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.


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.