If you're looking for a simple yet elegant dinner that feels restaurant-worthy without the fuss, this pork tenderloin with balsamic caper pan sauce is it. The pork comes out juicy and tender, while the rich pan sauce adds just the right balance of tangy, savory, and a little indulgent. It's a dish you can serve on a busy weeknight with roasted veggies or dress up with mashed potatoes for a dinner party.
This pork tenderloin with balsamic caper pan sauce is one of those recipes that looks and tastes like it came straight from a fancy restaurant, but it's surprisingly easy to make at home. The pork sears up beautifully golden brown, locking in all those delicious juices so the meat stays tender and flavorful. While it rests, you'll whip up the most delicious pan sauce with tangy balsamic, briny capers, and just the right amount of richness that takes the whole dish over the top.
I actually first made this for a stay-at-home date night with my husband, paired with basil truffle mashed potatoes, and we ended up sopping up every last bit of that sauce. It's just that good! Since then, it's become one of our go-to dinners when we want something special without the hassle.
Naturally gluten free (and easily adapted for paleo or Whole30 if you stick to compliant ingredients), this recipe is perfect for everything from an easy weeknight dinner to entertaining guests.
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Equipment:
For this recipe you will need a cast iron skillet or other oven safe skillet or pan. You will be transferring the skillet directly from the stovetop into a 450 degree F oven so it will need to be able to withstand high heat.
You will also need a good whisk. I love this Oxo Good Grips Flat Whisk for pan sauces.
Ingredients:
- Pork tenderloin: Quality does matter so be sure to find a good cut from an ethical supplier.
- Spices & Crushed Garlic: You will coat the pork tenderloin in a mix of dried rosemary, dried thyme, onion powder, salt, pepper and crushed garlic. This not only gives great flavor to the pork itself but infuses the pan sauce with absolutely delicious drippings.
- Olive oil: I do recommend using a good olive oil for this recipe.
- Beef Broth or Bone Broth: You could also use white wine if you prefer.
- Balsamic Vinegar: No need to get super expensive, aged balsamic but good quality does make a difference.
- Capers: I absolutely love capers and could honestly put them in anything. This recipe calls for 3 Tbsp, but if you are less of a caper fan you can cut it back some.
- Butter: Adding a dollop of butter at the end gives the pan sauce a decadent richness that really makes this dish stand out.
Recipe FAQs
No one like a dry piece of pork. That being said it is very important that you cook it to a safe temperature. The best way to be sure about this is to use a meat thermometer. You'll pull it out at 145°F, then let it rest for about 5-10 minutes before slicing.
Unfortunately no. The pork drippings left in the pan are what give this sauce all of its rich, savory flavor. Luckily, it only takes a few minutes to make while the pork is resting, so it comes together quickly and fresh every time.
It's super versatile! I love it with creamy mashed potatoes (my basil truffle mashed potatoes are divine here), but it's also fantastic with roasted vegetables, rice, or even a simple salad.
Yes. Just keep in mind cooking times will vary depending on thickness. Pork chops won't be quite as tender, but they'll still pair beautifully with the balsamic caper sauce.
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Made this Pork Tenderloin with Balsamic Caper Pan Sauce recipe? Let me know what you think in the comments!
Recipe
Pork Tenderloin with Balsamic Caper Pan Sauce
Equipment
- cast iron skillet or other oven safe pan
Ingredients
- 1-2 lb pork tenderloin
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 cloves garlic, crushed I highly recommend using fresh garlic (not jarred).
- 2 tablespoon olive oil
- ½ cup beef broth Can sub with white wine if desired
- ⅓ cup balsamic vinegar
- 3 tablespoon capers
- 1 tablespoon butter
- salt & pepper
Instructions
- Preheat oven to 450 degrees F. Remove pork tenderloin from packaging and pat dry with a paper towel. Set aside.
- In a small bowl combine rosemary, thyme, onion powder, salt, pepper and crushed garlic. Mix to combine. The evenly rub mixture on all sides of the pork tenderloin to fully coat.
- Add 2 tablespoon olive oil to a cast iron or other oven safe skillet and heat over medium high until hot and shimmering. Place the pork tenderloin in the hot pan. *You should immediately hear a sizzle, if you don't it isn't hot enough.* Sear for 1-2 minutes on all for sides to golden brown.
- Transfer the cast iron skillet into the oven and roast at 450 degrees F for about 12 minutes or until the thickest part of the tenderloin has reached an internal temperature of 145 degrees F.
- Remove cast iron skillet from the oven. Remove pork tenderloin from the pan and cover with foil to rest and keep warm. *Do not rinse the pan.*
- Place the pan with the pork drippings back on the stover over medium to medium-high heat. Add in beef broth and balsamic vinegar to deglaze and whisk together, making sure to incorporate all the brown bits stuck to the bottom of the pan.Bring mixture to a low boil and continue to cook for 3-5 minutes until the liquid has reduced by about half.Remove from the heat and stir in capers, butter, and a pinch of salt & pepper to taste.
- Slice the pork tenderloin and serve with mashed potatoes if desired. Top with Balsamic caper pan sauce and enjoy!
leo thyne
This dish was amazing....Flavors wet well together and the loin was perfectly cooked.....Nice job...
Heather A Rosser
Made this tonight with the rosemary garlic carrots. Omg! This was the most amazing meal. The flavors were phenomenal. My whole family loved it. Thanks for sharing. You made me look like a professional chef.
jamjarkitchen
Yay! I’m so glad y’all enjoyed! That makes me so happy! ☺ï¸
Jeri Walker
This was amazing! I wanted to make a restaurant quality meal for a special evening with my husband, and this was perfect! The pork turned out so tender.. and the sauce... oh my! So yummy! Thank you for the recipe!
Andrea Janssen
This was so delicious! We loved all the flavors that were blending so well together. And the mashed potatoes were great as a side dish.
Serena
Such a great dish, the flavors go great together. And those potatoes, I can't get enough.
kristinatipps126
This was amazing! We don't eat pork often, but made this for Mother's Day dinner and it came out so good!
Brianna May
Not a Whole 30 dieter and even I loved this recipe. SO flavorful!!
jamjarkitchen
Yay! Thanks so much!
Ramona
This looks so succulent and delicious. Love all the tips that you shared. I will be making this for my guests this weekend.
Mia
Delicious pork recipe. I made it with white wine.
jamjarkitchen
That sounds delish!