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.