The Simple Joy of this Balsamic Pork Tenderloin with Prosciutto Cream
The aroma of balsamic vinegar hitting a hot pan – that sweet, tangy sizzle that makes your kitchen smell like an Italian trattoria – signals you’re about to create something special.
This pork tenderloin recipe delivers restaurant-quality results without the fuss. I love how the prosciutto melts into the cream sauce, creating these little salty pockets of flavor that make each bite different.
The beauty lies in its simplicity: flour, sear, deglaze, reduce. No complicated techniques or fancy equipment needed. Just you, a small pan, and ingredients that transform humble pork into something worthy of your best dinner plates.
Ingredients
The ingredient list for this balsamic pork tenderloin might look short, but don’t let that fool you – each component plays a starring role in creating layers of flavor that’ll make you wonder why you ever bothered with complicated recipes.
I’m talking about the kind of dish where every single ingredient matters, from the flour that creates that perfect golden crust to the prosciutto that transforms ordinary cream into something magical.
- 4 ounces pork tenderloin, 2 pieces (trimmed and pounded)
- Flour, to coat pork
- Salt and pepper
- 1/3 cup balsamic vinegar
- 1/4 cup Knorr’s demi-glace (prepared, mixed with warm water)
- 1/4 cup heavy cream mixture diluted with half-and-half
- 20 pieces prosciutto, small pieces (about a slice cut into squares)
- 2 tablespoons olive oil
Here’s where things get interesting with the ingredients. That demi-glace might sound fancy, but Knorr’s makes it foolproof – just follow the package directions and you’re golden.
The prosciutto measurement seems oddly specific with “20 pieces,” but honestly, just tear up a slice or two into bite-sized bits and call it good.
And about that cream mixture, diluting heavy cream with half-and-half keeps the sauce from getting too rich while still giving you that silky finish.
Trust me, your palate will thank you for not going full heavy cream here.
How to Make this Balsamic Pork Tenderloin with Prosciutto Cream
Getting started couldn’t be simpler – heat up 2 tablespoons olive oil in a small sauté pan while you season your 4 ounces pork tenderloin (2 pieces, trimmed and pounded) with salt and pepper, then give them a light coating of flour.
Pat off any excess flour because nobody wants a gummy mess, then slide that pork into your hot oil over medium heat. Give the pan a little shimmy right away so the pork doesn’t decide to become permanently attached to your cookware – learned that one the hard way. Brown both sides nicely, then remove the pork and pour out all that oil because we’re about to build something beautiful in that same pan.
Here’s where the magic happens: toss in your 1/3 cup balsamic vinegar, 1/4 cup prepared demi-glace, 1/4 cup heavy cream mixture diluted with half-and-half, and those 20 pieces prosciutto (or however many little squares you managed to cut from a slice or two).
Add a pinch of salt to taste, though you’ll probably need more than you think – just don’t go crazy with it. Let everything bubble away on medium heat until the sauce starts to thicken, and here’s the essential part: add the pork back in just before you’re finished and turn off the heat.
After about a minute, flip those tender pieces over, and you should have perfectly cooked pork that’s tender but not pink. The sauce will be silky, the prosciutto will have worked its salty magic, and you’ll be wondering why you ever thought cooking was complicated. Serve this elegant dish in French onion soup crocks for a restaurant-style presentation that’ll impress your dinner guests.
Substitutions and Variations
Anyone who’s ever stared into an empty refrigerator at dinner time knows that recipes are really just suggestions, and this balsamic pork tenderloin practically begs for creative interpretation.
No demi-glace? I’ll use beef or chicken broth with a splash of red wine. Heavy cream can swap for half-and-half or even Greek yogurt if you’re feeling health-conscious. The prosciutto works beautifully, but bacon bits bring smoky charm, and sun-dried tomatoes add Mediterranean flair.
Can’t find tenderloin? Pork chops work perfectly. White wine vinegar replaces balsamic in a pinch, though you’ll lose that sweet complexity.
Additional Things to Serve With Balsamic Pork Tenderloin with Prosciutto Cream
While this balsamic pork tenderloin shines as a centerpiece, choosing the right sides transforms dinner from good to absolutely memorable.
I’m thinking creamy mashed potatoes or buttery polenta to soak up that gorgeous pan sauce.
Roasted asparagus or green beans add that crisp contrast you need.
Want something fancier? Try garlic sautéed spinach or caramelized Brussels sprouts.
For carbs, I’d go with wild rice pilaf or herb-roasted fingerling potatoes.
The key is balancing textures and flavors. Rich sauce needs something light and fresh to cut through all that decadence, right?
Simple steamed broccoli works perfectly too.
Final Thoughts
This balsamic pork tenderloin recipe proves that restaurant-quality meals don’t require a culinary degree or fancy equipment.
I mean, if you can shimmy a pan and recognize when something looks thick, you’re basically there.
The beauty lies in the simplicity – flour, sear, deglaze, reduce. Classic technique that works every time.
Sure, you might mess up the sauce consistency once or twice, but that’s what makes you better.
The prosciutto adds that salty punch that transforms ordinary pork into something special.
Sometimes the best dinners come from the most straightforward approaches, wouldn’t you agree?
