Dijon Balsamic Pork Tenderloin

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Cooking whole pork tenderloin is daunting to some, but really it’s quite simple. The biggest thing to remember is that you absolutely need to have plenty of moisture to prevent drying out. By slathering the tenderloins in a thick sauce like this Dijon Balsamic sauce, you trap in the moisture and get super juicy pork. Dijon Balsamic Pork Tenderloin is one of those elegant main dishes that is easy enough to make for a special event or a Tuesday!

Dijon Balsamic Pork Tenderloin
Dijon Balsamic Pork Tenderloin

I use my largest cast iron to make this, it’s a 12 inch Lodge Cast Iron. If you don’t have a cast iron or don’t care for them, you could certainly just use a 13×9 baking dish. But you do want to try to keep them from being right up next to each other, as that will make the cooking uneven and might not come out as well as it could.

Dijon Balsamic Pork Tenderloin

As with any roasted meat, it’s really important that you let it rest before slicing up into serving pieces. This allows the juices to get reabsorbed into the meat and keeps the tenderness. Nothing worse than making a perfectly juicy cut of meat and leaving all the juice on the cutting board.

Dijon Balsamic Pork Tenderloin

I served this up with my delicious Three Cheese Potatoes au Gratin. The homemade cheese sauce is so velvety and creamy, you are going to have some very happy diners at your table!

Three Cheese Potatoes au Gratin

Now Let’s Get Cookin’!


Dijon Balsamic Pork Tenderloin

Such a simple preparation for so much succulent flavor!!
Course Main Course
Cuisine American
Keyword balsamic, cast iron, dijon, pork tenderloin, rosemary
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6


  • 12inch Cast Iron Skillet


  • 12 oz Dijon Mustard
  • 1 cup Balsamic Vinegar
  • 2 Pork Tenderloins
  • 2 tbsp Avocado Oil
  • 4 tbsp Rosemary


  • Preheat the oven to 350degF.
  • In small bowl, combine Dijon and balsamic (please note that this is balsamic vinegar and NOT vinaigrette).
  • On a cutting board, lay out tenderloins. Generously slather with half of dijon mixture. Sprinkle each with 1 tbsp of rosemary.
  • Add oil to cast iron and rub around to evenly coat. Put the tenderloin in the pan, dijon mixture side down. Slather with remaining dijon mixture. Sprinkle each with 1 tbsp of rosemary.
  • Place in oven for 45 minutes. Let stand at least 5 minutes before slicing and serving.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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2 thoughts on “Dijon Balsamic Pork Tenderloin

  1. chinamom3078 – I am a woman who loves Jesus who loved me first. Prone to wander and distraction is common for me as I seek to reflect Him in my daily life. I am wife, mom, and grandma who has lived on 3 continents in 26+ apartments, townhouses, military housing, suburbs and now a 200 plus year old farm house. Preparing and hosting meals for the hundreds who have passsed through our home has been a joy and blessing to our family as we listened and shared over meals, coffee, light nights and Bible studies. A rich life! I have reached the age to feel qualifies to be an ”older woman” (as in Titus) even though I feel far from old and have plenty of room to grow each and everyday. And my joy is to teach Bible studies and help train other women to lead well.
    chinamom3078 says:

    Perfect timing! I wanted a different pork tenderloin recipe for powt Thanksgiving meal!

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