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Meat, Italy

Balsamic glazed pork tenderloin with creamy polenta

Balsamic glazed pork tenderloin with creamy polenta is a sweet and savory pork dish served with parmesan polenta, for 4 people. It takes 45 minutes and an easy skill level, for €3.60 per serving. The key is keeping the pork slightly pink inside and reducing the balsamic syrup over low heat.

A pork tenderloin glazed with balsamic vinegar from Modena, shiny and sweet and savory, with a creamy polenta on the side.

Balsamic glazed pork tenderloin with creamy polenta
Total time
45 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Pork tenderloin stays tender and juicy under its balsamic glaze, reduced with a touch of honey into a shiny, slightly tangy syrup. The creamy polenta, enriched with butter and parmesan, softens that sweet and savory contrast, giving you a smooth texture that makes a nice change from rice or pasta.

This dish works just as well on a busy weeknight as it does for a Sunday with guests, thanks to its simple prep and polished result. Kids usually love the honey's sweetness and the soft texture of the polenta, Mon Chou has made it a reliable family dinner.

The ingredients

4 people

Butcher

  • Pork tenderloin 800 g

Pantry

  • Balsamic vinegaroften in the pantry 8 tbsp
  • Honeyoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Instant polentaoften in the pantry 250 g
  • Wateroften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Rosemary 2 sprigs

Dairy

  • Butter 30 g
  • Grated parmesan 40 g

Allergens Lactose

The step by step recipe

  1. Season the pork tenderloin with salt and pepper, then brown it in the oil with the rosemary. 8 min

    Sear it on all sides before putting it in the oven.

  2. Roast the tenderloin at 200°C. 15 min

    The meat should stay slightly pink, a dry pork tenderloin loses all its appeal.

  3. Reduce the balsamic vinegar with the honey in a small saucepan until you get a syrup. 6 min

    Watch it closely, the syrup thickens suddenly.

  4. Cook the polenta in salted water, then stir in the butter and parmesan. 10 min

    Pour the polenta in a steady stream while whisking, to avoid lumps.

  5. Let the tenderloin rest, brush it with the syrup, slice it and serve with the polenta.

    Glaze it only at the end to keep that shiny finish.

Our tips to get it right

  • Take the pork tenderloin out of the fridge 15 minutes before cooking, it cooks more evenly at room temperature.
  • Use a light colored saucepan to reduce the balsamic, you'll see the syrupy texture forming more easily.
  • Make the polenta right before serving, it thickens quickly as it cools and loses its creaminess.

The variations

  • Swap the pork tenderloin for chicken cutlets, cutting the oven time down to about 10 minutes.
  • For a vegetarian version, replace the meat with grilled eggplant slices and coat them with the same balsamic syrup.
  • For kids in a hurry, serve the polenta plain with just butter and offer the balsamic syrup on the side.

What to serve it with

  • A green salad with vinaigrette
  • Roasted seasonal vegetables
  • A glass of grape juice

Storage

Store the pork and polenta separately in the fridge, in sealed containers, for 2 to 3 days. Polenta doesn't freeze well since it loses its creaminess, but the pork freezes nicely for up to 2 months. Reheat the meat gently in a skillet and the polenta with a splash of water or milk to bring back its creamy texture.

Questions about this dish

Can you use a different vinegar instead of balsamic?

You can use red wine vinegar with a bit more honey, but the result will be less syrupy. Balsamic is still the better choice for that signature shiny glaze.

Can you make the polenta ahead of time?

Polenta is best made right before serving since it sets as it cools. If you need to prep it early, reheat it over low heat with a little milk, stirring constantly.

What kind of polenta should you use for this recipe?

Instant precooked polenta works perfectly, it cooks in 10 minutes and turns creamy with the butter and parmesan. Avoid quick polenta flakes, they lack body.

How do you know when the pork tenderloin is done?

The pork should still be slightly pink in the center after 15 minutes in the oven. Always let the meat rest a few minutes before slicing so it keeps its juices.

How long does it take to make a balsamic glazed pork tenderloin with creamy polenta?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a balsamic glazed pork tenderloin with creamy polenta?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a balsamic glazed pork tenderloin with creamy polenta cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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