Ingredients:

  • 5 lbs Pork Tenderloin, trimmed of silver skin
  • 1 Tbsp Olive Oil
  • Salt & Black Pepper to taste
  • 1 Tbsp Unsalted Butter
  • 1/3 cup packed Dark Brown Sugar
  • 1/4 cup Balsamic Vinegar
  • 1 Tbsp Soy Sauce (or Tamari)
  • 3 cloves Garlic, minced finely
  • 1 tsp Dijon Mustard
  • 2 Tbsp Water or Chicken Stock

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the pork tenderloins completely dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the pork on all sides (about 1-2 minutes per side) until deeply golden brown. Remove pork and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant—do not let it burn.
  4. Whisk in the brown sugar, balsamic vinegar, soy sauce, and Dijon mustard. Bring mixture to a gentle simmer, stirring constantly until the sugar is fully dissolved and the sauce begins to thicken slightly (about 2 minutes).
  5. Return the seared pork to the skillet, spooning some glaze over the top. Transfer the entire skillet to the preheated oven.
  6. Roast for 15–20 minutes, basting with the pan juices halfway through. The pork is done when an internal thermometer reads 140°F–145°F (60°C–63°C).
  7. Remove the skillet from the oven. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 5–10 minutes before slicing thickly. Spoon any remaining pan glaze over the slices.