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Roasted Pork Tenderloin with Mediterranean Tomato Balsamic Sauce

With Mazola® Canola Olive Oil Blend

Serving Size Icon


4 Servings

Total Time Icon


1 Hour 40 Minutes

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  • 2 pounds pork tenderloin (approx. 2 loins)
  • 2 tablespoons Mazola® RightBlend® Oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black fine grind pepper
  • 2 teaspoons Italian herb seasoning


  • 1 tablespoon Mazola® RightBlend® Oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Crown® Lily White® Corn Syrup
  • 2 tablespoons tomato paste
  • 1 clove garlic, finely minced
  • 1/2 cup onion, finely minced
  • 1/3 cup carrot, finely minced
  • 1 can (14.5 ounces) tomatoes, petite diced
  • 2 tablespoons Fleischmann’s® Corn Starch
  • 2 teaspoons Italian herb seasoning
  • 1/4 teaspoon red crushed pepper
  • 2 tablespoons hot water


  1. Preheat oven to 400°F.
  2. Place pork tenderloins on foil lined baking sheet. Combine 2 tablespoons oil, garlic salt, pepper and herbs. Using a pastry brush, thoroughly coat surface of meat with mixture.
  3. Roast for 8 to 10 minutes per side or to an internal temperature of 155°F.
  4. Meanwhile, finely mince vegetables in food processor or with knife.
  5. Combine 1 tablespoon oil, vinegar and corn syrup in a non-stick skillet over medium-high heat; stir in tomato paste and minced vegetables.
  6. Stir cornstarch into tomatoes and add to pan, stirring well. Add herbs; continue to stir until sauce thickens. Remove from heat and set aside until meat is cooked.
  7. Remove cooked pork from oven and transfer meat to a cutting board.
  8. Pour 2 tablespoons hot water into roasting pan, stirring to mix with drippings. Pour this mixture into sauce; stir well over low heat.
  9. Slice pork tenderloins across the grain into medallions. Transfer to serving plate and spoon sauce over top. Serve immediately.