glazed pork

Looking for an easy pork recipe? This Glazed Pork Tenderloin from Delish.com is the best!

Glazed Pork Tenderloin

pork

orange juice, plus orange slices for garnish

kosher salt

black pepper

brown sugar

garlic

Italian seasoning

It's pretty clear from the photos that the tenderloins were pounded, but directions don't say to do that. I was also confused if it was one 2 lb. tenderloin, or two 1 lb. ones since the picture has two but the ingredients specify one. Anyway, flavor was good but not sure it needs to be broiled at the end since ours was then overdone. I'd also recommend lining the baking pan with foil because that glaze burns badly (grateful that I did!)

This was fantastic.  I didn't do the oranges underneath, or use the mallet tho, only because I didn't have either, but the whole family loved it! Thanks for a new favorite!

Made this for the first time, my son and I loved it! Paired it with rice pilaf and veggies.

Perfectly caramelized pork chops served over creamy roasted garlic polenta with sautéed greens. A complete meal loaded with flavor and ready in under 30 minutes.

Balsamic Glazed Pork with Roasted Garlic Herb Polenta and Greens

pork loin chops

balsamic vinegar

water

fruit

tbsp extra virgin olive oil (divided)

Sea salt and black pepper

***Roasted Garlic Herb Polenta***

tsp extra virgin olive oil

milk (I used unsweetened cashew milk)

polenta

tbsp herbs

pomegranate seeds (pine nuts, extra herbs)

Preheat the oven to 500 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.

To make the polenta, pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly pour in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. During the last minute or so, stir in roasted garlic, fresh herbs and a dash of salt and pepper.

While the polenta cooks, prepare the pork. Pour balsamic vinegar, water and preserves in a liquid measuring cup and mix well. Heat a large skillet over medium-high heat and add 1 tbsp of olive oil. Season pork chops with salt and pepper and place on the skillet, searing for 3-4 minutes to get a nice caramelization. Flip and cook for another 2-3 minutes, until browned. Reduce to medium heat and pour in all but 1/4 cup of balsamic mixture. Allow the sauce to simmer until it coats the pork, about 3-4 minutes, stirring frequently.

While the pork finishes cooking, heat 1 tbsp of olive oil in a separate skillet over medium heat. Once hot, add swiss chard and saute for 3-4 minutes, stirring frequently, until wilted down.

To assemble: spoon ~1 cup of polenta onto a serving plate/bowl. Top with a spoonful of swiss chard and one pork chop. Pour a drizzle of remaining balsamic mixture (or spoon out leftover balsamic glaze from the skillet) on top. Garnish with fresh herbs, pomegranate seeds and pine nuts. Serve!

This pork tenderloin recipe is quick and easy enough for a weeknight meal and fabulous enough for a weekend celebration.

Honey Soy Glazed Pork Tenderloin

olive oil

soy sauce

honey

lime juice

ginger

½ teaspoon ground pepper

pork tenderloin(s)

Add to a large zip-top plastic bag the...

Add to a large zip-top plastic bag the olive oil, soy sauce, honey, fresh lime juice, minced garlic, ground ginger, and ground pepper. Stir/shake together. Add tenderloin(s) and turn to coat all sides. Seal bag and refrigerate for at least 1 hour, or until ready to grill, up to a day.

When ready to grill, preheat grill to medium...

When ready to grill, preheat grill to medium heat. Whisk together glaze ingredients. Set aside.

When grill is preheated, place tenderloin(s) on hot...

When grill is preheated, place tenderloin(s) on hot grill. Cook on each side for about 5 minutes, then turn 1/4 (quarter) turn. Repeat for all sides.

Cook until meat thermometer reads 145-degrees F in...

Cook until meat thermometer reads 145-degrees F in the thickest part of the tenderloin(s)

When done, brush generously with glaze. Let cook...

When done, brush generously with glaze. Let cook for another minute or two, be watchful that glaze does not burn.

Remove from heat and let tenderloin(s) rest covered...

Remove from heat and let tenderloin(s) rest covered for about about 10-15 minutes before slicing. Drizzle sliced meat with any remaining glaze.

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The most viewed glazed pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine