Founder of @Umami Sans Frontières
For 2-3 people:
For the Marinade
For the Sauce
🥣 Marinate (the day before)
1/ Pat the pork tenderloin dry with paper towels, then season all over with salt and pepper.
2/ In a large zip-top bag or a deep dish, combine:
3/ Add the pork tenderloin and coat well with the marinade. Remove excess air, seal tightly, and refrigerate overnight.
4/ About 1 hour before cooking, take the meat out of the fridge and bring it to room temperature.
🥣 Cooking (Rôti = Oven Roast)
5/ Preheat the oven to 170 °C (fan-assisted).
6/ Heat a little olive oil in a frying pan and sear the pork on all sides over medium–high heat until browned (about 1–2 minutes per side).
7/ Transfer the pork to an ovenproof dish or cocotte and drizzle with a little of the remaining marinade.
8/ Roast in the oven for 12–14 minutes, until the internal temperature reaches 63–65 °C (145–150 °F).
9/ Remove from the oven, cover loosely with foil, and let rest for 5–10 minutes. This allows the juices to settle and keeps the meat tender.
🥣 Sauce (French-style glaze)
10/ In the same skillet, add the remaining marinade and cooking juices. If desired, add 1 tablespoon of white wine.
11/ Simmer gently over medium heat until slightly reduced and glossy.
12/ Stir in about 10 g (2 teaspoons) of butter to emulsify the sauce.
13/ Taste and adjust with salt and pepper if needed.
🌟Secrets to Flavor & Tenderness🌟
⭐️Perfecting the Sauce: Don’t over-reduce the sauce. The secret to its delicious balance lies in keeping just the right harmony of sweetness and tanginess.
⭐️Versatile Flavor Pairing: This honey balsamic sauce isn’t only for pork—it also pairs beautifully with duck roast, sautéed chicken breast, or oven-roasted root vegetables. I’ve shared a duck recipe using the same sauce on Umami Sans Frontières. 😊 Check it out and give both versions a try!
👉 Duck Breast with Honey and Balsamic Sauce – Magret de canard au miel et balsamique
⭐️Resting Is Key: After roasting, cover the pork loosely with foil and let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring every slice is tender and juicy. Patience here truly pays off.
⭐️For a Thick Cut: Slicing the pork into thick portions gives it more bite and a richer flavor. Just be careful not to overcook—check the internal temperature and allow enough resting time for a perfectly moist result.
⭐️Storage & Next-Day Magic: Leftovers can be stored in the fridge for up to 2 days. Thinly slice the pork for a flavorful sandwich, or toss it into pasta for a quick and delicious second meal.
⭐️Serving Suggestion: I served this dish with creamy mashed potatoes and a fresh mâche salad with cherry tomatoes. Both recipes are already on my blog, so feel free to check them out:
👉 Creamy, Silky & Buttery Mashed Potatoes – Purée de Pommes de Terre
👉 Raspberry Vinaigrette & Lamb’s Lettuce Salad – French-Inspired Favorite 
Founder of @Umami Sans Frontières
