Feb 14, 2013

Cinnamon and Orange Pork Tenderloin with Balsamic Glaze

It's Valentine's Day and instead of offering another sweet treat I thought for a change I'll offer you dear readers something savory and simple yet elegant enough for a Valentine's Dinner - Cinnamon and Orange Pork Tenderloin with Balsamic Glaze. This is really a simple recipe and yet the meat comes out so flavorful and looks so pretty too! The sweet tangy flavors of the Balsamic Glaze add extra flavor dimension that works really well too. The bonus - while you are baking this your whole house will smell so nice - my little boy sad - "That's a lovely cinnamon smell mom, are you baking a cake?" He was surprised to find out it was actually pork! My whole family loved this and hope yours too!

If you wish to make two tenderloins - just double the recipe. I have a small family so even a small pork tenderloin is more than enough for us.

Without further ado - here's Cinnamon and Orange Pork Tenderloin with Balsamic Glaze. It's as tasty as it looks lovely!

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1 Tablespoon Olive Oil
1 teaspoon mild Chili powder
1 teaspoon ground Coriander
1 teaspoon dried Orange Peel
1/2 teaspoon ground Cinnamon
1/2 teaspoon salt
1 - 1 1/2 lbs Pork tenderloin
1/3 cup orange juice
1/3 cup Balsamic Vinegar
1 teaspoon brown sugar


Preheat the oven to 350F. Mix together the olive oil, chili powder, coriander, cinnamon, salt and orange peel in a small bowl. Rub this paste all the over the tenderloin.

Bake the tenderloin in a preheated oven until the internal temperature reaches about 150F-155F (roughly 40-45 minutes) or to your desired doneness. I go for 155F 'cause am a medium-well done kind of person! It still comes out tender and easy to slice as you can see below so don't worry! :-) Remove the pork from the pan and let it rest for about 10 minutes. Transfer the pan juices into a small sauce pan. Or if you have an oven and stove-top safe pan, you can use that for baking and then for making the glaze too, for convenience.

Make your Balsamic Glaze while the meat is resting. In the sauce pan where the pan juices have been transferred - pour in the Balsamic Vinegar. Use medium to high heat and stir the mixture continually. Once the vinegar begins to bubble, add the orange juice and the sugar and continue to stir until the mixture has thickened and has a syrupy consistency - roughly - 6-8 minutes.

Slice the pork diagonally into medallions. Arrange in a serving platter and then drizzle with the Balsamic Glaze. Enjoy immediately! 

If you wish to print the recipe, there's a print icon at the end of the post. Click on the "remove images box" for easy and convenient printing.

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  1. Your blog looks great {so many delicious recipes!} Following you via e-mail sub {from the Our Little Family Adventure Community Link}

    1. Thanks, Linda! Glad you came by and that you like the blog. I try my best to feature very simple recipes that the whole family can enjoy.

  2. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:


    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick

  3. We are making this right now -- thank you for the recipe :D

    1. Hope you like it, Michael! Thanks for stopping by!

  4. What a delicious entree for any night! I like the flavors you put in here. Thanks for sharing the recipe, Abby!

  5. I have msdr this about 4 times....it is AMAZING!!

    1. Thanks for letting us know. I really love this easy but flavorful recipe, too. Thanks for stopping by.


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