Pork Tenderloin With Balsamic And Thyme requires only three ingredients (in addition to salt and pepper) and makes superbly rich, heavenly pork!

Folks, this is heavenly flavor in genuine effortlessness. Three ingredients: the pork tenderloin, thyme, and balsamic vinegar. Alright, and some salt and pepper. Yet, that is it! And this recipe has some flawless, complex flavors.

The hearty thyme helps season the succulent pork. After that, the balsamic decrease is coated on and sprinkled over for a trace of sweetness and a vibrant flavor.

It’s a simple formula for a weeknight dinner yet great enough with that coating to serve for any event or a pleasant Sunday dinner.

Ingredients

• 1 pork tenderloin (about 1–1.5 lbs / 450–680 g)

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

• ⅓ cup balsamic vinegar

• Cooking spray (for the pan)

Instructions

1. Prep the Oven and Baking Sheet

• Preheat oven to 400°F (200°C).

• Line a baking sheet with aluminum foil for easy cleanup and lightly coat it with cooking spray.

2. Season the Pork

• Pat the pork tenderloin dry with paper towels.

• Rub with salt, black pepper, and thyme, coating all sides evenly.

• Place the seasoned tenderloin on the prepared baking sheet.

3. Roast the Pork

• Roast for 22–25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 150–155°F (65–68°C) for medium doneness.

• Cooking time will vary slightly based on the thickness of the tenderloin — always check with a meat thermometer for accuracy.

4. Make the Balsamic Reduction

• While the pork is roasting, add the balsamic vinegar to a small saucepan over medium-high heat.

• Bring to a boil, then reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the vinegar thickens and becomes syrupy.

5. Glaze the Pork

• During the last 3–4 minutes of roasting, brush about half of the balsamic reduction over the pork.

• Return to the oven for the final minutes of cooking.

6. Rest, Slice, and Serve

• Remove the pork from the oven and let it rest for 5 minutes.

• Slice into medallions and drizzle with the remaining balsamic reduction.

• Serve warm with roasted vegetables, a fresh green salad, or creamy mashed potatoes.

Make Ahead & Storage

• Make Ahead: The pork can be seasoned up to 12 hours in advance; keep it covered in the refrigerator until ready to cook.

• Refrigerator: Store leftover sliced pork in an airtight container for up to 3 days.

• Freezer: Freeze cooked pork for up to 2 months. Thaw overnight in the fridge and reheat gently.

A few notes to take:

• It’s essential to trim your pork to expel the silver skin from your pork tenderloin. Simply slide a paring blade under it, slice up, and then slice to each side to get it to peel.
• It’s also essential to give the pork a chance to rest for 5 minutes when you take it out of the stove. You can use the aluminum foil you simmered on and spread the pork tenderloin with it on a slicing board to keep it warm.
• You can substitute one teaspoon of dried thyme for the crisp thyme.
• After you cut it, sprinkle the pork with the additional sauce!

If you like this recipe, be sure to check this Air Fryer Pork Tenderloin Recipe.

This German oven pancake, also known as a Dutch Baby, is light, fluffy, and slightly crisp around the edges. It puffs up beautifully in the oven and makes the perfect breakfast or brunch dish — ready in under 30 minutes!

Ingredients

• ½ cup all-purpose flour

• 3 large eggs

• ½ cup milk (whole milk recommended for richer flavor)

• 3 tbsp unsalted butter, melted (divided)

• 1 tbsp sugar

• ¼ tsp salt

Instructions

1. Preheat the Oven

• Preheat your oven to 450°F (230°C).

• Place a 9- or 11-inch cast iron skillet (or oven-safe pan) in the oven while it preheats.

2. Make the Batter

• In a medium bowl, whisk together the eggs, milk, sugar, salt, and 2 tablespoons of the melted butter until well combined.

• Slowly add the flour, whisking gently until smooth.

  • Tip: Do not overmix — a few small lumps are okay. Overmixing can make the pancake dense.

3. Prepare the Skillet

• Carefully remove the hot skillet from the oven.

• Add the remaining 1 tablespoon of melted butter, swirling the pan to coat the bottom and sides evenly.

4. Bake the Pancake

• Pour the batter into the hot skillet.

• Return the skillet to the oven and bake for 12–18 minutes, until the edges are puffed and deep golden brown.

• The center should be set but slightly custardy.

5. Serve

• Remove from the oven and let the pancake settle for a minute — it will deflate slightly, which is normal.

• Slice into wedges and serve immediately with:

  • Powdered sugar and fresh berries

  • Maple syrup

  • Lemon wedges and a sprinkle of sugar for a classic touch

Tips for Success

• Make sure the skillet is very hot before pouring in the batter for maximum puff.

• Whole milk works best for a rich and tender texture.

• For extra flavor, add ½ teaspoon vanilla extract or a pinch of cinnamon to the batter.

Make Ahead & Storage

• Make Ahead: Batter can be prepared up to 2 hours in advance; whisk well before using.

• Refrigerator: Store leftovers covered for up to 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes.

• Freezer: Not recommended — the texture will not hold well once frozen.

Timing

• Prep Time: 5 minutes

• Cook Time: 12–18 minutes

• Total Time: ~20 minutes

Swedish Meatballs with Noodles are a mix of homemade beef and pork, perfectly cooked noodles, and delicious and creamy sauce.

Swedish meatballs are usually made with rice or noodles, unlike Italian meatballs. The classic Swedish meatball recipe has plenty of sauce to add to the noodles. You can use fresh homemade or dried pasta from the store; the only difference is that the fresh homemade pasta will take less time to cook.

Ingredients

For the Meatballs

• ½ lb ground beef

• ½ lb ground pork

• ¼ cup panko breadcrumbs

• 1 tbsp fresh parsley, minced

• ¼ tsp ground allspice

• ¼ tsp ground nutmeg

• ¼ cup onion, finely minced

• ½ tsp garlic powder

• ½ tsp salt

• Pinch of black pepper

• 1 egg

• 1 tbsp olive oil

• 1 tbsp butter

For the Sauce

• 4 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• Salt and pepper, to taste

For the Pasta

• 16 oz egg noodles or your favorite pasta

• 2 tbsp salt (for pasta water)

Instructions

1. Make the Meatballs

• In a medium bowl, combine ground beef, ground pork, panko, parsley, allspice, nutmeg, onion, garlic powder, salt, pepper, and egg.

• Mix gently with clean hands or a spoon until just combined — do not overmix to keep the meatballs tender.

• Roll the mixture into about 20 small meatballs, roughly 1 inch in size.

2. Cook the Meatballs

• Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

• Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.

• Remove meatballs from the skillet and cover with foil to keep warm.

3. Make the Creamy Sauce

• In the same skillet, melt the remaining 4 tablespoons of butter over medium heat.

• Whisk in the flour and cook for 1–2 minutes, until golden and slightly nutty.

• Gradually whisk in the beef broth, stirring constantly to prevent lumps.

• Add the heavy cream, Worcestershire sauce, and Dijon mustard.

• Season with salt and pepper to taste.

• Reduce heat to low and simmer for 5–6 minutes, stirring occasionally, until the sauce thickens.

4. Finish the Dish

• Return the meatballs to the skillet, coating them in the sauce.

• Let simmer on low for 5 minutes to absorb the flavors.

5. Cook the Noodles

• While the sauce simmers, bring a large pot of water to a boil.

• Add 2 tablespoons of salt, then the pasta.

• Cook according to package directions (usually 8–10 minutes) until al dente.

• Drain the noodles well.

6. Serve

• Plate the noodles and spoon the creamy meatballs and sauce generously over the top.

• Garnish with fresh parsley for a bright, fresh finish.

Tips for Success

• Use half beef and half pork for the most flavorful and tender meatballs.

• For extra richness, use full-fat heavy cream in the sauce.

• Serve with lingonberry jam or cranberry sauce on the side for a traditional Swedish touch.

Make Ahead & Storage

• Make Ahead: Prepare meatballs and sauce up to 1 day ahead. Reheat gently on the stove before serving.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze meatballs and sauce separately for up to 2 months. Thaw overnight and reheat gently.

Timing

• Prep Time: ~15 minutes

• Cook Time: ~25 minutes

• Total Time: ~40 minutes