Rating: 3.5 stars
530 Ratings
  • 5 star values: 209
  • 4 star values: 50
  • 3 star values: 90
  • 2 star values: 121
  • 1 star values: 60

This balsamic pork tenderloin supper includes everything you need for a filling, healthy meal. A cold green lentil salad on the side, with chopped apples, celery, and parsley offers a bit of freshness and crunch. But the meat steals the show: After browning the tenderloin in an ovenproof skillet, you’ll move the cu to a 400-degree oven, where it roasts for another 10 minutes or so. During that time, baste the pork with a glaze of balsamic vinegar and brown sugar. The exterior crisps up nicely, locking in all the tenderloin’s moisture. And, everything’s ready in just 40 minutes, total.

Kate Merker and Sara Quessenberry


Credit: Christopher Baker

Recipe Summary test

20 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Bring 4 cups water to a boil.

  • Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.

  • Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.

  • Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

  • Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.

  • In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.

Nutrition Facts

477 calories; fat 16g; saturated fat 3g; cholesterol 92mg; sodium 449mg; protein 43g; carbohydrates 42g; sugars 14g; fiber 12g; iron 7mg; calcium 54mg.