pork tenderloin, trimmed for even cooking and to enhance tenderness
- 1/2 cup balsamic vinegar for that rich, tangy glaze that makes the dish pop
- 2 tablespoons honey, adding a touch of sweetness to balance the acidity of the balsamic
- 2 tablespoons olive oil, perfect for searing and adding depth of flavor
- 1 lb Brussels sprouts, halved for even roasting and maximum caramelization
- Salt and pepper to taste, essential for enhancing all the flavors
- Fresh thyme, for garnish and a fragrant finish to your beautiful plate
How to Prepare Pork Tenderloin Balsamic Glaze Roasted Brussels Sprouts
Preheat and Prepare
First things first, let’s get that oven preheating to 400°F (200°C). This is crucial for achieving perfectly roasted Brussels sprouts and juicy pork tenderloin! While it’s heating up, let’s whip up our balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring it to a gentle simmer over medium heat and let it reduce for about 10 minutes, or until it thickens nicely. The aroma will be heavenly, trust me!
Searing the Pork Tenderloin
Now, onto the star of the show! Season your pork tenderloin generously with salt and pepper. Heat up a tablespoon of olive oil in a large skillet over medium-high heat. You want that skillet nice and hot! Carefully place the pork in the skillet and sear it for about 3-4 minutes on each side until it’s beautifully browned all around. This step is so important, as it locks in all those delicious juices and creates a stunning flavor base.
Roasting the Pork and Brussels Sprouts Together
Once your pork is nicely seared, transfer it to a baking dish and brush it generously with that luscious balsamic glaze we made earlier. In the same skillet, toss in the halved Brussels sprouts and season them with salt and pepper. Sauté them for about 5 minutes just to get them started. Then, add the Brussels sprouts to the baking dish with the pork. Pop everything in the oven and roast for 25-30 minutes. The pork is done when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy—better safe than sorry!
Final Steps and Presentation
Once your pork is perfectly cooked, don’t rush to slice it just yet! Let it rest for about 5 minutes; this helps the juices redistribute, making it even more tender. When you’re ready, slice the pork into medallions and plate it beautifully alongside those caramelized Brussels sprouts. Drizzle with any remaining balsamic glaze and finish with a sprinkle of fresh thyme for that pop of color and flavor. Trust me, this dish not only tastes incredible but looks gorgeous on the table!
Tips for Success
To make your *pork tenderloin with balsamic glaze and roasted Brussels sprouts* absolutely perfect, I’ve got some expert tips to share!
- Let the Pork Come to Room Temperature: Before cooking, allow the pork tenderloin to sit at room temperature for about 30 minutes. This helps it cook more evenly and ensures a juicy result.
- Use a Meat Thermometer: To avoid overcooking, invest in a good meat thermometer. The perfect temperature for tender pork is 145°F (63°C). This way, you’ll achieve that juicy, melt-in-your-mouth texture!
- Don’t Skip the Searing: Searing the pork is essential! It develops a beautiful crust that locks in the flavor. Make sure your skillet is hot enough before you add the pork—this is key for a good sear!
- Experiment with Seasonings: Feel free to add your favorite herbs and spices to the Brussels sprouts for an extra flavor punch. Garlic, shallots, or even a pinch of red pepper flakes can elevate the dish.
- Watch the Brussels Sprouts: Keep an eye on your Brussels sprouts while they roast. If they’re starting to brown too quickly, you can cover them with foil for part of the cooking time to prevent burning.
- Resting is Key: Don’t skip the resting period for the pork after it comes out of the oven. It’s hard to resist slicing right away, but this step is crucial for juicy meat!
- Garnish Wisely: Always finish your dish with fresh herbs. Not only do they add flavor, but they also enhance presentation. A sprinkle of fresh thyme goes a long way!
With these tips in your back pocket, you’re all set to impress with this delicious dish! Happy cooking!
Variations for Pork Tenderloin Balsamic Glaze Roasted Brussels Sprouts
One of the best things about my *pork tenderloin with balsamic glaze and roasted Brussels sprouts* is how easy it is to customize! Here are some fun variations to spark your creativity in the kitchen:
- Add Garlic and Shallots: For an aromatic boost, sauté minced garlic and shallots along with the Brussels sprouts. This addition creates a lovely depth of flavor that pairs beautifully with the pork.
- Herb Infusion: Experiment with different herbs! Try rosemary or sage for an earthy twist, or even a sprinkle of oregano for a Mediterranean flair. Just remember to use fresh herbs for the best impact!
- Spicy Kick: If you love some heat, toss in a pinch of red pepper flakes with the Brussels sprouts. This will give a subtle spice that contrasts beautifully with the sweetness of the balsamic glaze.
- Maple Glaze: Swap out the honey for maple syrup for a different sweet profile. The rich, caramel notes of maple can add a delightful twist to your glaze that’s equally delicious!
- Fruit Addition: Diced apples or pears can be a tasty addition! Toss them with the Brussels sprouts during roasting. They’ll caramelize and add a sweet contrast to the savory pork.
- Nutty Crunch: For texture, sprinkle some toasted pecans or walnuts over the dish just before serving. This adds a delightful crunch that enhances the overall experience.
Feel free to mix and match these ideas based on what you have on hand or what flavors you’re in the mood for. Cooking is all about experimenting and making it your own, so don’t hesitate to get creative!
Nutritional Information Disclaimer
Nutrition information for my *pork tenderloin with balsamic glaze and roasted Brussels sprouts* is estimated and can vary based on specific ingredients and brands used. As a general guide, each serving typically contains around 350 calories, 15g of fat, 30g of protein, and 25g of carbohydrates. For the most accurate nutritional values, consider using a nutrition calculator that takes into account the exact ingredients you use in your cooking.
FAQ Section
Can I use a different cut of pork for this recipe?
Absolutely! While pork tenderloin is perfect for this dish due to its tenderness, you can also use pork loin or even pork chops. Just be mindful that cooking times may vary based on the cut you choose.
What if I can’t find Brussels sprouts?
No worries! If Brussels sprouts aren’t available, you can substitute them with other vegetables like green beans, asparagus, or even broccoli. Just adjust the cooking time as needed to ensure they roast evenly.
How do I know when the pork is done cooking?
The best way to check for doneness is to use a meat thermometer. You’re aiming for an internal temperature of 145°F (63°C). If you don’t have a thermometer, the pork should feel firm but still slightly springy when pressed.
Can I make the balsamic glaze ahead of time?
Yes! You can prepare the balsamic glaze in advance and store it in the fridge for up to a week. Just reheat it gently before using to get that lovely pourable consistency back.
What’s the best way to store leftovers?
To keep your leftovers fresh, store the sliced pork and Brussels sprouts in an airtight container in the refrigerator. They should stay good for about 3-4 days. Reheat gently in the oven or microwave, adding a splash of water if necessary to keep the pork moist.
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward steps, this dish comes together quickly, making it perfect for weeknight dinners or last-minute gatherings.
- Flavor Explosion: The combination of tangy balsamic glaze, succulent pork, and caramelized Brussels sprouts creates a beautiful balance of flavors that will have everyone coming back for seconds!
- Healthy and Wholesome: Packed with protein and fiber, this dish is not only delicious but also nutritious, making it a great option for a balanced meal.
- Versatile Ingredients: Feel free to customize the recipe with your favorite vegetables or herbs, allowing you to tailor it to your taste preferences or whatever you have on hand.
- Impressive Presentation: The vibrant colors and elegant plating make this dish a showstopper for entertaining, while still being uncomplicated enough for everyday cooking.
- Leftover Friendly: This dish tastes even better the next day! It’s perfect for meal prep, ensuring you have delicious lunches ready to go.
For more information on the health benefits of Brussels sprouts, check out this Healthline article.
To learn more about cooking pork to the perfect temperature, visit the USDA Food Safety and Inspection Service.
Print
Pork Tenderloin Balsamic Glaze with Roasted Brussels Sprouts
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A savory dish featuring pork tenderloin glazed with balsamic vinegar, served alongside roasted Brussels sprouts.
Ingredients
- 1.5 lbs pork tenderloin
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 lb Brussels sprouts, halved
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat until thickened, about 10 minutes.
- Season pork tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned.
- Transfer the pork to a baking dish and brush with balsamic glaze.
- In the same skillet, add Brussels sprouts and season with salt and pepper. Sauté for 5 minutes.
- Add Brussels sprouts to the baking dish with the pork.
- Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork rest for 5 minutes before slicing.
- Serve the sliced pork drizzled with additional balsamic glaze and garnished with fresh thyme.
Notes
- For a variation, add garlic and shallots to the Brussels sprouts.
- Consider plating with a drizzle of balsamic reduction for aesthetics.
- Use a meat thermometer for precise doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pork tenderloin, balsamic glaze, roasted Brussels sprouts
